Raw Cocoa Bliss Balls

No soup today because... ITS CHRISTMAS EVE! Today I made some raw cocoa goodies to give to my extended family tonight at our big Christmas Eve dinner. I'm always excited to show off how tasty just pure wholesome ingredients can be without any processed sugar. I also hate giving people treats that I know will only put them on a blood sugar roller coaster ride. These on the other hand are sweet mainly because their base is dates and they are full of antioxidants (raw cocoa powder), quality fats (walnuts, almonds) and an all round "health bite" disguised as a dessert. Tricky huh? I found the recipe in one of my new favorite cookbooks called The Kind Diet by Alicia Silverstone.

Here are the ingredients:
(Makes 10 - 12 Balls)
• 1/2 cup walnuts
• 1/2 cup pitted dates
• Scant 1/2 cup raw carob powder
• Scant 1/2 cup maple syrup
• 1/2 cup almond butter
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup whole almonds
• 2 cups shredded coconut (sweetener or unsweetened)

This is all you need to do!...1. Place the walnuts in a food processor & process until coarsely ground. Add the dates & pulse until well combined with the nuts.

2. Add the carob powder, syrup, almond butter, vanilla extract & salt. Process until mixture is thick & smooth.

3. Add the almonds, pulse a few times until combined, but you want them to remain in crunchy chunks so do not over process.

4. Form into golf-size balls with your hands. Roll the balls in coconut, icing sugar or whatever you desire.

I wrapped mine up in  pretty little packages and can't wait to share them with my family tonight. No one is going to believe me when I tell them that they are a healthy treat: )

Perfect Weather for some Chili Eh?

Even though the weather here in CO doesn't seem as cold as Seattle's when I left last week, I can't help but crave some warm, comforting chili. I found this simple recipe on one of my favorite blogs: Oh She Glows. Although she serves hers in pumpkins which is adorable, I made this in less than 20 minutes without the pumpkin and it is simply delicious. I doubled the recipe so that it will last me throughout the week and keep me nice and warm!


Here's my hearty recipe of the week:


Butternut squash black bean chili with kale...

Ingredients

2 tablespoons olive oil

2 1/2 cups chopped onions

3 garlic cloves, chopped

2 1/2 cups 1/2-inch pieces peeled butternut squash

2 tablespoons chili powder

2 teaspoons ground cumin

3 15-ounce cans black beans, rinsed, drained

2 1/2 cups vegetable broth

1 14 1/2-ounce can diced tomatoes in juice

1 bunch of kale (leaves torn off of stem into bite size pieces)

Instructions:

1. Heat oil in heavy large pot over medium-high heat. 
2. Add onions and garlic; sauté until tender and golden, about 9 minutes. 
3. Add squash; stir 2 minutes. Stir in chili powder and cumin. 
4. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. 
5. Stir in kale; simmer until kale is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

The butternut squash is providing you with an excellent source of Vitamin A, the beans give you some great fiber and the kale is like eating nature's multivitamin. Enjoy!!

Curried Carrot and Cauliflower Soup

I'm finally home for Christmas break and ready to get into a good routine of cooking that is sustainable throughout the upcoming quarter ahead.  Here's my proposal: 

Friday: Soup

Sunday: Hearty grain dish

Between the two big dishes I'll have at least a go to meal to turn to everyday and I can prepare short and sweet meals throughout the week as I juggle my classes.

In accordance with my proposal I made a soup tonight from the Whole Life Nutrition Kitchen Blog.  It turned out so well and was incredibly simple. The picture above basically captures all the ingredients needed.

INGREDIENTS:

2 to 3 tablespoons extra virgin olive oil or coconut oil

2 small onions (or 1 large one), chopped

1 to 2-inch piece fresh ginger, peeled and coarsely chopped

4 to 5 cloves garlic, peeled and coarsely chopped

2 to 3 teaspoons curry powder

1 teaspoon ground cumin

1 pound carrots, peeled and chopped

1 medium head cauliflower, chopped

6 cups water

sea salt, to taste

coconut milk

DIRECTIONS

1. Heat oil in a 6-quart pot over medium heat. Add onions and a dash of salt and cook until the onions are soft and starting to change color. Then add the ginger, garlic, and spices and saute a minute more
2. Then add the carrots, cauliflower, and water. Simmer, covered, for about 25 minutes. Then puree in batches in a blender until smooth. Add salt to taste. Serve each bowl with a swirl of coconut milk.
3. Enjoy!

I can't believe that this time last year I was madly taking biochemistry, dreaming about possibly attending Bastyr. Now that I've completed my first quarter at Bastry, there is so much I want to share but so much I have yet to learn about nutrition. Its exciting and overwhelming all at the same time. I'm hopeful that blogging the information will be helpful not only to reader but to me as I sort through the information and make it palatable to anyone who happens upon it. Nourishing the body with whole foods shouldn't be complicated and I'm determined to show everyone how it can be done: )