Wednesday, October 22, 2014

Karen’s Kosher Balls



I had a special event coming up that gave me a good excuse (like I need one!) to create something decadent and special.. And what makes it even more special is the people I made if for love healthy treats!

I made the center with quinoa flakes which is nice if you like quinoa. If you aren't a real fan of it them then I really suggest you use oats, buckwheat or almonds. This is a treat so make sure you only use the ingredients you love.

Karen's Kosher Balls
Ingredients:


Center:
½ cup active almonds/walnuts (normal is also fine)
½ cup buckies* quinoa flakes, almonds or rolled oats
½ cup dried coconut
2 tbs dark agave, honey or maple syrup
1 heaped tsp firm coconut oil
1/8 tsp vanilla powder or paste

Outside Layer:
1 ½ cup hazelnuts
1 ½ cup pitted dates
3/4 cup dried coconut
2 ½ tbs raw cacao powder
1/2 tbs mesquite - optional
1/2 tbs Lacuma - optional
½ tsp vanilla powder
½ tsp ground cinnamon

Coating:
1/3 cup almonds
1/3 cup dried coconut
1/3 cup organic dried apricots

Preparation:

Center:
Add dry ingredients to a blender and blend until you get a fine dry meal then add the remaining ingredients and blend until fudgy then roll into small balls about 2cm in diameter. Place them in the freezer to harden while you prepare the chocolate coating.

Coating:
Add all ingredients to a blender and blend until you get  fine dry meal then tip into an open bowl so that you can roll the balls in it.

Chocolate Hazelnut Layer:
Add all ingredients a blender and blend until smooth and fudgy. This mix is quite oily and tends to be a bit dry but it works well with the center. Turn the mix out of the blender onto a board and roll out flat to make it easier to cover the balls. Once the balls are hard you can take pieces of the flattened coating and place it into the palm of your hand then place a ball in the center and gently cover the balls with the coating patching it up so there are not holes and rolling into even balls. Roll the ball in the coating then place onto a plate ready to be cooled. Repeat with remaining balls and coating.

NOTE:

Buckies are easy to make. Soak raw buckwheat in water. Make sure to cover the buckwheat adequately. You will have to cover the buckwheat with about 10cm water over the top. If it soaks it all up then add more. You will only need to soak for about 4-5 hrs maximum. Rinse and drain then spread onto mesh sheet or teflex if the mesh holes are too big and dehydrate overnight or until dry and crunchy. Store in an airtight container. 


I think these are ground orchards of some sort, correct me if I'm wrong. I walk past them everyday on my way home from my afternoon stroll with my little Roxi dog. Just had to pick some and get a pic. It's amazing what the camera picks up that you don't see with the eye. The imperfections that nature so beautifully puts together.. 

I hope you have a go at the Kosher Balls, they keep well in the fridge or freezer all ready for when you feel the need! Enjoy! :-) 



Tuesday, October 21, 2014

Smoked Salmon Breakfast Muffins - cheesy, Paleo and dairy free



I made these a couple of times over the weekend and both times they where delicious. So I have to admit the real reason I'm posting them is for myself. Pretty selfish sounding I know but the fact is I actually use my blog as a cookbook as well. I can get my family's favorite recipes from anywhere, where-ever I may be, because I always have my phone or iPad with me. I know the rest of my family will love these so I want to make sure I save the recipe. This will be served over Christmas while I have them all home. Cooking up big healthy grain free, dairy free and wheat free breakfasts is one of my favorite things to do. 

Monday, October 13, 2014

Green Monster Omega Crackers



Here is another little creation I put together that's more than just a cracker, its a bit of a supplement as well just like my Cocosups I did last year. I've been trying to think of another way to get more good fats into me and also some of my green powders as I've cut back on both of them in my meals. I tend to add way too much spirulina to my salads just because I love it so much and the texture it creates is just divine.. Well I like it, it makes them go really thick and gooey and scarily dark blue/black/green. Not the type of thing you indulge in at a dinner party that's for sure. I found that the large quantities I was eating was just way too much for my digestion. Like everything you can have too much of a good thing.

Friday, October 10, 2014

Vegan Fresh Strawberry Ice Cream




Weather warming up, a fresh punnet of strawberries! Obviously you make Ice Cream! My MM always seems to buy fresh strawberries just before he goes back to work and I'm not a real fan of them so they just tend to sit in the fridge and go moldy before he gets back. I can add them to Jstars smoothies but for some reason that sort of feels like a waste for an ingredient that has the potential to be something quite decadent and elegant. Needless to say it doesn't take much to take them from ho-hum to Oh-Wow! You know.. dipping them in chocolate, covering you pancakes with them and smothering with cream and syrup. So just for you here is another way you can turn them into something special and still feel good about eating them. 

Tuesday, October 7, 2014

Fruit and Nut Protein Slice with Walnut Coconut Crunch



Today is a busy day for me in the kitchen.. My main man goes off to his new job tomorrow.. 2 weeks on/2 weeks off! As a FIFO wife I'm used to him being away but not for soooo long. He used to do week on/week off. O Well, we'll get used to it. The upside is 2 weeks home and we don't have to do the 5 days a week, 9-5 like most. It's a pretty good lifestyle if you work at it and do it right. Lots of quality time together when he is here and me not have a 9-5 makes it work really well. It does have it's downside but we don't focus on that as it's counterproductive. Everything in life has a downside so why let it get you down, work with what you have and make life fun I say.

Monday, September 29, 2014

Crunchy Granola, Pineapple White Chocolate Mousse and Caramel Cream Tarts




From my happy little roller coaster of a life I bring you these super delicious tarts. In these little treats you will get fudgy, crunchy, creamy, gooey, sweet, tangy and it all just comes together to produce lots of cute little treats. There's lot of left overs from this recipe or you could say it's a quick something to throw together if you have lots of healthy alternatives and extras in your fridge and pantry. The granola is good for everything, especially just having a little pick at every time you pike your head in the pantry. (Note to self: must stop doing that.. bad habit!!) The coconut date syrup and pineapple white chocolate mousse have come in handy for lots of other things as well which I will show you in another post. They all last really well in the fridge or sealed containers in the pantry.

Saturday, September 27, 2014

Goji filled Chocolate Fudge Sushi



I wanted to make something special for a my really special friend and her beautiful girls who were up here visiting for a little holiday last week. It ended up being a really great week for connecting with treasured friends that I don't have much contact with but when we talk it's like old times, no pressure that we don't communicate all the time but we are always there for each other. She's been my closest friend since I was 11 years old and went to boarding school in Sydney all the way from sunny ole Darwin town.. to call it a culture shock would be an understatement. I cried every morning and night for the first term and settled down to about 4-5 times a week for the second. There were only 6 of us in grade 6 and we were the youngest boarders. A few personality clashes with one girl who'd been there in year 5 had us all in the deepest of despair as she chose us all out one by one. We finally worked it out and our revenge was not pretty. Needless to say things improved 10 fold and i'd say that if we all caught up it would be just like old times. That's what living 24/7 does to you I suppose.

Tuesday, September 23, 2014

Crunchy Grain Free Fruit and Nut Granola





Inspiration from an Instagram page I follow is the reason this finally happened this morning. I've been meaning the make a baked granola for like.. Years!!! This is so super crunchy and tasty it's just like crumbled up fruit and nut Anzac biscuits! but with no grains. I didn't have much of any of my sweeteneres left so I used what I had and the combination works really well but if you don't have them all then just using one or two would also work. I do think though that using one liquid sweetener along with the coconut oil is what really enhances the crunch so I advise that you use at least one. Agave, coconut blossom nectar or golden syrup would also work.