2 cups soft dates, pitted, or chopped dried fruit of choice
2 tablespoons nut butter of choice
2 teaspoons fresh grated (peeled) ginger
¼ teaspoon sea salt
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut or raw cacao powder (optional)
Directions
In a large food processor, process the walnuts until crumbly. Add in the dates, nut butter, vanilla, and sea salt and process again until a sticky, uniform batter is formed.
Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life.
For a gourmet-looking truffle, you could also roll them in shredded coconut or raw cacao powder!
1 inch fresh ginger, peeled and thinly sliced (or galangal, if you can find it)
Juice of 2 limes
2 handfuls of fresh cilantro
1 tablespoon coconut sugar
4 red peppers/chilies
Directions
Simply cube the eggplant into small bite size pieces. Then slice the cherry tomatoes and mushrooms into half size pieces.
On high heat bring the veggie broth to a boil. Once it’s boiling, lower down to a simmer and add in the coconut milk, eggplant, chilies and ginger slices.
Take a cup or a butcher’s block and smash down the lemongrass stock – this helps to release the flavors. Now cut the lemongrass into inch pieces and add it to the broth as well.
Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and pinch of salt, and let this simmer for about 10 minutes.
Once the veggies have fully cooked, stir in the cilantro and enjoy!
In a bowl or Mason jar, mix together chia seeds, coconut milk, juice and vanilla.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up" for 1-2 hours.
Place strawberries and raspberries in a food processor and blend until smooth.
Pour berry mixture at the bottom of your serving bowls or bowl.
Place the chia seed pudding in an even layer on top of the berry blend.
When ready to serve, top the pudding with blueberries and enjoy!
