good food

Good Food: Chocolate Cinnamon Maca Balls by emily penn

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the good
Ever since I came up with this recipe, I've been making it weekly. I love it so much. It's the perfect sweet treat that will take me through the afternoon until dinner. I even enjoy it as a dessert occasionally!

the medicine
Healthy fats from the walnuts, seeds and coconut fill you up & help keep blood sugar stable so you're not crashing a few hours later. 

These also include one awesome ingredient - maca. Maca is a root from South America & was used medicinally for thousands of years by the Peruvians. At one point it "was considered such a potent and valuable herb, its use was restricted to the royal court and the imperial family". Maca supports energy, balances hormones, supports fertility, supports immunity, & has positive effects on mood. It also has a slightly sweet, malty flavor so it's perfect to pair with dessert or throw in smoothies. I love it - I add it to smoothies & morning bevvies all the time. If you don't have maca - don't worry this recipe will still work & is still awesome.

tips
You can make these keto-friendly by omitting the dates & sweetening with stevia instead. They won't be as "sticky" but can still be rolled into balls. Alternatively you can press them into a pan, let them harden and then cut into bars.

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Chocolate Cinnamon Maca Balls

total time 10 min/makes 20ish balls

ingredients
1 cup walnuts
1 cup shredded coconut
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1/4 cup coconut oil, melted
1/4 cup coconut butter, soft
2 tbsp cacao powder
2 tbsp cacao nibs (optional)
1 tbsp maca (optional)
1 tbsp cinnamon
4 dates
1 tsp vanilla
1/2 tsp salt

directions
1. If your dates aren't already super soft, soak them in warm water for a few minutes while you put everything else in a food processor. 
2. Process all ingredients for a couple minutes until dates, nuts & seeds are broken down & it's a mostly smooth mixture.
3. Form the mixture into bite-sized balls. This is best done by kind of squeezing the dough into a ball shape & tossing it from hand to hand, gently squeezing & shaping. It doesn't roll between your palms like most energy balls (because it has much fewer dates - aka that sticky binding agent).
4. Arrange on a plate & stick in the fridge for an hour or so to set. Once set, you can store them in the fridge for a week or so, or in the freezer for much longer.

Good Food: High Energy Super Snacks by emily penn

the good

I've given you two options for these nut mixes - one sweet and savory to accommodate your snacking mood. These are super fast to make, you can make a lot and have snacks on deck for weeks, plus it's cheaper than buying store-bought stuff!

the medicine

Nuts & seeds are packed with healthy fats, protein & other important vitamins & minerals to help keep energy high & tide you over until your next meal. They're also easy to grab & take on the go. I roast them at a low temperature to keep their healthy  fats intact (high heat can damage oils found in nuts & seeds). Also if you're feeling like a super star, you could soak & dehydrate your nuts ahead of time.

Curried Nut + Seed mix

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active time: 5 min/total time: 30

ingredients:
1 cup walnuts
1/2 cup pumpkin seeds
1/4 cup coconut chips
1 tbsp olive oil
1 tsp curry powder
1/2 tsp garlic powder
salt + pepper to taste

directions:
1. Preheat oven to 250. Put walnuts, pumpkin seeds & coconut chips in a small bowl & set aside.
2. In a small saucepan, gently warm olive oil, curry powder, garlic powder, salt & pepper. Mix well. Once small bubbles start to appear in the oil, turn off the heat & let sit for 5 minutes.
3. Pour oil & spice mixture over nuts. Toss to coat evenly. Arrange in a single layer on a baking sheet.
4. Bake 25 minutes, or until just starting to turn golden (the coconut chips are a good gauge). Let cool completely & store in an airtight container. 

Sweet + Spiced Nuts

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active time: 5 min/total time: 30 min

ingredients
1/2 cup pecans
1/2 cup hazelnuts
1/4 cup coconut chips
1 tbsp coconut oil
1 tsp cinnamon
1/2 tsp clove
generous pinch of salt

directions
1. Preheat oven to 250. Put pecans, hazelnuts & coconut chips in a small bowl & set aside.
2. In a small saucepan, gently warm coconut oil, cinnamon, clove & salt. Mix well. Once small bubbles start to appear in the oil, turn off the heat & let sit for 5 minutes.
3. Pour oil & spice mixture over nuts. Toss to coat evenly. Arrange in a single layer on a baking sheet.
4. Bake 25 minutes, or until just starting to turn golden (the coconut chips are a good gauge). Let cool completely & store in an airtight container.