Confessions of an Avid Recipe Follower

So, I have a confession to make: I am not that original when it comes to food.

am, however, a good recipe follower. I think I used to be more creative, before Alana (our 18 month old daughter) came into our world, but now, I need meals to be quick, nutrient dense, and full-proof. Meaning, I don’t have a ton of time to play and tinker around with ingredients. That’s why my mode is typically to take one of my favorite cookbooks, pick out a bunch of recipes at the beginning of the week, shop according to what I’ll need for them, and cook only those. Lately, I’ve been alternating between Angela Liddon’s Oh She Glows books (there are two) and Thug Kitchen (also, two books, but I stick with the classic book “Eat Like you Give a F*ck”. It’s hilarious, if you haven’t picked that one up yet, btw…as long as you are okay with all the curse words!

I wanted to post photos of some recipes I’ve made this week since I am taking a break from social media, so I am not posting there. I know this may seem counter-productive, considering I “use it for business”, but I was finding that it was consuming a LOT of my time and energy. It’s not all bad. I LOVE social media, and I do see the good that can come out of it! I just needed to take a little break. Since not checking my phone every 2 minutes, I have found I have had more time for cooking and just enjoying my food, rather than cooking, snapping 57 photos of it, posting it and then taking all that time to include a meaningful caption for it…and let’s not forget all the hashtags! 😉 I’ll get back to it soon, I’m sure, but right now, I am enjoying my little social media “vacation.”

I also truly wanted to confess that I am an avid recipe follower, contrary to what some of you may believe regarding my talents in the kitchen. I do love going rogue and getting creative, but that hasn’t been my speed recently, since I like the idea of streamlining the areas of my life that I actually can control. You give up a lot of control once you have a child, but meal planning should be something that just happens without stress. Having good recipes and planning ahead make this all possible.

I still purchase and love recipe books! I never tire of them, and I love the idea of making something I can be confident will turn out the way it should so I can get back to being with my daughter and husband. Since Alana is eating with us full time now, and she’s also vegan, I love knowing I can make tasty, plant based foods that she can enjoy, too. Not that everything is a guarantee she’ll eat, but we at least try!

Now, obviously, these photos aren’t all I’ve cooked this week, as there are only 3 photos (and two are dessert-type foods, ha ha!), but I haven’t been obsessed with taking food photos since I’m not immediately posting them to social media.

The photos I’ve included in this post are all from Angela Liddon’s Oh She Glows Every Day book and the recipes are:

  • 6 Vegetable and “Cheese” Soup with Easiest Garlic Croutons (pictured above) pg. 143
  • The Ultimate Flourless Brownie pg. 199
  • Strawberry Oat Crumble Bars pg. 45

Not pictured, I’ve also made:

  • Green-Orange Creamsicle Smoothie pg. 13
  • Curried Chickpea Salad pg. 113
  • Golden French Lentil Stew pg. 145 (Alana LOVES this!!)
  • Shepherd’s Pie pg. 167 (my husband LOVES this!)
  • Soba Noodle Salad pg. 183 (I didn’t exactly follow her recipe, since I didn’t plan on this one, but had *most* things on hand–I mostly just used the dressing recipe and made the rest of the recipe up)

I hope that some of these recipes inspire you to cook–whether or not you like to follow recipes, or just need inspiration for new personal creations. There is nothing wrong with following recipes and using the same ones you like over and over again! I encourage my clients to purchase some of the books I love and use them along side my personal recipes I share with them. It’s great to build up your arsenal of healthy recipes! You can never have too many, and the more you play around with other people’s, the more comfortable you get creating your own!

Need more help or inspiration going plant based, or just getting more healthy in general? Contact me for a complimentary 30 minute Skype or FaceTime appointment! I can not only help you with recipes, but create an entire personalized plan for you that will help you achieve long-lasting and sustainable results and health!

Happy cooking!

Delicious Vegan Cheeses (alternatives to Daiya)

So, you may have recently read that Daiya cheese was acquired for a LOT of money ($352.5 million CD or $406 million US) by Otsuka; a pharmaceutical company. You can read more about the acquisition here.

Many vegans (myself included) are outraged, shocked and disappointed, as not only does it kinda suck to support BIG PHARMA, but Otsuka also tests on animals. So. Not. Cool. You can read more about the reasons a petition was created to oppose the acquisition due to Otsuka’s animal testing here.

Personally, I am so bummed, as Daiya was a staple in our household. I want to be supportive of their decision, but if they knowingly SOLD OUT to a company that causes harm to animals, sadly, I don’t think I will ethically be able to support them anymore. I get that there is another viewpoint; that the bigger the company, the farther they can take the product, and the more mainstream it can be. Daiya seemed (to me) to be doing pretty okay on its own! I’ve seen it in pretty much every conventional market (but then again, I’m in hippy-dippy southern California). I have seen it in other places as well, but I get it; it could go even farther–but the animal testing thing just makes me cringe and breaks my heart!

Well, thankfully, if you agree that animal testing is not okay, and want to support more ethical companies, here are a few alternatives you can try! Just want to note that I’m focusing on the ones that offer shredded cheese options. There are more companies that make beautiful, plant-based cheeses, I wanted to present some alternatives to shredded Daiya cheese here.

Follow Your Heart

 

Talk about an ethical company! I love Follow Your Heart so much!! First off, they started in Canoga Park, CA, which is my home town! Second, they’ve been in business for 45 years!!! Their philosophy is that “all people deserve access to healthy food, that we should have compassion for all living things, and that we have a responsibility to be good stewards of the environment.” Not only do they make shreds, but they make block cheeses, too! They have many soy-free options now (they didn’t always), that include mozzarella, cheddar, pepper jack and gouda! Yum!

SO DELICOUS 

Now, I haven’t tried the shredded cheese by So Delicious, but IMO, everything they touch turns to gold. I have never been disappointed by any of their products. If you have tried it (or any of the products I’m mentioning, please let us know what you think!!)

PARMELA CREAMERY

Parmela Creamery  has an entire line of shredded, hard cheeses, meltable and nacho cheeses. They are artisanal and believe in the traditional ways of cheesemaking. They also believe in sustainability. Again, I don’t have much experience with this product. I have only tried their cheeses once or twice, but I plan on incorporating them more, as I’ve seen them appearing on more grocery shelves.

TRADER JOE’S 

Ah yes, let’s not forget about our beloved Trader Joe’s vegan mozz! I don’t know why they don’t carry more vegan varieties. In all honesty, this cheese is good, but A LITTLE GOES A LONG WAY. It’s very “melty”, and you truly only need a little sprinkle for it to give you what you’re after. Also, I wish canola oil was not the second ingredient, but meh, use it sparingly. Here are the list of ingredients:

Water, Canola Oil, Cornstarch, Vegetable Glycerin, Arrowroot Starch, Tricalcium Phosphate, Pea Protein, Salt, Natural Vegan Flavors, Rie Maltodextrin, Latic Acid (Non-Dairy), Sumflower Lecithin, Xanthan Gum, Annatto (color), Powdered Cellulose (To Prevent Caking).

What can I say. I love Trader’s and the fact that they’ve been adding more and more vegan staples to their shelves recently! Nutritional yeast, kombucha, cacao nibs?!?! You da bomb TJ’s!!

So, there ya have it! Some ethical alternatives to Daiya, and dairy cheese, in general. …and hey, look, I am not about bad mouthing, or putting negative energy out there, and I do hope for the best for Daiya and what they hope to accomplish with Otsuka, but I do believe in putting your money where you mouth is. If you have strong ethical values, like a lot of vegan animal lovers I know, it’s important to believe that your choices matter, and that you truly do vote with your dollar.

Have you tasted any of these? What are your favorites? Do you have any to add to this list?

Are you looking to make the switch to a dairy free (aka cheese free) lifestyle? I’m here to support you! I know cheese is hard to think about giving up, but once you weigh all the positive health benefits, it’s hard to argue why you need to eat it. While we are on the subject, check out Dr. Neal Barnard’s new book on the subject, The Cheese Trap! It’s an interesting read!! Also, you can always contact me to speak more about weeding cheese out of your life for good!

Much love, cheeseheads! xo Dori

Copycat Ella’s Nibbly Fingers (vegan and gluten free)

After a long while of not buying anything for my kid that comes in a package, I succumbed to a few pouches (Trader’s has the best deal IMO and they are organic!), and a few cracker-type products. …and Ella’s. Oh, damn, they are so good (well, at least I believe this is what Alana thinks about them anyway), and although they aren’t too pricey, they seemed pretty darn easy to replicate. So, I finally went for it! …and they are probably a fraction of the cost of the real thing!

I looked around for some recipe inspo, and didn’t find much, so I truly just took the portions recommended for the flour (I used gluten free oat flour, since I try not to give Alana too many foods that contain gluten), and fruit portions, but then totally went rogue! Here’s what I came up with, and by the look on my daughter’s face (and the fact that she had one in each hand at one point) tells me they were a success! 🙂

Copycat Ella’s (Blueberry Banana Raisin)

  • 1 cup gluten free oat flour
  • 1/4 cup raisins
  • 1 handful fresh organic blueberries
  • 1 ripe banana
  • 1 teensy pinch sea salt (optional)
  • 4 tbsp coconut oil
  • 1/4 tsp flax meal

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Using a food processor, puree the oil, raisins, blueberries, and banana. Add sea salt (if using) and flax meal.

Move contents to a medium sized mixing bowl and fold in oat flour.

Shape about a tablespoon of your mixture into a “bar” shape (I used a little water on my hands because the mixture is a bit sticky) and line them up on your baking sheet.

Bake for 15-20 min. Let cool and store in an airtight container.

I gotta say, I enjoyed the taste of them too (since I had to try them for myself). I love the feeling of making healthy foods for my daughter to enjoy. I know exactly what goes into them and I can be confident she’s eating clean and vegan!

What are some of your favorite plant based DIY kid’s snacks to make for your littles?

Are you a plant based mama, or want to be? Want to transition your family to become plant eaters? Are you pregnant and want to confidently grow your baby on a purely vegan based diet? Need guidance? Contact me! Alana is living proof that kids THRIVE on plants! Just look at those rolls! 😉

 

 

 

Green Power Protein Salad

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Well, hello there, 2017! It’s so nice to meet you!

I hope you all had an awesome time ringing in the New Year! Now, it’s time to revisit those goals and check in with how you are eating. So…how are you eating? Be honest! Are you “starting” a new diet this month?

My goal with my clients is NO DIETS. The goal is to help you transition to a healthy and sustainable lifestyle, so that when the new year creeps up, it’s not some daunting task to weed out all the junk! The reality is that you can eat clean 90% of the time, and allow for those treats you love (within reason) around those special times of year or whenever you’d like. It’s not about living a restrictive life; it’s about enjoying an empowered one!

Here is a kick ass, detoxifying and energizing recipe to get you pumped for your first week of 2017! I call it my Green Power Protein Salad! It’s jam packed with nutrients, plant protein and healthy fat!

Green Power Protein Salad

 

Ingredients (serves 4):
•1 bunch organic kale (your favorite variety), rinsed well and chopped
•1 can organic chickpeas (garbanzo beans), drained and rinsed
•1/2 cup pre cooked quinoa
•1 avocado, chopped

For dressing:
•1/4 cup olive oil
•1 tsp apple cider vinegar
•1/2 fresh lemon squeezed
•Water, to thin, to your desired consistency
•Sea salt and pepper to taste
Whisk and drizzle over salad, then toss!

First, place kale in a big bowl with a bit of olive oil and massage for a few moments. This helps break this rough leafy green down a bit.

Place kale and other ingredients in a bowl and drizzle with dressing. Toss to coat.

Will store for about 3-4 days in tightly sealed container in fridge.

For more delicious and healthy recipes or to get started on your health related goals, contact me! It’s my joy and purpose to serve you! HAPPY NEW YEAR!

Yours in health,

Dori

Get Real Get Healthy – Online Workshop!

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IF YOU TRULY WANT TO ACHIEVE HEALTH, YOU’VE GOT TO GET REAL WITH YOURSELF!

Coming this January: GET REAL GET HEALTHY, an online workshop!

Let’s GET REAL. It takes some commitment to get healthy, and it also takes getting real! Are you ready to finally lose weight and keep it off, have more energy than you know what to do with, know how to shop smarter and eat cleaner? Let’s get to the bottom of your road blocks and get you healthy once and for all. Once you take a real look inside, you can move past anything that’s holding you back and achieve sustainable health!!!

This workshop be done via Facebook, in a private group and will be a safe space for you to come to terms with any issues that may be holding you back from optimal health! Some issues may include time management, emotional eating, or having an on-going unhealthy relationship with food. We will discuss everything and support one another, and you’ll have access to me and my expert advice for an entire month!

The workshop will feature the following:

  • Live videos on health related topics
  • Live cooking demos
  • Group discussions
  • Goal setting
  • Journaling
  • Special guests
  • Easy, applicable ways to achieve sustainable health

Dates: Jan 2-Jan 31 / Cost: $75 

Sign up here: https://www.paypal.me/healingthrufood/75

This is the perfect way to start 2017!! …and heck, it would even make a great gift for anyone on your list that wants to get healthy! You can totally sign up a friend or family member to join you on your journey!!

Even though this workshop will be online, space will be limited to a small amount of people, because I want to keep it somewhat intimate. Sign up NOW to secure your spot and know that once you get through the holidays, you’ve already committed to your plan of action to start the new year off as healthy as possible!! Go YOU!

Once you’ve signed up, please email at healingthrufood@gmail.com with:

  • Your full name
  • Your name on Facebook (if it’s different)
  • Your best email address

I’ll email everyone closer to the date via MailChimp with more details!

I look forward to being your guide on this journey, and I’m confident you’ll learn a ton, but I’m also excited to get to know you and learn from YOU!

See you healthy peeps in January!!!

Yours in health,

Dori

RAWsberry Cheesecake – Raw Vegan Raspberry Cheesecake

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For those of you who follow me on Instagram and Facebook, you’ll remember that I told you that making a raw vegan cheesecake was on my goals list. Not only was this recipe super easy, it was so delicious! I totally recommend investing in a spring-form pan, which you can easily purchase from Amazon for about $13.

I served this to some friends who came over for brunch, so it was my first time to try it, along with them! I always get a little nervous about these things, don’t you? Like, “here’s something I’ve never made, and it’s our only dessert, so I hope it doesn’t suck.” I *have* made things that suck (if anyone at Lotus is reading, how about that fiery chocolate pudding, lol!!) as I am not perfect and we all have kitchen fails once in a while. …but this, this did NOT suck. This was vegan cheesecake heaven. Light, not too sweet, not too dense, creamy, tangy, and just…you have to make it! Promise me you will!!

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RAWSberry Cheesecake (Raw Vegan Raspberry Cheesecake)

Ingredients:
Crust:
1/2 cup raw almonds
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
1 tsp. alcohol-free vanilla extract
1/3 cup virgin, raw coconut oil, melted
1/3 cup coconut nectar
1 cup fresh, organic raspberries (thaw completely if using frozen)

Directions:
1. Place nuts, dates and sea salt in a food processor and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base even throughout.
2. Warm coconut oil and coconut nectar in a small saucepan on low heat until liquid. Whisk to combine.
3. in your food processor or a high powered blender (such a VitaMix) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes, so be patient).
4. Pour about 2/3 (you don’t have to be exact–hard to mess up this recipe) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

For more delicious and guilt-free recipes such as these, or for personalized coaching, contact me! I look forward to being of service to you!

 

Macadamia Fig Smoothie

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Fig season!!! Isn’t it the BEST???

I just picked up some organic figs from Whole Foods the other day, and woke up this morning and thought, “I need to make a fig-centric smoothie”. I typically use a chocolate flavored plant-based protein powder, and I didn’t want a “chocolate/fig” thing goin’ on, but I definitely wanted protein, so that’s why I thought macadamia nuts would be a good pair!

Figs are naturally high in fiber and potassium. They are also helpful for fertility as they contain a lot of iron, which are important for healthy eggs and ovulation.

I also sweetened this with yacon syrup, and if you don’t know much about yacon syrup, let me tell you about how wonderful it is!

Yacon syrup is extremely low GI, and safe for diabetics AND for candida! It won’t feed bad bacteria. Also, it contains fructooligosaccharides, which are PRE-biotics (food that feed GOOD bacteria). It has the consistency kind of like a thinner molasses, I suppose, and it’s rich in flavor, as it comes from a tuber native to South America.

Behold–the Macadamia Fig Smoothie!

Ingredients:

  • 1.5 cups almond milk
  • 4 fresh figs
  • 2 tbsp. macadamia nuts
  • 1 frozen banana
  • 1 tsp. yacon syrup

Blend away and enjoy!

Tell me…what is your favorite way to enjoy figs?

For more delicious recipes or personalized nutrition plans, contact me! I’m happy to be of service to you! xo-Dori

Vegan Ayurvedic Recipes

Yesterday, I had the pleasure of doing a food demo in an Ayurvedic Immersion class that was taught by Travis Eliot at Santa Monica Yoga. I received my 200 hour yoga teacher training with he and his amazing wife, Lauren Eckstrom last year. I admit, I don’t have extensive knowledge in Ayurveda, but I do find it very interesting! I have seen a couple of Ayurvedic practitioners in the past, and have even tried diet recommendations to help with the issues I went to see these people for. I believe in the power of Ayurveda. Heck, it’s *only* 5,000 years old. 😉

So, when it came to the food demo, I was a tad limited, since I would not have access to a kitchen. Travis originally asked if I would be willing to make kitchari, which is a sort of porridge, and it would have been awesome, but alas, no stove.

I chose two foods that I could do with minimal cooking requirements; Golden Turmeric Milk and Ayurvedic Bliss Balls. All these required were my Vitamix blender and my food processor!

I thought I would share these recipes with you, so you would have the chance to experience some of the healing benefits in these foods. They call for the use of some pretty healing and delicious spices; cardamom, cinnamon, ginger, turmeric and saffron. Before I get into the recipes, I want to share with you the benefits of these particular spices. I am a nutrition educator, after all! 😉

Spices

 

Cardamom:

  • Known as the “Queen of Spices”
  • Good for detox, digestion, and is considered an antioxidant
  • Mentioned in the Vedic texts as antidepressant
  • One of the most expensive spices next to vanilla and saffron

Cinnamon:

  • 2 types of cinnamon on the market: Ceylon & Cassia – Cassia is most common and cheaper, Ceylon is “true” cinnamon, and more expensive
  • Antioxidant, anti-inflammatory, anti-fungal, anti-cancer, lowers blood sugar
  • Has been shown to help with HIV
  • Cinnamon pacifies Vata and Kapha doshas, but it may aggravate Pitta dosha if taken in excess.  It has a sweet, pungent, and bitter taste, it is heating, and has a pungent vipak or aftertaste

Ginger:

  • Excellent for digestion, nausea, motion sickness, morning sickness
  • There is an ayurvedic sutra (verse) that says that everyone should eat fresh ginger just before lunch and dinner to enhance digestion.

Turmeric:

  • Antiinflammatory-natural Ibuprofen
  • Antioxidant / anti-cancer
  • Every traditional Indian bride is layered in turmeric paste before her wedding to create that special glow!!
  • Used in Ayurveda to balance vata, pitta, and kapha, though in excess, it can aggravate pitta and vata.

Saffron:

  • Most expensive spice on the market (roughly $8 per oz.)
  • Dried stigma of Crocus plant
  • Helps pacify all three doshas. It improves immunity, increases energy, helps fight phlegm and respiratory disorders, improves vision and reduces inflammation. Its tonic can lower cholesterol, improve digestion and help treat spleen ailments, insomnia, impotency, premenstrual syndrome and neurodegenerative disorders.

Now, here’s what you can make with all of the above!! Enjoy!

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Golden Turmeric Milk – traditionally, this recipe uses ghee (clarified butter), and is served warm. My version is vegan and sort of a “cheater” easy version that can be served warm or cold

  • 2 cups almond milk
  • 1 tsp turmeric powder
  • 2 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tbsp pure maple syrup (or you can use coconut nectar or stevia, if trying to avoid sugar)

Blend all ingredients well in your blender. Serve cold, or warm gently in a small pot over the stove to enjoy warm.

Ayurvedic Bliss Balls – bliss balls are amazing because you can pretty much add in or remove any ingredient that doesn’t work for you, and since they are raw, the proportions do not have to be exact. Play around and create your favorite version!

  • 1 C dry coconut flakes
  • 1/4 C raw almonds
  • 1/4 C raw sesame seeds
  • 1/4 C raw sunflower seeds
  • 1 C Medjool dates, pitted
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 5-6 saffron strands

Process all ingredients in your food processor and roll into bite sized balls. Can store in the fridge for 1 week.

For more information on Ayurveda, you can contact Travis, although, his focus is on teaching yoga and teacher trainings. He is definitely an expert though! Another amazing resource and friend of mine is Dr. Aunna Pourang, who is an Ayurvedic MD!!! Check her out here.

For nutrition coaching and more super healthy and easy recipes, contact me! As always, I’m happy to be of service to you!!

Golden Milk

Clean Homemade Sunscreen

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Happy summer, all!

Let’s chat about sun protection! Well, for starters, my DIY version is technically sunBLOCK, not sunSCREEN, since it contains the mineral zinc oxide (other sunblocks may contain titanium). Sunblocks protect against UVA and UVB rays. Sunscreens contain chemicals that absorb UV radiation and reduce the amount that reaches the skin.

Most sunscreens contain toxic ingredients that can disrupt endocrine function and may actually promote skin cancer growth and free radical damage. Uh, oh, right? According to the FDA, in the years since sunscreen use began, skin cancer rates have actually risen!

Sunblocks physically prevent UV radiation from reaching the skin. Sunscreens tend to be transparent and are invisible when applied, whereas sunblocks are thicker (whiter) and remain visible when applied and are more difficult to wash off than sunscreens. The appeal of sunscreens is the fact that they blend more into the skin, while sunblocks do not.

So, most of you know, I have an infant, who is now 16 months old, and we live in sunny southern California. I dug around through tons of articles trying to find a safe option for my baby, and most products are not recommended for children until 6 months of age, and even after that, there are only a handful of “safe” products to choose from. I was torn, since I like to go outside with my baby, but didn’t want to risk exposing her to harmful sun rays with no protection, so I just made my own.

The secret ingredient is NON-nano zinc oxide. There’s a lot of info out there on nano vs. non-nano, and here’s the difference: A nano particle will enter the blood stream, but a non-nano will not. For that reason, non-nano is safer. Chemical sunscreens will enter the bloodstream, so that is why they are not preferred–unless you like being at risk for skin cancer. 🙁

So, why not give this safe version a try! It’s so easy, and you can feel good about using it on your skin, and your whole family’s skin! Please always check with your pediatrician and do what feels right for you and your baby regarding skin care and sun exposure.

HOMEMADE SUNSCREEN 

  • 1 tbsp. pomegranate oil
  • 3/4 cup virgin, organic coconut oil
  • 2 tbsp. non-nano zinc oxide powder
  • 2 tbsp. shea butter
  • Small glass jar
  1. Combine all ingredients except zinc oxide in a jar.
  2. Place a saucepan with a bit of water on stove over medium/low heat.
  3. Place jar in saucepan and stir contents until ingredients start to melt.
  4. Once all ingredients are combined, add in zinc oxide and stir well. Store in a cool place.

*You can add 10 drops of essential oil to your sunblock, if desired, but do not use citrus scents as these actually increase UV damage.

Also, it may tend to melt at super hot temperatures, so store in a cool place.

For more tips and tricks on how to live a healthier life, or for one on one coaching, contact me! I’m happy to be of service to you and your family!

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Ginger Dream Bliss Balls

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We recently took a trip up to the Bay area (Marin and San Francisco, to be exact), and while in Marin, we visited the Marin Country Mart for their farmers market. It was pure heaven, with the most amazing and beautiful looking local produce! My favorite thing though, was this date treat I got from a stand that sold dates. The treat had ginger, dates, coconut and…I totally forgot what else, SO, I made up my own, inspired by that treat. This is unlike the traditional “tried and true” bliss balls I make. This one has a kick–a spicy, ginger-y kick! If you love ginger as much as I do, you’re gonna love ’em!!!

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GINGER DREAM BLISS BALLS

  • 12-14 Medjool dates, pitted
  • 1/4 cup crystalized ginger
  • 1/2 cup raw, unsalted cashews
  • 1/3 cup coconut flakes
  1. Blend dates and ginger in your food processor until a nice round ball forms.
  2. Add your coconut and cashews and process until combined well. You may have to scrape down the sides a couple of times.
  3. Form into balls (you decide how big or small to make them). Should make about 12-15 regular-sized bliss balls.

I absolutely LOVE getting inspired by things I’ve tasted or admire. It’s so fun to play around–especially with raw treats, because you can’t really mess ’em up! When it comes to the kitchen, I have no fear! What do you have to lose? The kitchen should inspire fun and play!

What are you inspired by?

If you’re inspired to get healthy, and don’t know where to start, contact me! It’s my life’s purpose to help YOU find health and happiness through FOOD!

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