Bliss balls are those wonderful little protein packed vegan truffles that can be made a gazillion different ways.
They are usually made from a variety of nuts, seeds, and dried fruits with either cocoa, carob, or flavorings added. You add your desired blend into a food processor, whiz them until they make a dough, form them into little balls, then pop them into your mouth! Yummy!!
This recipe uses protein packed foods such as pumpkin seeds, sunflower seeds, and almond meal, along with carob powder and the ancient grain known as teff.
Teff seeds are super tiny red brown seeds that are a staple food in Ethiopia and Eritrea. They are also grown in Idaho and can be purchased at your local grocery store from the Bob's Red Mill line. Teff is gluten free, high in calcium, iron, protein, and fiber. (Power food!!)
Try this recipe today for a healthy, protein packed dessert!
Carob & Teff Bliss Balls
Makes about 9 one inch round balls. Store in the fridge.
2 Tbsp. teff seeds, toasted in a pan
1/4 cup sunflower seeds, toasted
1/4 cup pumpkin seeds, toasted
1/4 cup almond meal
1/2 cup craisins
2 Tbsp. carob powder
1 tsp. vanilla
3-4 Tbsp. maple syrup (to taste)
pinch of salt (to taste)
In a small food processor fitted with an S-blade add all ingredients and pulse until a sticky dough is formed. Use your hands or a small cookie scoop and roll into one inch balls. Optionally roll in carob powder or toasted teff seeds.
You can sub cocoa powder for the carob powder and change the ratio of seeds if needed. Play with the ingredients to get the taste you like!
Photo by Stacey Hamblett (me!)
Ah, the joys of autumn...the vibrant colors of the trees tantalizing the eyes, the crisp air refreshing our bodies, and of course the fun and joy of the approaching holidays.
This is the time of the year that we enjoy the amazing pumpkin which gives us the gastronomic satisfaction of yummy pumpkin pie and the creative satisfaction of making a scary jack-o-lantern. The other wonderful thing about the pumpkin is its often overlooked seeds. Pumpkin seeds contain enormous amounts of valuable nutrients and are darn tasty too.
A tradition of mine every Halloween is to pick out the perfect pumpkin, open it up and pull out all the seeds to toast, and then carve it. The seeds are easy to get to and fun to pull out as they are surrounded by the squishy pumpkin strings inside that are just plain fun to handle. It makes you feel like a kid again!
Once you separate the seeds from the pumpkin strings, rinse them off and let them dry on paper towels. You can then put them on a lightly oiled baking sheet and sprinkle with spices such as salt or paprika, or cinnamon and sugar, or what ever flavors you want them to have, and then toast them in the oven. Yummy!
So aside from how yummy they are you ask, "what are their nutritional benefits?" Well, according to research pumpkin seeds have high concentrations of zinc. Zinc is important in the treatment and prevention of male prostrate problems, enhancing wound healing, and helps support the immune system.
Pumpkin seeds are a good source of protein, iron, calcium, phosphorus, vitamin E, essential fatty acids, and niacin. These little guys are a powerhouse of nutrition and are easy to incorporate in your diet.
So get a pumpkin, have fun creating a work of art, and don't forget the seeds. Toast them and enjoy!
Here is a recipe I created that will make your morning more glorious…If you want to sub spelt flour for the all purpose flour, go for it! Or maybe sub coconut oil or applesauce for the vegetable oil. You could also experiment with lessening the white sugar and subbing with a bit of maple syrup or honey. As usual, I encourage you to play with your food, be creative and have fun!
And of course make every morning, glorious!
Stacey’s Morning Glory Muffins
2/3 cup raisins
2 cups organic all purpose flour
1 1/2 cups organic sugar
1/2 cup organic whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup chopped walnuts
1/3 cup raw sunflower seeds
1 granny smith apple, peeled, cored and diced
3 Tablespoons water & 1 Tablespoon flaxmeal (or add one more egg)
2 organic eggs (or flax eggs: 2 Tbsp flaxmeal, 6 Tbsp water, let sit till thick)
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 – 15oz can of crushed pineapple, drained. Reserve 1/4 cup of the juice
Photo by Mink Mingle on Unsplash
The holiday season is here! Crisp weather, cozy sweaters, family gatherings, shopping excursions, parties, endless errands… and the list goes on.
It is a busy time of year and when we are so busy we sometimes forget to properly nourish ourselves. Either we skip a meal or we grab whatever is convenient but not necessarily healthy.
This in turn can make us hangry, feel yucky, and zap our energy.
Want to know what to do about this? READ the full article here....and enjoy my easy recipe for Maple Cinnamon Granola Bars to stay vibrant and energized this season.
Fresh basil....mmm, I just can't get enough of it. Its piquant aroma, vivid green color, and Italian roots puts me under its spell.
Tonight I decided to make a pesto from the basil I picked up at the farm stand the other day and serve it on top of zoodles (raw zucchini noodles). Pesto is incredibly easy to make, but seems so gourmet. I beefed up the gourmet factor by using macadamia nuts and a drizzle of white truffle oil. Yessssss...I love you Pesto!
Pesto - makes 2-3 servings
1 bunch of fresh basil, washed and dried
1 clove garlic (or 1/2 garlic scape)
salt to taste
1/4 cup macadamia nuts
(if not vegan, 1/4 cup vegetarian parmigiano reggiano cheese)
1/3 cup extra virgin olive oil
drizzle of white truffle oil
In a small food processor puree basil, garlic, and a sprinkle of salt. Add macadamia nuts and blend. Add optional cheese, olive oil, and truffle oil and blend until a creamy consistency. Adjust olive oil and salt amounts to taste and texture.
If you are vegan and not using the cheese you could try a tablespoon or more of nutritional yeast to get that cheesy umami to the pesto. Toasted sesame seeds also add some interesting flavor.
Serve over zucchini noodles, warm pasta, roasted veggies, with a hot toasty baguette and fresh tomato, or straight from the bowl. Divine.
This blog is an exploration of life, love, adventure and art primarily through the medium of food.