Amazing Recipes From Our Nourish YOU Event
DARK CHOCOLATE HEMP ENERGY BITES
- 1 cup packed pitted dates (medjool is best)
- 2 cups raw walnuts
- 6 Tbsp cacao powder or unsweetened cocoa powder (plus more for rolling)
- 3 Tbsp hemp seeds (plus more for rolling)
- 1/4 tsp sea salt
- 3 Tbsp creamy almond butter (or other nut or seed butter)
- 1 Tbsp melted coconut oil (optional // for extra fudgy texture)
Add dates to a food processor and pulse/mix until small bites remain or a ball forms. Scoop out and set aside.
Add walnuts to the food processor and pulse into a fine meal. Then add cacao powder, hemp seeds and sea salt. Pulse a few more times to combine. (Don’t overmix or the walnuts will turn into butter.)
Add the dates back in along with the almond butter and melted coconut oil (optional). Mix/pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts (I like this scoop) and carefully form into balls. The dough will be somewhat fragile, so use the warmth of your hands to gently form/roll them into balls. There should be about 20 energy bites total (amount as original recipe is written // adjust if altering batch size).
Roll in extra hemp seeds or cacao powder (optional).
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
CHEF CATHY’S BUDDHA BOWL
- Zucchini Ribbons
- Cucumber Salad
- Corn Salad
- Carrot Salad
- Wild Rice Salad
- Tomato & Basil
- Watermelon Radish
Herbed Tahini Dressing
- 1/3 cup tahini
- 1 clove garlc
- 1/3 cup parsley
- 1/3 cup water
- Juice of ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the salad: Arrange salad ingredients in “sections” in an oversized bowl.
For the herbed tahini dressing: Combine all ingredients in a blender, blend on high until smooth and creamy. Add water as needed to achieve desired consistency.
- 1 ¼ cup gluten free flour (Bob’s Red Mill All Purpose Flour)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 very ripe bananas, mashed (about 1 ¼ cup)
- ¾ cup sugar in the raw
- ½ cup safflower oil
- 1 cup chopped nuts (optional)
- ½ cup coconut yogurt
- 1 teaspoon pure vanilla extract
Preheat oven to 350⁰. Spray a 9×5×3 loaf pan with cooking spray.
Whisk flour, baking soda, and salt together in a medium bowl.
Whisk the bananas, sugar, yogurt, oil, and vanilla together in another bowl.
Gently fold the wet ingredients into the dry ingredients into the dry ingredients with a rubber spatula until the batter comes together.
Transfer to a loaf pan and bake about 60 minutes or until tester comes out clean. (Gluten free breads are better a little over-done than under-done).
1-BOWL CARROT APPLE MUFFINS
- 2 flax eggs (combine 2 tablespoons ground flax seed with 6 tablespoons water, let sit 10 minutes)
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup unsweetened applesauce (or finely grated apple)
- 1/2 cup brown sugar (or sub muscavado)
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup almond milk
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 heaping cup gluten-free flour blend
- 1/4 cup raw walnuts (chopped // for topping)
Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and stir.
Add grated carrot and stir.
Add oats, almond meal, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. (Gluten free breads are better a little over-done than under-done).
Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
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