carrot and sunflower seeds coconut balls for your sweet tooth


Dinner and dessert at my friend Sharon’s house led to my discovery of the Living Candida Free cookbook by Ricki Heller, PhD, RHN…. and thus to this, my first attempt making my own modified version of her Carrot Balls recipe. Yum! My guests and I devoured these fast, and I think even my hardcore chocolate loving, non-vegan, non-gluten free, unabashedly desert centered sister would like these. A lot.

ingredients:

  • 3/4t fresh ginger root, finely chopped
  • 1 c raw unsalted sunflower seeds
  • 1 1/2 t cinnamon
  • 1/8 t cardamon
  • 2 t ground flaxseeds
  • 2 T coconut for balls, plus additional 6-8 T coconut for rolling balls in.
  • 1 T plus 1t lemon zest
  • 2 t lemon juice
  • 2 t blackstrap molasses. Or 1 t blackstrap molasses plus 1 t maple syrup
  • 1-2 t water, as necessary or┬áskip the water and increase the lemon juice
  • 6-7 T fresh finely grated carrot

instructions:

Using a food processor, finely chop fresh ginger root, then add sunflower seeds, spices, ground flaxseeds, and coconut. Process until medium fine. Then add finely grated lemon zest, lemon juice, and molasses until it just comes together as dough– it will be rather heavy. Add carrot and pulse to mix evenly. Don’t be frightened by its dense texture! Form into small balls, then roll each ball in a small bowl of the additional coconut to coat well. Refrigerate in an airtight tupperware type container until firm and chilled. Makes 18-20 balls, with 2-4 balls being a perfect dessert serving.

I made these using 1t molasses plus 1t maple syrup, and thought they were just a little too sweet when I tasted the dough after the second step, so I threw the 2 lemonquats I happened to have on hand into the food processor too! Next time I’ll try using just molasses and more lemon juice but no water to make them with a bit more zing. My guests and I all thought these were a great dessert. I think they’d be wonderful too for a light breakfast snack if I need a little energy before going to an early morning yoga class.

tempeh with sunflower seed milk


ingredients:
1 pkg tempeh
1 large yellow squash, chopped
1 red pepper, chopped
1 orange pepper chopped
1 large clove garlic, minced
1/4 cup sunflower seed butter
dry roasted sunflower seeds
salt and lemon pepper to taste

instructions:
Saute chopped tempeh until browned, adding garlic so it can be sauted a little too. While tempeh is browning, place 1/4 cup sunflower seed butter into blender, add scant 1/2 cup water, then blend thoroughly to make a thick milk. When tempeh is done, remove to serving bowl, then put chopped squash and peppers into the pan with 1/3 of the sunflower seed milk, cover and steam for 3-4 minutes. Don’t overcook, veggies should be bright and still have some texture. Add back tempeh and remainder of sunflower seed milk, stir well to mix all. Remove from heat. Serve topped with roasted sunflower seeds.