Fat Balls

FullSizeRender.jpg

We know, we know the name is hilarious. But trust us, these are amazing. The original recipe came from one of our favorite healthy living/eating IG afficianados, Lee From America. She shares and talks about her fat balls a lot and they looked amazing. They also seemed like a great substitute for evening sweets because let's face it, sugar cravings post-dinner are the WORST. 

We made a few adjustments from the original recipe but the recipe is so amazing few things need to be changed. We added more cacao, some vanilla extract, an extra date and a touch more almond milk. We also added a few tips that make this sticky and nutty dough a little more manageable. 

We wre also a little fat ball crazy and used the leftover bits in our collagen matcha smoothie (coming soon to the blog). And as recommended, we tried a fat ball with a dollop of coconut yogurt and it was delightful. 

 

With love, 

Tov, George and Hendrix  

 

Fat Balls

1 cup shredded coconut  + more for rolling 

1/2 cup chopped cashews

1/2 cup chopped almonds  

1/4 cup hemp seeds 

1/4 cup sunflower seeds

3 TBS cacao nibs

2-4 dates (we used 3)  

1/4 cup coconut butter  

1/2 cup unrefined coconut oil  

1/3 + 2 tablespoons almond milk

1 tsp cinnamon 

2 tsp vanilla extract

Parchment paper  

1. Add all ingredients to blender or food processor and mix until wet dough forms. Scrape down sides and stir as needed to ensure all ingredients are incorporated. Pulse or blend for approximately 3-6 minutes depending upon appliance used and consistency desired. Note: we like a few small pieces of the nuts and cacao so ours wasn't completely smooth. 

2. Place a piece of parchment on plate and scoop out dough with a cookie scooper. Form into balls and place on parchment. Note: if the dough is too sticky, place coconut shreds in your hand before rolling or on parchment to absorb [some of the] wetness and stickiness. 

3. Place balls in the freezer for approximately 10 minutes to allow balls to solidify, or place in fridge for 30 minutes if you plan on eating or sharing immediately. Note: If you plan on eating these throughout the week, store in an airtight container in the fridge or freeze in an airtight container and defrost individually. 

Makes 9, 2.5-ounce balls.  

 

 

Pea Pesto

FullSizeRender.jpg

US:

Every Monday we make something at the house. Before our sugar strike (more on that later), the day was spent baking something sweet.  Fifteen days in and we are replacing our favorite sweets with end of summer recipes that we love; trying our best to use up the last of the garden goodies and get creative with some grains, seeds and legumes we've neglected. It was a hectic weekend for us and I have a penchant for quick and healthful dinner following a hectic day or weekend.

We are suckers for pasta around here and eat some variation at least once per week, so we usually whip up a batch of tomato sauce with tomatoes from the garden. We wanted and needed a break from our weekly red sauce, so we are trading our traditional red sauce for a pea pesto without nuts.

Normally, we love some sort of nut in our pesto but skipping then means we can avoid another trip to the grocery store and use what we have in the fridge and pantry. The addition of peas and parsley makes for a bright and vibrant pesto. Save the leftovers for a fun addition to avocado toast, roasted potatoes or pesto scrambled eggs-- all of which are Carter approved.

With love,

Toviah, George and Hendrix

P.S.

We are pairing our pesto with rigatoni, oven roasted tomatoes, shrimp and peas. 

Pea Pesto

4 oz. basil leaves

1/4-1/2 cup olive oil

1/2 cup fresh or frozen peas 

1/2 cup shredded or grated Parmesan 

1/2 lemon, juiced

2 TBS parsley

1 TBS water 

Salt, to taste

Pepper, to taste 

Add basil, please, cheese, lemon, parsley, water and 1/4 cup olive oil to blender. Blend until incorporated, push down sides of blender and drizzle in remaining olive oil until smooth. Add salt and pepper, to taste.

Notes:

After adding 1/4 cup of olive oil, it's best to drizzle in remaining olive oil. Depending upon consistency and desired taste, add a full 1/2 cup or slightly less.

Blend less or more depending upon consistency preference. A more rustic texture is great for veggies or meat. 

Source: http://www.ten6twelve.com