 I was in need of a new recipe over the holiday that would brighten the gray skies in Phoenix, and I pretty much hit it on the nail with this recipe. I was making energy truffles on a weekly basis and was getting bored by the repetitive nature of nut balls, so I finally changed my routine in the kitchen. There is no dairy or refined sugar in these "cupcakes" so they are completely guilt free and can be an easy fix for breakfast on a rushed morning or an afternoon snack to carry you through the day without crashing. The layers are extremely versatile; I used lemon and blueberry but you can substitute those flavors for any fruits you have laying around your kitchen. Let's get layering! Blueberry Lemon Layered Cupcakes For the base 2 c Almonds 6 Dates 1/2 c unsweetened Shredded coconut 1 tsp Vanilla extract ¼ cup Coconut Oil 1/4 tsp sea salt For the lemon layer 2 cups soaked raw cashews ½ cup lemon juice ½ tbs arrowroot 6 tbs honey ¼ cup coconut oil 1 tsp vanilla Pinch sea salt For the blueberry layer 2 cups soaked raw cashews scant 1.5 c frozen Blueberries 2 tbs honey ¼ cup coconut oil 1 tsp vanilla Pinch sea salt Soak the cashews in water overnight or for 2 hours minimum. Drain water before continuing with recipe. Make each layer separately in a food processor by adding the listed ingredient into the machine and grinding until smooth. After making the first layer, press into muffin tin with liner and then place in freezer while making next layer. After making the lemon layer, place in freezer and allow to solidify before adding the blueberry layer. Top with pomegranate, shredded coconut, cacao nibs, etc. Enjoy as a frozen snack! 
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 Justin and I spent our Sunday running the high desert of Precott, and although it was cooler than the Phoenix Valley, I was zapped by the sun and in need of all things refreshing post jog. We stopped by Cuppers before heading home to satiate our hunger with quiche and pancakes. If you haven't been there, it's the perfect homely cafe with healthy house made goods. It always seems to quench our hunger perfectly after a couple hours on the trails. If the weather is nice I recommend snagging a seat on the front porch and watching the passersby.  I know it's important to have a well balanced diet with protein and vegetables but I decided to swing to the left on this one and eat exactly what I was craving. Following instincts is a good thing right? When the temperature is just too damn hot to handle outside, the last thing I want is something out of the oven. So we made ourselves a fresh strawberry pie for dinner. The pie resulted in an sugar rush that had us dancing around the apartment for an hour in until our hyperactive high sent us plummeting into bed for the night. Fresh Strawberry Pie
Adapted from The Gramercy Tavern Cookbook 7.5 Cups fresh strawberries, hulled and quartered 3/4 Cups sugar 1/4 Cup agar 1/8 Tsp salt 1 heaping Cup ground graham crackers 8 tablespoons butter, melted In a saucepan combine the sugar, agar, salt and 1/3 Cup cold water. Which together and then add 3 cups of the strawberries and mash with a potato masher. Bring the mixture to a boil over medium heat, whisking constantly. Boil for a full minute and then transfer mixture to a large bowl to let cool to room temperature. In the meantime, make the crust by pouring the melted butter of the ground graham crackers. Combine well until evenly moistened and lightly press the dough into a pie mold. Once the strawberry mixture is cooled, add the remaining strawberries and spoon everything into the pie mold. Place in fridge for 2 hours or overnight.  This recipe was the last thing I had time for, so I'm glad these truffles were quick to throw together. My graduate program started a couple weeks ago (an online portion) and I am already finding myself suffocating a little. I backed away from work to part time hours which has helped, but once things are full swing in the fall I have no plans to work while I am in school. Life balance is much too important to me and it is mandatory that I always have personal time every week.  I became intrigued by black sesame when I started to dive into Japanese cooking a couple years ago. At first I thought black sesame as a sweet flavor was off beat. My curiosity got the best of me and I finally gave it a stab, only to find that black sesame was surprisingly wonderful. I have loved experimenting with black sesame recipes from ice cream to shortbread and pudding. These truffles were nothing short of satisfying. They stay together well, especially after refrigerating them which makes them great trail food for long runs. I will be packing a few of these tomorrow for myself as fuel for the Women's Snohomish Run! Black Sesame Truffles 1/2 cup walnuts 1/4 cup hulled hemp seeds 1/4 cup oats 1 Tbs chia seeds 1 Tbs cacao nibs 1 Tbs cocoa powder 1 Tbs black sesame seeds 1 Tbs maple syrup 1 Tbs vanilla 1 Tbs melted coconut oil 2 pitted dates Place walnuts in a food processor and blend until finely ground. Add the rest of the ingredients and blend until the mixture becomes a paste. Scoop out ~1.5 tablespoons at a time and form into a ball. I rolled the truffles in ground almonds, cocoa powder and shredded coconut, but plain is equally delicious. Enjoy immediately or store in fridge for one week in a sealed container.   |
My husband and I are outdoor travel junkies who like to spend our free time experiencing nature and new cultures. On Sweet World Travels you will find stories of our adventures, our lives as health care practitioners, and the communities we serve in our travels. Archives
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