Raw, orange infused chocolaty energy balls

If I would need to choose just one snack/dessert to eat for the rest of my life it would be these choco balls! My dear friend Eva Kiviluoma had prepared these as a snack for us a few years ago to eat during our little road trip to her summer house in Finland. When she opened the snack box the car was filled with delicious smell of orange and cacao. After the first bite my taste buds were totally in love!

I’m now sharing the original recipe by Eva here in my blog so that you too can enjoy these healthy, nutritious, and yummy little balls whenever you feel like you need some extra energy. They are super easy to make and you can easily vary the recipe depending on what you have in your cupboards.

I’m a big fan of using 100% pure food grade essential oils in food because they intensify the flavors and take my cookings into a whole new culinary level. They are also super handy on those times when you would really need a certain herb or fruit mentioned in the recipe but forgot to buy it. I often replace lemon or orange peel with the essential oil or add a little bit of lime essential oil to woks, a drop of cardamom to hot cacao, clove essential oil to ginger bread cookies and so forth. In these choco balls I used orange Vitality essential oil from Young Living to give these balls an intense orange flavour. If using essential oils in cooking is new to you you’re welcome to contact me for any questions you might have. The most important thing to know is that the essential oil you’re using is 100% pure and classified as food supplement. Young Living is the only essential oil company that has a whole essential oil food supplement line with oils you can ingest. Just drop me a message if you would like ti know more or read how I use the oils in my daily life.

How it looks like in my spice cupboard 🙂

But now, the recipe!

INGREDIENTS:

  • 400g of dates 
  • 5 tbls coconut oil
  • 5 tsp raw cacao
  • 0,75 dl oat flakes
  • 1 tsp sea salt or himalayan salt
  • 8-10 drops of orange vitality essential oil (or the peel of one big orange)
  • Grated coconut to decorate

HOW TO PREPARE:

  1. Melt the coconut oil if not liquid already.
  2. If using dried dates, soak them for about one hour
  3. Put all the ingredients into a bowl and mix together with a spoon. Then, with a stick blender, smash and mix the ingredients to create a smooth paste. 
  4. With the help of a tablespoon take small amounts of paste and roll into balls. 
  5. Roll the balls in grated coconut.
  6. Store in an airtight container in the fridge for up to one week.

Checkout also my cardamom infused power balls with sesame seeds recipe.

Cardamom essential oil gave a nice twist to these power balls with sesame seeds. If you don’t have cardamom essential oil you can always replace it with dried cardamom. More about it in the recipe.

Fainè – Chickpea flatbread

This is for all the chickpea lovers out there!

It was love from the first bite ❤

This protein and fibre rich chickpea flatbread is so ridiculously easy to make that even if you’re not exactly a wizard in the kitchen you will succeed in this one for sure. It’s fast, easy, and nutritious vegan friendly flatbread that happens to also be 100% gluten free. With different toppings you can turned it into a quick & filling lunch or if you’re craving for something sweet do as my mother-in-law does: spread Nutella on top 😀 The only limit is your imagination and your taste bud’s preferences.

What I love especially now in the springtime, is to put fresh & raw veggies on top (radishes and chives are in season here in Switzerland at the moment). I usually spread lemon flavoured (all you need is a drop of 100% pure food grade lemon essential oil) cream cheese but today I decided to experiment with a creme fraische sauce and it turned out to be delicious! If you don’t have any lemon essential oil you can use a lemon flavour from the supermarket or freshly grated lemon zest.

This recipe is for a baking tray with a diameter of 31 cm (I used one that is 28 cm and that worked perfectly as well). When you pour the liquid dough on the baking tray the thickness of it should be between 5mm-10mm.

Without further talks, here is the recipe that was given to me about ten years ago by an acquaintance during my vacation in Italy.

INGREDIENTS:

  • 200g chickpea flour
  • 550g water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt

HOW TO PREPARE:

  1. Heat the oven to 260 degrees (or whatever is the maximum temperature of your oven).
  2. Mix the chickpea flour, water, and salt in a bowl to create a smooth liquid without any lumps of flour. 
  3. Add one tablespoon of extra virgin olive oil into the mixture.
  4. Grease a baking tray (I recommend using a non-stick baking tray. Otherwise place oven paper on top of the baking tray and pour the oil on the top of the oven paper.) with 4-5 tablespoons of oil. Then, pour the chickpea mixture in it.
  5. Place the baking tray in the oven for about 40-45 minutes or until the surface of the chickpea flatbread turns into a golden brown colour. The chickpea flatbread needs to be well cooked from inside as well.
  6. Use the grill set up of your oven for the last 5-10 minutes to create a more crusty and toasted surface but be careful to not burn the flatbread!
  7. Once ready, remove the flatbread from the oven and sprinkle some salt and black pepper on top. Let it cool down for about 5-10 minutes.
  8. Add your toppings or eat it ‘au naturel’; It’s delicious either way!
Creme fraische spread, radishes, and chives topping.

CARDAMOM INFUSED POWER BALLS WITH SESAME SEEDS

Are you struggling to include more healthy snacks and desserts into your diet? Well, here’s one recipe that is super easy, fast, and delicious but at the same time satisfies even the most stubborn sweet cravings in a healthy and nutritious way.

Nothing makes me happier on a busy day than a bunch of delicious power balls in the fridge waiting to be eaten for dessert or as an energizing snack. I’m not so picky about what ingredients to use because with power balls only the sky is the limit! These can be varied in thousands of different ways depending on your own taste buds and current desires & needs.

I usually make a double portion of these yummy balls so that I can enjoy them for several days. Keep them in a sealed container in the fridge for up to a week (some say you can store these even for two weeks but mine just simply don’t last for so long.)

I always use dried dates, raw cocoa powder, and virgin coconut oil as a base and then add whatever other suitable ingredients I have at home. The only “negative” side to this recipe is that you need to think a bit in advance so that you have time to soak the dried dates and cashew nuts. They are just a lot easier to digest when they’ve been soaked overnight or at least for 4 hours. Also, your blender or food processor will have an easier time processing the ingredients into a smooth dough. So, let’s get to it!

INGREDIENTS:

  • 300g Dried dates, soaked overnight or at least 4 hours (you can also use fresh dates and those you don’t have to soak)
  • 150g Cashew nuts, soaked overnight or at least 4 hours
  • 4-5 tbs virgin coconut oil
  • 4-5 tbs raw cacao powder
  • 1 tsp sea salt
  • 1 drop cardamom essential oil OR 1 generous tsp cardamom powder
  • Toasted sesame seeds

HOW TO PREPARE:

  1. Toast the sesame seeds in a skillet on medium heat until they become golden brown. Be careful not to burn them! When you feel a nutty smell coming from the skillet and the seeds have changed color they are ready.
  2. Remove them from the skillet immediately and pour them on a plate.
  3. Drain the soaked dates and cashew nuts and place them in a blender or food processor.
  4. Add coconut oil, raw cacao, salt, and cardamom essential oil or powder into the blender or food processor.Blend until all the ingredients have mixed well and formed a smooth dough. If there are few bigger pieces of dates and/or cashew nuts that’s totally ok.
  5. Wet your hands with cold water, take a small amount of the dough and roll it between your hands into a ball.
  6. Roll the ball in toasted sesame seeds.
  7. Repeat until you have used all the dough.
  8. Place the balls in a sealed container in the fridge and eat whenever you need a little energy boost snack or a healthy and yummy dessert.

NOTES:

You can be really creative with this recipe and modify it to better suit your taste buds. If you like a more chocolate flavor you can add a bit more cacao powder. You can replace the cashew nuts with almonds. If your dough is too soft you can add about one decilitre of oat flakes into the dough or if it’s too thick then just add a bit more virgin coconut oil. You really can’t go wrong with these ones because the ingredients can be adjusted very easily and you can always taste the dough and make changes before rolling into bite-sized balls.

Few words about using essential oils in food: Essential oils are a great way to spice up food and add intense flavours to your favourite meals. However, not all essential oils can be used internally so you need to make sure that the essential oil you are using is a certified food grade, 100% pure essential oil. When cooking, I use only the Vitality / plus oil collection from Young Living because those are actually classified as food supplements and therefore contain no harmful ingredients. If you need more help and information on choosing the right oils for cooking I would be more than happy to help. Just send me a message and I’ll get back to you.

CREAMY GOLDEN MILK

Now that we have entered autumn this spicy, warming, and creamy drink is back in my evening routine.


There are rumours that golden milk can boost your immune system but I’ve found this to be very helpful for digestion as well.
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When I’m not home at dinner time, golden milk often serves as an easily digestible and soothing dinner. I’m very sensitive to mealtime changes and would rather eat every day at the same time but it’s not always possible.
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When I have to skip dinner a big cup of golden milk is satisfying enough to keep the hunger away until morning comes and I love to enjoy it also after a proper dinner to help with the digestion.
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You can find so many different versions of golden milk on the internet but here’s how I like to make it:

  • 3 dl of oat milk (or a milk of your choice)
  • 1 generous teaspoon of turmeric powder
  • 1/4 tsp cinnamon powder
  • A pinch of black pepper
  • A pinch of saffron
  • 1 1/2 tsp of cashew butter
  • 1 tsp of honey
  • one drop of food-grade cardamom essential oil (or 1/2 tsp cardamom powder.)

Pour the milk of your choice in a small saucepan and add the turmeric and cinnamon powders (and cardamom powder if using that instead of the essential oil). Let simmer for about 10 minutes. Put the cashew butter, honey, and one drop of cardamom essential oil in a blender and pour in the hot golden milk. Blend for about 15 seconds or until all the ingredients are mixed well.
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Enjoy this creamy golden milk as a calming & nurturing evening drink.

PASTA IN A CREAMY CHICKPEA SAUCE

Summer is slowly turning into autumn. Days are clearly getting shorter, the summer heat is turning into autumn crispiness, and the body is starting to crave heavier and warmer foods. When the outside temperatures drop I feel like changing most of the raw foods into cooked ones and adding lots of legumes into my diet.

One of our family’s all-time favorite autumn & winter dish is “pasta e ceci”, pasta and chickpeas. It’s perfect comfort food in a healthy, fast-food style. This recipe is by my southern Italian mother-in-law who used to cook this often during my daughter’s ‘picky eater’ years. This dish was one of the few things she loved and this is still one of our go-to recipes when we need to cook something easy, fast, yet healthy that pleases the taste buds of the whole family.

INGREDIENTS

for 4 servings

Cooked chickpeas 250g

Garlic clove 1

Parsley handful

Small pasta 300g

Water 800ml

Olive oil 2 tbsp

Salt 1tsp

Parmesan cheese

Black pepper

HOW TO PREPARE:

  • Soak the chickpeas overnight and boil them according to the instructions on the package OR use ready made ones.
  • Pour olive oil in the pan, peel the garlic, and fry it for a few minutes. Watch out that the it doesn’t burn.
  • Add the chickpeas into the pan and fry them for a few minutes
  • Add the water and parsley into the pan and bring it to a boil.
  • Mix with a dimmer until the sauce is smooth. 
  • Add the pasta and cook until ready . This may take a little longer than what’s written on the pasta package.
  • Sprinkle grated parmesan cheese OR a pinch of black pepper on top.

Personally, I like this pasta without parmesan cheese. Instead, I put a pinch of black pepper in my own portion and mix it well. Kids on the other hand prefer this pasta with parmesan cheese but it’s not necessary.

Make it gluten free by using gluten free pasta.

Make it vegan by leaving the parmesan cheese out.

BUON APPETITO!