"Nourish yourself today"
Recipes for You
Almond & Cacao Balls (adapted from Deliciously Ella)
2 mugs medjool dates, pitted
2 tbsp water
1 mug almonds (ground)
2tbsp almond butter
2tbsp coconut oil
2 tbsp chia seeds
4 tbsp raw cacao
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Blend dates and water with food processor until paste, (I use my Nutribullet – doing 1 mug dates and 1 tbsp water at a time to avoid overload)
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Add the rest of the ingredients and mix well – I do this by hand but could be done in food processor.
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Roll into balls
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Place into freezer for 1 hour to set
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Keep in fridge (or freezer)
Magic Cake Mix (thank you Laurelle)
2 cups mixed nuts (soak overnight)
2 cups dried fruit (eg cranberry/apricot/raisins/sultanas)
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Mix all together in Nutribullet/food processor
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Spread in rectangular cake tin or roll into balls
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Bake for 15minutes in oven 180°C
Turn off oven and leave for another 10 minutes
Sivananda Yoga Cookies
250g Rolled Oats
100g ground almonds(or wholewheat/rice flour)
50-100g brown sugar (I used coconut palm sugar or rice malt syrup as low GI sugar substitute)
100g raisins and sultanas
200g nuts – almonds, hazlenuts, brazil nuts, pecans....anything you like really
100g sunflower seeds (optional)
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
200ml coconut oil (or sunflower/groundnut oil)
100-200ml water
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Pre-heat oven to 200°C/400°F/Gas Mark 6. Oil a large baking sheet
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Whiz the oats and nuts in a food processor before combining with all the other dry ingredients. Mix thoroughly.
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Add the raisins and sultanas and mix again
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Add the coconut oil and mix first before adding the water. See how the mixture looks; you may not need all the water. The mixture should be relatively firm and easy to mould in to cookie shapes.
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Form the mixture into cookies and bake for 12-15 minutes until golden at the edges (NB the mixture does not go much darker in the baking process)
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The mixture can be crumbly so leave the cookies to cool on the baking sheet and firm up before transferring to cooling rack.