Almond/date/coconut energy balls (aka homemade lara bars!) These are SO GOOD. Totally vegan and all-natural, good for a little pre- or post-workout energy kick, or to satisfy a sweet tooth anytime of day. I kind of combined this recipe and this recipe into this:
1. Rough chop ~10 dates and 1/2 cup of raw unsalted almonds, and toss in food processor. Add ~1/4 cup shredded unsweetened coconut and a pinch of sea salt.
2. Pulse away until you have a crumbly mixture.
3. Add a couple tablespoons of water and process that until the mixture starts to gather itself into a ball. (Go easy on the water cuz you don’t want them to be too gooey. You can always add more water if it is too dry)
4. Scrape into a bowl, cover with plastic wrap and refrigerate to let the mixture firm up a bit. When you are ready, roll into ~1 inch balls.
5. Roll the balls in shredded coconut to keep them from sticking to anything else. Enjoy, or wrap in plastic wrap and keep in the fridge until you are ready to enjoy!
Watermelon in the box today!!!! yippee can’t wait to dig in. and I got my workout hauling that box around, it was hea-vy.
In honor of CSA Thursdays, I give you some delicious shots of the fruit & veg I have received this summer. First up: Sweet and Spicy!
Love sharing lunches at work with people who enjoy healthy fresh food! This is what we all chowed down on today :)
So, I decided to take Michael Pollan’s food rule #39 to heart when baking yesterday:
"Eat all the junk food you want as long as you make it yourself."
Be forewarned, this is not a low-calorie recipe…but it’s made from scratch, and has no suspicious or artificial ingredients! I have had a huge bag of autumn olive berries in my freezer, given to me by a colleague. They are an invasive species from asia that grows wild in the eastern US—the fruit are small, bright red berries that are not only edible but packed with nutrients, notably 17 times the lycopene content of tomatoes—lycopene is a potent antioxidant. Apparently you can make great jams, jellies, pies, and fruit leathers from these berries, so I went with pie for my first attempt. Technically “tart”, actually, and this is sort of an interesting take on a tart—it’s a Bon Appetit recipe that uses brown butter to give the tart a fantastic rich flavor. To make brown butter, you cook butter on the stove top for about 6-8 minutes until it turns a deep, nutty brown. The tart came out really good, although it turns out the berries have a seed in them that is a bit unpleasant. But the flavor held up well, they are tart enough to balance out the sweet & buttery crust & filling.
Brown Butter Fruit Tart
CSA week 3…one mystery item, whats the round thing in the middle??
another gorgeous box of veg from our CSA…my two challenges are the leeks and the radishes, those aren’t usually in my shopping cart. And I have no clue what kind of squash that is, but I’m sure it will be delish. Also, took a lunch break trip from work to the Dutch Country farmers market in Laurel this week - AMAZING! Have been wanting to try a homemade brown mustard and voila, they sell bulk mustard seeds…plus every other food item you can think of. And it’s cheap. To top it off, walked out the door munching on one of my fav comfort foods of all time, homemade Amish hot pretzels. Brushed (ok, soaked) in butter and sprinkled with salt…unreal.
yummy summer dessert of fresh mango and grapes