GOOD HELLO FRIENDS! Can you believe that Santa will be here in just 35 sleeps? #whaaaat It has been on like Donkey Kong in my world, the hospitality industry has kicked it up a gear with nonstop events and partying, as well as a bunch of fun gigs for me too.
My journey to good health post grueling conversation with the doctor 3 months ago has been a time of restoration and healing and returning to the things I love with a stronger, braver and happier heart.
There really is something about speaking your truth that kicks fear in the butt, because all my days are now filled with sunshine and rainbows.
It’s crazy to find that not consuming gluten, dairy, sugar, alcohol & caffeine has been the key to my success. My new found relationship with food has reignited my love of cooking, I am back in the kitchen creating and crafting delicious, wholesome and healthy foods.
I’m finding delight in even the simplest dishes. Discovering foods that make my body happy has been rewarding, especially finding stand out sweet treats (thanks NQN) when I just can’t fight those sugar cravings. Enter Raw Vegan Strawberry Bliss Balls.
These bliss balls taste just like dessert, are a great snack idea to give you a boost of energy, are super simple to prepare and just require a quick whiz in the food processor and bonus…. they are a healthier alternative.
So tell me Dear Reader, what’s your go to healthy snack?
Preparation time: 15 minutes
Cooking time: 0 minutes
• 1 cup fresh strawberries
• 2 cups slivered almonds
• 2 cups moist shredded coconut plus 1 extra cup to roll the balls in
• 1/2 cup dried goji berries
• 1/2 roasted beetroot (optional, for the pink colour)
• 6 medjool dates, seeds removed
• 3-4 tablespoons rice malt syrup
Step 1 – Add the strawberries, almonds, 2 cups of the coconut, goji berries, beetroot (if using), dates and rice malt syrup to a food processor until it becomes smooth and rollable.
Step 2 – Line a plate with the extra coconut and have a tray set aside for the balls. It makes the job a little easier if your hands are slightly damp but not wet. Use a teaspoon to get a 50cent sized ball and then roll in the coconut. Refrigerate for a few hours. Store in the fridge.
Note: if your mix is too runny, add some more ground almonds to the mixture. If you just use strawberries, the mixture turns a grey colour, which is fine but not a really appetising colour. Adding the beetroot gives it that bright pink shade. These balls will last in your freezer for 2 weeks and are equally delicious if stored in the fridge, once set.