Cacao - My Wholefood Romance

Raw Chocolate Balls

November 28, 2013 By Meg With 16 comments

BallPopsHand Bliss Balls, Chocolate Balls, ‘Rum’ Balls, Tuffles; whatever you like to call them – they are delicious! There are approximately 4 million recipes online for different versions of these, and here’s why I like mine.

1. My recipe uses no dates. I don’t really have a problem with dates eaten in moderation, they are delicious and a natural fruit. They are however extremely sweet, and I find can often take over the flavour of raw desserts.

2. These balls are PACKED full of protein, good fats and nutrition from the nuts, seeds and tahini.

3. They are not overly sweet, and make use of the wonderful cinnamon, not only for flavour but to help with balancing blood sugar.

4. They are incredible easy to make, versatile, and use ingredients that you most likely have hanging around in your cupboard.

5. They are delicious and family friendly! If you need them for school lunches, just sub out the nuts with extra seeds.

BallPopIvy

So there you have it. Five great reasons to try out these balls. We have a birthday party coming up!!! (very exciting – any ideas welcome!) and so I fashioned them into ‘pops’ with the use of a fancy straw – kid appeal – very high – job done.

½ cup sunflower seeds

¼ cup hemp seeds (or quinoa flakes or pepitas)

¼ cup brazil nuts (or macadamias, cashews etc)

¼ cup tahini or almond butter (I used black tahini)

2 tbs chia or flax seeds

¼ cup coconut–desiccated, plus extra for rolling

2 ½ tbs raw cacao powder

1 tsp cinnamon

¼ cup of rice syrup or honey, or to taste

A pinch of sea salt

Up to a tbs water – depending on consistency

Blitz the nuts and seeds in a food processor or blender. …

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How to make delicious Oat Milk, and Crunchy Superfood Truffles with the leftover pulp.

April 1, 2013 By Meg With 1 comment

We have some fabulous herbs and foods in our world that can assist us though busy times, or times of stress, and the humble oat is my first port of call today.

Oats are wonderful! In naturopathy we use oats both as a liquid herbal extract, and as a food in treating a whole host of conditions. They are warming and soothing in nature, and contain lovely amounts of calcium, potassium, iron, manganese, zinc, vitamins A, C, E, K, B vitamins, amino acids, and of course soluble fibre. Whoa! Traditionally, they have been used as a nervous system tonic, used for nervous debility and exhaustion, and to support an overly stressed nervous system.

Not only that, but they are well known for their effects on cholesterol management due to their soluble fibre and beta-glucan content. The beta-glucan increases the production of bile acids by the liver, which bind to cholesterol, preventing its reabsorption and it is promptly escorted out of the body. There have also been studies showing positive effects in lowering high blood pressure, and balancing blood sugar – awesome!

You can use them topically to calm irritated or itchy skin. Pop a cup of rolled oats in a clean old stocking or sock and soak in the bath with it’s milky goodness.

So pop on some porridge, make up some muesli, or whip up some oat milk! Oat milk is a great alternative for those not eating dairy, and it’s nice to make your own to avoid the vegetable oils and what not that comes with the shop bought varieties. Plus it’s loads cheaper! It may not have the protein profile of a nut milk, but it is still full of nutrients and has a richer taste compared to some other nut milks. I have used oat groats

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Blackberry hazelnut fudge cake with surprise black beans.

March 4, 2013 By Meg With 6 comments

Little sticky fingers! I can’t really blame her though, this little treat of a cake is the perfect treat for those special times. Like today. Monday. That’s special right? Take heart in the fact that it is dairy and gluten free, can be vegan if you like, and has lots of nutty and fruity goodness. And….black beans! How exciting is that! A sneaky little addition of a lovely amount of protein and fibre to help balance out the blood sugar spikes, and some extra magnesium and B vitamins on the side.

This cake also uses coconut sugar, which manages to maintain quite a decent nutritional profile when compared to other sweeteners, including vitamin C, zinc and magnesium. It is also quite low GI (35), and is sustainable.

Other than that, this post is a little bit of pure wholefood indulgence. This cake is the perfect blend of fudge and cakey for me, and is amazing served chilled from the fridge.

Blackberry hazelnut fudge cake

Adapted, barely, from Golubka

2 small oranges
2/3 cup coconut sugar
3 tbs chia seeds
1/2 tbs pure vanilla extract
1/2 cup hazelnuts
1/4 cup good quality dark chocolate/dairy free/carob etc
1 cup cooked black beans
2 tbs tahini
1/2 tbs coconut oil
1/4 cup raw cacao powder
1/4 cup brown rice flour or oat flour
1 tsp baking powder
1/2 tsp baking soda
blackberries and passion fruit to decorate

Preheat oven to 180 degrees Celsius/350 degrees F.

Pop the hazelnuts on a baking tray, roast for 8-10 minutes and allow to cool. Once they are cool, rub with a clean tea towel to remove the skins, and blitz them up in a food processor – keep them slightly chunky. Set aside.

Next, add the peeled oranges, 1/3 cup of the coconut sugar, chia seeds

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Liquid gold! Drinkable snacks, including a convertible chocolate shake.

November 5, 2012 By Meg With 3 comments

I have recently acquired a new blender, and so needless to say, there has been a LOT of blending going on in our house! And juicing. How beautiful is this juice above?! Who knew kale, cucumber, celery, carrot, beetroot, mint and ginger could be so GORGEOUS? I suspect many of us did!

Green smoothies have to be THE greatest drinkable snack in my opinion. It’s quick, versatile, fabulously nutritious, and gives you a nourishing little energy boost. I have been dining out on this spicy green smoothie this week – give it a go!

Spicy Green Smoothie
Handful of kale/spinach/greens
1/2 apple or orange
1/4 cup frozen berries
1/4 banana
1/4 – 1/2 tsp freshly grated ginger
1/2 cup coconut water or filtered water
Blend and love! This is not the greenest of green smoothies due to the different coloured ingredients, but she’s just delightful!

Next up is a ripper of a convertible chocolate milkshake, without the dairy and packed with goodness! Hooray! Leftovers? (not likely) Convert it to a choc-mint mousse, oh yes! This thick shake is packed with protein and good fat, which is exactly what you should be looking for in a sustaining snack. The protein will stave off the sugar cravings and balance your blood sugar, and the healthy fats will fill your tummy and keep you satisfied.

Raw Chocolate Good Shake
1 large frozen banana (the frozen part is important to get the right taste and texture at the end
1/4 cup cashews – soaked for at least 2 hours, preferably 4 hours (or other nut of your choice – macadamias would be fab)
1 avocado
2 tbs raw cacao
2 tbs agave or maple syrup
1 1/4 cups nut milk, or water
A pinch of sea salt
A few ice cubes

Blend, thin out