This is a delicious no-guilt treat you can indulge in when sugar cravings strike. There is no added sugar or other sweeteners – just nutritious real food! I love, Love, LOVE these! They do take a little bit of time to make, but trust me – it is SO worth it. My husband thinks they look festive, so I decided I will be making these to share at Christmas time! 🙂 Multiply the recipe to make more for parties or just to store some extra in the freezer!
3/4 cup raw pitted Medjool dates
1/3 cup coconut oil
1/4 cup raw sunflower seeds
1/4 cup hemp hearts
1/4 cup cacao powder
1/4 cup gojiberries
1/4 cup unsweetened shredded coconut
1 tbsp chia seeds
1 tsp cinnamon
approx 1/2 cup additional unsweetened shredded coconut for coating
Soak dates and goji berries in warm water for 10-15 minutes to soften. Add all ingredients into food processor and process until dates are all chopped and mixture is even.
Transfer mixture to bowl, then pour the additional 1/2 cup of coconut onto a plate. Scoop out spoonfuls of the mixture and roll into about 1″ diameter ball and roll in coconut to coat. Add more coconut to plate for rolling as needed. Chill in the refrigerator for a few hours before serving.
Makes about 16 date balls.
This is a wonderful veggie dish for a cool fall night. The colors of the veggies remind me of fall, and the squash gives the dish a bit more substance. Makes great leftovers too!
1 med butternut squash
1 tbsp olive oil
1 tbsp coconut oil
2 garlic cloves, minced
1/2 white onion, diced
1 cup broccoli florets
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red cabbage, sliced
1 asian eggplant, cut in half and sliced
8 oz white mushrooms, quartered
2 tbsp coconut aminos
1/2 tsp coriander
fresh ground pepper
pinch of sea salt
Pre-heat oven to 375. Cut butternut squash in half and scoop out seeds. Place face up in pan and coat flesh with olive oil. Bake for 50-60 minutes, until flesh is tender and easily pierced by a fork. Let squash cool as you prepare remaining veggies.
In a large skillet heat coconut oil on medium. Add minced garlic and onions and cook for a few minutes while you are dicing the peppers. Add broccoli florets and bell peppers and stir. Slice up cabbage and add to pan and stir. Cut up asian eggplant and add to pan and stir, then dice mushrooms and add to pan, stir again. Next add coconut animos, coriander, salt and pepper and stir well to distribute seasoning.
The butternut squash should now be cool enough to handle. Make cuts into the flesh lengthwise about 1/2″ apart, but do not cut all the way through. Use a spoon to scoop out the flesh and add it to the skillet with the other veggies. Once you have scooped out all of the flesh stir the veggies and the cook for a few more minutes.
Makes 2-3 servings.
Part of our learning at IIN is to try out the different dietary theories we are learning about. As we were learning about Eating Raw I joined a group of students who decided to declare Wednesday as Raw Day, so every Wednesday we commit to eating only raw foods. After tiring of a day of salads the first week I decided to try to make the veggie pasta that others were talking about. I made this the night before and brought it to work for lunch the next day. It has a very light flavor and is good alone as a light meal or snack, or makes a great side dish for a picnic! This recipe is for a single serving, or would serve 2-3 as a side dish. If you would like to share this with a larger group just multiply the amounts to get the desired servings.
1 med zucchini
1 radish, cut in half and sliced thin
1 green onion, cut in 1/4″ slices
1/2 cup grape tomatoes, cut in half
2-3 basil leaves, cut in thin strips
1 tbsp olive oil
Pinch of sea salt
Using a julienne peeler shred the zucchini into strips. (I have been told a spiralizer works well for this too.) Drizzle olive oil over noodles and work oil in with your fingers to help soften the noodles a bit. Toss noodles with veggies and basil. This can be served immediately or stored overnight.
**Tip: Experiment with sprinkling in different herbs and spices for different flavors!
Dr. T. Colin Campbell and Dr. Caldwell Esselstyn have focused their research in the area of nutrition and have come to the conclusion that humans are not meant consume meat. Campbell (author of “The China Study”) worked with leading scientists in China to compile health and diet data across 65 locations in China and finds that as some areas transitioned to a Western diet incidences of heart disease and cancer rose drastically. This film also follows patients with chronic diseases and shows how their health improves as they adopt a plant based diet.