Raw Sesame Ball Bites

sesame ball bites If you like halava you will love this recipe! I broke my food processor when I made my Chocolate Pistacio  snack balls.  It was a sad day.  But all is well now!   My new one came yesterday and its way better then my old one!   Everything always has a silver lining, lol.

These are naturally sweetened, healthy, and totally raw! And if your balls come out more like logs, its okay, no one is judging…right??  LOL

Sesame Ball Bites:

  • 6 medjool dates, pitted
  • 2 cups almond flour
  • 1/2 cup tahini
  • 1 tbsp maple syrup
  • 1/4 cup coconut oil
  • 1/2 cup chia seeds
  • 1/3 cup sunflower seeds
  • toasted sesame seeds for the outside

Put everything in a food processor except the toasted sesame seeds.  Pulse until everything is nicely mixed and grated up.  Take the “dough” and roll it in your hands into palm sized balls.  Roll in the toasted sesame seeds.  Put them in the freezer for 15 minutes to set, and enjoy!

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Cold Soba Noodles with Healthy Sauteed Asian Vegetables

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Today was an awesome day at the farmer’s market and I got an unexpected find: Bok choy!    I have to admit, I don’t know much about farming, and I’m always excited to see whats fresh and local in these parts of the woods.  I grew up in NJ and I’m pretty good with knowing NJ’s seasonal foods.   Pick your own farms was one of my favorite activities when I lived on the east coast.   So far WA hasn’t really thrown me any curve balls.  Finding organic baby bok choy was like winning the lottery, and it was for one simple reason, this recipe.  It is so good, and simple to make.  Buckwheat soba noodles are completely gluten free (just make sure they are 100% buckwheat as sometimes they are made with wheat as well) so don’t be afraid of the name.   The whole dish comes together in about 10 minutes.

Cold Soba noodles with Healthy Sauteed Asian Vegetables

This makes 1 large serving, but you can easily double it

  • 1 bunch of soba buckwheat noodles (3 indivully wrapped sections come in 1 package)
  • 3 tbls vegetable broth
  • 1 crushed garlic (chop the  garlic ahead of time to release the enzymes, they should sit for at least 5 minutes)
  • 1/4 inch grated ginger
  • 2 baby bok choy bunches, cut the light green stems into 3/4 inch pieces and the leaves into 1/2 inch pieces.  Keep separate
  • 1/2 red pepper cut into 1 inch strips
  • 1/4 cup crimini mushrooms, sliced thin
  • 2 tbls braggs amino acids (you can use low sodium soy sauce but braggs has 13 essential amino acids and it is salty without all the sodium)
  • 1 scallion, chopped small
  • 1/4 tsp sesame oil
  • toasted sesame seeds

 

Bring a large pot of water to a boil, and when ready, cook the buckwheat noodles 4 minutes.  Remove, and run under cold water and set aside.  In a large wok with a cover, bring the vegetable broth to a boil, put in the bok choy stems, and pepper.  Cover and cook 2 minutes.   After 2 minutes, add the stems and the mushrooms and cook another 2 minutes, uncovered.  If you want to mellow out the garlic and ginger you can add these the last minute of cooking.  Now toss the sesame oil, 1 tbls amino acid, and sesame seeds with the cold noodles, and top with the scallions.  The other 1 tbls amino acids is for the veggies.

 

Farmer’s markets are amazing places, if you do not have the money or the room to grow your own food, please go out and support your local organic farmers.  The food is fresher which means its more nutritous, it takes less energy to get to your plate which means less pollution, and you will be helping to keep local businesses running.  Plus, they’re fun.  I got an awesome green juice today made from things I had never thought of  juicing before.  I’ll share that with you guys in a later post, I don’t want to give too much away! LOL  So I’ve said it before, and I’ll say it again, get out there, buy organic, buy local.  You never know what you’re going to find!

 

 

Vegan Nori Wraps

Tonight I had my cousin and her family over for dinner.  I made this quick and beautiful appetizer with the items I had on hand, and the great thing about them is that you can truly add any veggies that will fit inside a nori sheet and it will taste wonderful.  I happened to have some left over homemade hummus, but if making hummus isn’t your thing, by all means use store bought.  You want to find a brand that is low on salt and additives.  However making hummus truly is easy, and once you learn how you won’t ever go back to store bought again.  I’m including the hummus recipe below along with the (mostly) raw nori rolls.

I love my homemade hummus with zucchini slices.

I love my homemade hummus with zucchini slices.

Hummus:

  • 1 cup dried chickpeas, soaked over night and cooked for 2 hours in 2 cups of water.  Keep about 3/4  cup of the cooking liquid.  If using canned chickpeas, look for salt free organic, reserving some of the liquid in the can.
  • 1/4 cup toasted sesame seeds
  • 2 cloves of garlic
  • 1 tbls lemon juice
  • 1/2 tsp salt
  • 1 tsp cumin

I used my vitamix blender to make this, but you can do this in a food processor.  Just place all ingredients and blend until smooth.

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Nori Vegan wraps:

  • 2 nori sheets
  • 4 tbls hummus
  • 2 tbls organic stone ground mustard
  • 2 skinny purple asparagus
  • 1/2  avocado, cut into thin slices
  • about 6 matchstick cut cucumbers slices
  • 1/4 cup of shredded carrot
  • 1/4 cup mung bean sprouts
  • about 6 matchstick cut red pepper slices

Mix the hummus with the mustard and cover the nori sheets from end to end with a thin layer of the mixture.  Place all the veggies in the middle of the nori sheet leaving room on either end.  Roll the nori sheets over the veggies and cut into 1 inch pieces.

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These were a big hit, and there are many ways to make this healthy little snack.  Looking online you can find many different versions.  Get creative and don’t be afraid to play with flavors.  Sometimes I make these with nothing spread out on the sheets but veggies.  They don’t stick together as well, but they are still really good.