snacks

Superfood Energy Balls

These superfood energy balls are loaded with all the goodness. From heart-healthy oats, natural almond butter and medjool dates as a base, to loading in any of your other superfood hero’s. Chia, pumpkin seeds,and  hemp hearts are my usual go to’s when looking for a big nutritious punch. To sweeten up this snack, add in some antioxidant berries (in this recipe I used a great cherry, cranberry, blueberry mix) or if you want to indulge, add in some dark chocolate chips.

These balls come together in a quick 10 minutes or so and you can easily adapt to your liking. I’ll share my other go to recipe soon!

These are a great snack on the go and make for the perfect pre or post workout snack, plus they will leave you feeling guilt-free if you’re just looking for something to satisfy your sweet tooth.

Superfood Energy Balls (yields ~12)

  • 1 cup old fashioned oats
  • 3/4 cup almond butter (or your choice of nut butter)
  • 1/4 cup ground flax seed
  • 2 tbsp chia
  • 2 tbsp raw pumpkin seeds
  • 2 tbsp favorite dried fruit
  • 3 medjool dates, pitted
  • 2 tbsp maple syrup (honey or brown rice syrup works well too)
  • 1/2 tsp cinnamon

FullSizeRender (39)

  1. Combine dates, almond butter, dried berries and maple syrup in food processor and pulse until dates are fully chopped and everything is combined
  2. In a bowl mix together oats, flax seed, chia, pumpkin seeds, and cinnamonFullSizeRender (41)
  3. Add date and almond butter mixture and stir until fully combined. If the mixture is not quite sticky enough for you (this can vary depending on the nut butter you use) just add a bit more maple syrup or nut butter into the mixture
  4. Roll into 1 inch balls. Place balls into an airtight container and store in the fridge or freezer for snacking throughout the weekFullSizeRender (40)

Snack on! xx

The Art of Charcuterie

As many of you may have noticed, I am not the biggest meat lover out there. Which is kind of ironic, considering our whole beef jerky venture (find out more here). I’m not labeled vegan or vegetarian, but meat just isn’t my thing, it never has been. I rarely crave it, I don’t really care to handle it and there are always other options that I prefer. However, when it comes to certain combinations and dishes, I will not turn away. Especially if it’s of high quality and beautifully displayed. 🙂

Admittedly, I don’t have a knack with pulling together a beautiful platter full of meats. I do an okay job, but I definitely overthink it. Give me cheese, antipasto, nuts, fruit, and I can pull off a killer board!  But mainly meats  – I just don’t have the jazz and often hand this one over when I can.

With that being said, my wonderful friend Cyrus Cooper has the magic touch and easily throws together the best of the best in minutes. So I easily had him throw together his dish on how to get that beautiful looking spread. Prepared to be inspired. Here’s his dish:

Charcuterie

Charcuterie….

Its not just cured, smoked or dried meat. Its art.

It takes time, patience and love to prepare correctly. It must be handled well, sliced to the correct thickness and enjoyed with the best and most simple ingredients.

In this case we used proscuitto, salami, soppressata, bresaola and a side of beef jerky. When preparing this dish its of utmost importance that you have a nice thick wooded board to place the ingredients on, a large cutting board will do.

First, lay out all your meats, cheeses, spreads, nuts, olives etc on the counter. Ensure you board is clean. And then.. the secret… Don’t over think it. Let your hands guide you and the creativity will ooooze.

Work in a vertical method and try to mix the levels of flavours so there is a balance. For example put the olives closer to the spicier meats and be sure to have a sharp cheese, a soft cheese. Mix in variety but don’t overdo it.

Remember, if you make a mistake, don’t worry, only you will know. Have fun and pick one or two simple garnishes to place on top. This time around we used fresh aromatic herbs from the garden which added a sweet pop of colour.

The key is transport yourself to Italy and let your hands do the work.

Charcuterie

Buon Appetito! xx