Classic Bliss Balls with Activated Almonds

Bliss balls, vegan truffles, protein balls... call them what you like, these popular sweets are easy to make and super yummy. I've used a recipe from Bliss Organic Café's website, but there are hundreds of recipes online. You could certainly experiment heaps with this recipe, but I'm going to stick to the original to begin with.

 

I thought I'd experiment with "activating" my almonds. Which basically means soaking them for 12 hours then drying them out in a low oven or dehydrator. It is said to make them easier to digest. There is currently no scientific evidence to support this, however I think nutrition science has a long way to go and don't think it can hurt. Pete Evans from MKR got into quite the controversy about them late last year.

 

I soaked a cup of almonds for 12 hours, put them in the oven on low (~60-80 degrees) for 2 hours, turned off the oven and left them in there for another 2 hours until they were dry to touch. I have no idea if they are dry enough and storing them in the fridge to be safe.

 

 

I'm being very "super foodie" with this recipe, raw cacao powder, activated almonds and coconut. Except I don't like the "super foods" label. I think it's misleading and unbalanced. I'm sure science is discovering new and exciting things about specific foods, but I can't help but wonder whose paying for it? Natural sultanas, organic apples and good old white cabbage are also good for you and a whole lot cheaper than goji berries and kale.

 

It's just food people. Variety and moderation is the key.

Bliss Balls

 

 

1 cup activated Almonds

1 cup dates pitted

1 cup prunes pitted

1/4 cup Sunflower seeds

1/4 cup Pumpkin seeds

2 tbl Sesame seeds

2 tbl Shredded Coconut - extra for decorating

2-3 tbl raw Cacao powder

 

In a food processor putting the ingredients in the order above one by one.

 

 

first almonds, give a few pulses

 

 

then dates, pulse

 

 

then prunes pulse...

 

It was at this stage that my tiny food processor started struggling and I had to do the mixture in 1/4 batches to get an even consistency. A bit of a pain but worth it.

 

Add the sunflower and pumpkin seeds and pulse again. If you don't want to recognise them in the final product add them earlier. If you like your balls chunky, add them later. 

 

If you have a super powerful food processor add the sesame seeds, coconut and cacao powder and blend into a dark, sticky ball.

 

If your food processor challenged like me, put the sticky date, almond, prune & sunflower/pumpkin seed mixture in a bowl and mix in the sesame seeds, coconut and cacao.

 

  I used a metal spoon to press it through

 

Then roughly brake the entire mixture into tsp sized pieces

 

With damp hands roll them into balls and then coat them in coconut

 

Try really hard to not the eat the entire batch

 

 Chill in the fridge to firm.

 

It's that easy!

 

Happy Easter!

Grilled Pineapple, Cashew and Quinoa Stir-Fry/Salad

A friend of mine recently made this for me and I was blown away. It can be eaten warm, at room temperature or cold.

 

I googled "grilled pineapple and quinoa" and found this 3 down. It's written like it was their original invention, which is totally awesome because I think it's genius. Fried rice, without the rice! I modified the vegetables, purely because of what I had in the fridge. Also in the original recipe they fry the onion in sesame oil, which I think is a mistake because it loses its sesame aroma quickly at high heat.

Grilled Pineapple, Cashew and Quinoa Stir-Fry/Salad

 

1 cup quinoa

1 zucchini

1 carrot

3 spring onions

1/2 cup unsalted roasted cashews

1 onion finely diced

5 cm knob ginger finely diced

3-5 cloves garlic finely diced

1 pineapple

3 eggs

1 lime

1/2 cup peas

sesame oil

soy sauce

 

Place 1 cup quinoa with 2 cups water, bring to boil and simmer 12 minutes, drain and set aside.

 

 

While the quinoa is cooking, finely dice up the vegetables and get started on your pineapple. Cut into 1.5cm thick discs and remove skin.

 

This one was super sweet, hello Sunshine Coast!

 

The Pineapple grilled really well on the baby Q weber, 3-4 minutes on each side on a low heat.

 

It also works well in a flat sandwich press.

 

Dice up your grilled pineapple, I wish I'd cut mine up finer because I wanted pineapple in every bite.

 

Add the onion to a pan or wok with 1 tbl vegetable oil.

 

 

Cook for 3-5 minutes until it starts to caramelise.

 

 

Add the carrot, fry for 2-3 minutes 

 

Add frozen peas, cook another minute or so

 

Add finely diced zucchini, fry another minute

 

Add white and some of the green parts of the spring onion (keep a little if the green tips for a garnish). Fry another minute.

 

And the cooked quinoa, a generous splash of sesame oil and soy sauce

 

 

Add cashews and grilled pineapple pieces, warm through

 

 

Quickly cook your omelette, with 3 eggs beaten well with 1-2 tbl water

 

 Roughly chop and stir through.

 

 

Add the green of the spring onion and a squeeze of lime to garnish. 

 

 

 The cashew, egg and grilled pineapple combo is so yummy. More cashews I say!

 

Enjoy!

 

Where Did Your Corn Grow?

It's no secret that Woolworths and Coles together hold a duopoly over the Australian Grocery market. Whether you are discussing the wine market, the devastating effect it is currently having on our dairy farmers, or the consequences of their sheer market power due to their ~80% share, it's all bad news.

Except of course for you the consumer, you get a great deal, in fact it's a steal. Because your savings are coming straight out of the pockets of our local farmers and if we don't start taking care of them, pretty soon we won't have any. Not to mention the true cost to the environment doing crazy things like transporting oranges from California to Australia aren't even considered in the monetary equation.

What's the solution? Farmers markets are becoming more and more popular, which is great, but they are typically only on once a week, with a 3-6 hour window.

On my recent 6500 km drive across Australia, I stayed a few days with my sister in Canberra. Her local shops contained one of the coolest shops I've ever visited! Choku Bai Jo sells produce from local farmers. The goal for the shop was to give farmers another outlet for their fresh produce making it easier for the public to access it.

What a great idea!

 

 

The farmers name, growing region and distance from Canberra are listed whenever possible.

 

 

In case you can't read the blue sign in this photo it says

 

 EVERYTHING WITH A COLOURED LABEL

IS FROM A LOCAL GROWER WE KNOW AND TRUST.

 

I don't expect supermarkets to do this, they operate with such big volumes. These days woolies have maps with little green dots of growing regions, but you don't know WHERE exactly your particular cucumber came from in this wide land of ours.

 

 

My sister grabbing some grapes.

The corn in this photo was from Mona Park in Queensland, some 2215 km from Canberra. I don't think even Australians appreciate the true expanse of our country. It makes the argument for buying locally grown tricky. But shouldn't we be making an informed choice regardless?

Its a complicated problem, with no simple solution, but I know every carrot you buy at a farmers market is a win for local growers. Support them!

 

Buy local honey!

 

 

.... blue signs all round, would you care for some local cabbage?

 

www.chokubaijo.com.au

Martha Rose's Eggplant, Quinoa and Tomato Casserole with Yogurt Topping

This is another winner recipe from Martha Rose Shulmans, Recipes For Health. This woman is my hero! It's vegetarian moussaka and oh so yummy! Light, but hearty at the same time.

 

I followed the recipe closely, except i replaced bulgur with quinoa (making it GF), I prepared my eggplant slightly differently and I used whole cinnamon and smoked paprika.

 

I've never made this yogurt-egg topping before, apparently it's "Balkan-style". Not only is it far more convenient than making a white sauce, but also lighter and healthier.

 

Eggplant, Quinoa and Tomato Casserole with Yogurt Topping

 

Tomato Sauce       

Olive oil       

1 large onion

4-8 garlic cloves

2 (425gm) tins of tomatoes      

Salt and pepper

1/2 - 1 & 1/2 teaspoon sugar (taste to adjust)

2 cinnamon sticks

1 tsp smoked paprika

1/2 tsp allspice

     
Filling

3 small or 1 large eggplant
3/4 cup dried quinoa 

4 tbl Parmesan    

Topping 

3 eggs

1 cup thick Greek yogurt (I think full fat is important here)

Salt, pepper and paprika to taste

2 tbl freshly grated Parmesan

Preheat your oven to 220 degrees C.

 

Dice the onion and garlic. Don't worry about it being too fine as you blend it once the sauce is finished.

 

 

Start fry the onion on a medium heat.

 

 

Once the onions are nice and caramelised (5-8 minutes), add the garlic and cinnamon.

 

 

 Fry for another minute or so then add the all spice and paprika.

 

I found some smoked paprika, its yum!

 

Add the tomatoes, sugar, salt and pepper and let it simmer for about 30-40 minutes.

 

Keep an eye on the sauce while preparing the eggplant and quinoa.

 

 

Slice the eggplant into 1cm thick discs.

 

 

Lightly salt and oil the eggplant then place in oven for 30 minutes, turning them over at the 15 minute mark. Don't over cook them because they will become too sloppy in the casserole.

 

I haven't mastered cooking quinoa by evaporation, so I put 3/4 cup with about 2 cups of water and boiled it for about 10 minutes. Slightly under cook it as it continues to cook in the casserole.

 

Once the quinoa is done, drain and set aside.

 

 

Mix up the yogurt topping.

 

 

After the tomato sauce has simmered for 30-40 minutes, grab your hand held blender and make it nice and smooth.

 

 

Taste for sugar, salt and pepper.

  

 

Once the eggplant is done, turn your oven down to 180 and put the casserole together.

 

 

 

 A thin layer of tomato on the base.

 

Add about 1/2 the quinoa.

Make a nice snug layer of eggplant

 

 
Add another layer of tomato and a sprinkle of parmesan cheese.

The rest of the quinoa 

 

The yogurt sauce and another sprinkle of cheese.

 

 

 

Bake at 180 for 30-40 minutes until brown on top.

 

 

 

Be very careful not to over cook it. Baked dishes with yogurt or ricotta can curdle if you cook them too long.

 Enjoy!