Spirulina Balls

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There are loads of recipes out there for spirulina balls but I usually find that they don’t taste great or they’re loaded with excess sweetener to try and mask the taste of the spirulina. I’ve tried to come up with something to sort out both of these problems and these genuinely are delicious. Spirulina is a great source of protein and amino acids as well as being great for your immune system, which is especially important this time of year. These are a great way to incorporate it into your diet while treating yourself at the same time… yes they’re so good they taste like a treat!

Makes 5

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Ingredients:

1 Cup of Cashews

2 Tablespoons of Coconut Oil, Melted

1 Tablespoon of Almond Butter

Pinch of Coarse Salt

1 Tablespoon of Spirulina

Desiccated Coconut for Coating

 

Roast the cashews at 220′C for about 3 minutes until golden brown. Add them to the food processor and blend until you have a coarse flour, then add in the spirulina and salt and pulse to combine.

Add in the melted coconut oil and almond butter and blitz until combined. Use your hands to squeeze and roll the mixture tightly into balls.

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Scatter some desiccated coconut out on a flat surface and roll the balls in it to coat.

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Serve and enjoy!

This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Pistachio Truffles

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These are my favourite of all my recipes for chocolates. They look so pretty and delicate and they taste incredible. They’d make a gorgeous after dinner treat at a dinner party, not that you need an excuse to eat them- they could be yours in just a few minutes!

Makes 5

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Ingredients:

1 Cup of Pistachios, Unshelled

1 Tablespoon of Agave/Honey

1 & 1/2 Tablespoons of Coconut Oil, Melted

75g of Dark Chocolate

Pinch of Coarse Salt

 

Add the pistachios to a pan on medium high heat and toast them for about 3 minutes, tossing them half way through.

Add the toasted pistachios to your food processor and blitz on high until you have a bright green chunky powder.

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Drizzle in the coconut oil and agave/honey and a pinch of salt and blitz on high for a full 90 seconds. Even if you think it’s done before this just keep going for the full time as this will help release all the oils from the pistachios and make it easier to form into balls.

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When you’re done, melt your chocolate. Squeeze and roll the mixture into little balls, if it feels too bitty just squeeze it tightly together before rolling into a ball.

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Dip each one into the chocolate, shaking any excess off and let them set on a plate/board covered in parchment paper. I sprinkled each of mine with some more crushed pistachios before popping them in the fridge to set.

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Once the chocolate has hardened, serve and enjoy!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Zingy Raw Courgette Salad

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Even though it’s cold and wintery outside, we still need a bit of freshness and zing amongst all those warming soups and roasts this time of year. This salad is so refreshing and punchy and really nice and light despite all it’s flavour. It’s a beautiful way to dress up any dish!

Serves 5

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Ingredients:

3 Courgettes

1 Avocado

Handful of Pumpkin Seeds

1 Portion of my Paleo Pesto (don’t add the pine nuts, keep them aside for the end)!

 

Spiralize your courgettes and add them to a large bowl.

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Slice the avocado into chunks and add it in on top.

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Prepare the pesto, minus the pine nuts, in your food processor and then pour it over the courgettes, tossing everything together.

Add the pine nuts and the pumpkin seeds to a pan on medium heat and let them toast away for a few minutes until they’re plump and browned. Then sprinkle them in on top of everything and serve!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

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