I’ve been meaning to post this recipe for a while. It’s divine, it really is. But I’ve been agonizing over the name, so if you come with a better one, one that’s not wildly suggestive (ahem!) go ahead and lay it on me. Best name gets free tips or digital cookbook.
In the meantime we’ll call them Euphoric Chocolate Delights.
Anyway, I stole the recipe from my brother (yup, that’s a first) but perfected the process in a Laura Life Delectable kind of way, as we know I do. I simplified a bunch, as I like them pretty plain flavor wise. I don’t like too many other spices, herbs or flavorings in my chocolate. I’m a purist.
Though next week I’m thinking of how to stuff or coat them with peanut butter. I mean, what could be bad?
Back to now. These little chocolate energy balls are so awesome they really are euphoric. It could be because I craft them with a little witchery, or it could just be that chocolate + sea salt + dates = divinity. But any way you slice it you’re going to want to make them. I served them after teaching yoga at Euphoria in Woodstock the other day and I think everyone got a chocolate high! Guess that fits the setting!
If you’ve got a high speed blender that’s my first choice for grinding the nuts and chocolate, but you can also use a food processor. And you’ll want to freeze them solid to really solidify the coating, then put them in the fridge for a little while before serving, or on the counter for 10 minutes, provided it’s not the dog days of summer.
I highly recommend combining them with yoga for your most Euphoric experience.
Euphoric Chocolate Delights (or something like that)
To make the balls, grind the cashews, chocolate, chia seeds and salt in a high speed blender or food processor just till powdery and crumbly, not so much that it becomes a paste. Transfer to a bowl.
Blend the dates, coconut oil, vanilla extract and honey in a high speed blender or food processor (I like to use the smaller bowl) until it makes a smooth paste. It's easier if the coconut is melted, but I'm usually too lazy. Add the paste to the mixing bowl with the chocolate and cashews.
Add goji berries to the bowl and mix well.
Scoop up heaping tablespoons of dough and roll between hands to form balls. Place on a parchment paper lined cookie sheet and freeze to set.
For the coating:
Melt chocolate, cacao butter and honey in a small saucepan over medium heat stirring constantly, or in a double boiler if you have one.
Stir the mixture well until it makes a smooth sauce. Let cool about 5 minutes.
Dip the frozen chocolate balls into the sauce and place on parchment paper at least one inch apart. Sprinkle with sea salt if desired (so yummy!)
Return the cookie sheet to the freezer and freeze to set. To serve, you can either eat them frozen, refrigerated, or allow to come to room temp for 5-10 minutes before serving (just not in the dog days of summer...they'll melt)
That’s right. I did it. I put bourbon, vanilla, salt and caramel all together. It’s rich, it’s creamy, it’s dark and sweet with just a touch of salt. And it’s dairy free and ever so slightly more gentle on your system since it’s sweetened with coconut palm sugar. READ MORE >
I love my hot matcha lattes, so so much. Even in this steamy August weather. There is no day too hot for my latte. But there are those times when I want a little boost after practice, and a cool creamy treat seems like just the thing. This simple soft serve (aka smoothie you eat with a spoon) hits the spot without sending me on a coffee bender and subsequent crash. And it makes the dog days of summer just a little more bearable. All hail matcha and frozen bananas!
Notes:
I used a protein powder I happened to have around, but I don’t have a favorite. Protein powders are so personal. Just choose one you like, sub for straight hemp powder (which is gritty, but very simple with no artificial flavors or stevia) or even sub for a couple of tablespoons of nut butter.
If you prefer a creamy treat that’s not quite as frosty (Ayurveda types I’m looking at you) take out the ice and add avocado to taste. In fact, you can add avocado even if you do use ice, for a thicker texture.
If you prefer a sweeter treat, one juicy medjool date will do the trick, or a teaspoon or two of honey or maple syrup.
Happy blending!
Favorite Matcha Frosty
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A sweet, creamy, frozen treat for a buzz without the crash.
There’s a little something causing a stir over on Instagram lately. Actually, it may not be causing a stir so much as it’s causing some drooling. It’s a chocolate coconut pudding pic from my breakfast the other day and yeah, I was totally a tease. I put it up there and left it there with no way for you to make it. Bad lady. READ MORE >
Hi folks and happy moon day, otherwise known as a day ashtangis may sleep till (gasp!) 6 or 7!
On mornings like this, moon days and Saturdays, I sometimes find myself weirdly relaxed, or alternately at loose ends (like, what in the world am I still doing in my pajamas at 7 am?!) or crazy hungry. It’s like my belly knows we don’t have to power up for a practice first and demands feeding, pronto like.
On one of these mornings I found myself dreaming of peanut butter. Not almond butter or sunflower butter or calcium rich tahini, but peanut butter. And I wondered why you never see a peanut butter chia pudding. I mean, really, have you seen one? It’s always goji or strawberry or chocolate spirulina or some crazy thing. My go-to has always been simple vanilla with cardamom and/or cinnamon. But this week I wanted something slightly more decadent. And while I was at it, I thought, if PB, then why not PB and J?
Yes, I went there. And I’m so glad I did. I think It’s going to inspire a long list of chia parfaits. Actually, vanilla layered with the berry might be even better (how about vanilla layered with blueberry? Or cherry? OMG). I think Chocolate layered with the peanut butter would be awesome. And how about coffee? Like your morning brew and breakfast all in one go. Oh man, I’m getting hungry right now.
To be clear, I didn’t use real jam. I wanted these to be somewhat healthy. I merely made strawberry flavored milk to create my chia pudding, which, in combination with the peanut butter, give the PB & J effect. But you could use some jam as a topping or layer if you like.
And, just as a reminder, chia seeds are amazing health promoters. Their mucilaginous properties make them great for gut healing, while the high fiber content keeps you full. With protein, calcium and omega 3s, they’re teeny tiny little health powerhouses. And adding nuts and seeds, plus fruits and other super foods makes this a pudding fit for a super hero.
I made a big batch of these parfaits one Saturday morning and enjoyed them for a few days, with friends. So they’ll last. Make some on a day off then take them to go for those faster paced days. I know you might buy those chia pods or the like when you’re on the go. But chia pudding is simple to make. I know you can do it. And, those tiny little pods are not nearly enough to satisfy my breakfast hunger. Admit it, you eat two as well…
Anyway, I loved these for their beauty and their decadent flavor. One day I even ate mine drizzled with extra homemade nut milk. This is what my grandfather always did with his tapioca pudding and it’s perfectly indulgent.
You can, of course, eat just one flavor at a time. But I ask you, why????
PB&J Chia Parfaits
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Sometimes you want the comfort of PB&J. This is the childhood flavor, all grown up.
Add nut milk, peanut butter, vanilla and dates to your blender jar and blend well.
Pour the peanut butter 'milk' into a large jar, add chia seeds, cover and shake well (about 30 seconds).
Let sit for a few minutes, then shake again.
Store in the refrigerator for at least one hour or overnight to allow the chia seeds to expand and the pudding to thicken.
Add nut milk, strawberries, dates and vanilla to blender jar and blend well.
Pour the strawberry 'milk' into a large jar, add chia seeds, cover and shake well (about 30 seconds).
Let sit for a few minutes, then shake again.
Store in the refrigerator for at least one hour or overnight to allow the chia seeds to expand and the pudding to thicken.
To Assemble the Parfaits
Spoon a layer of peanut butter pudding into each of four jars, glasses or goblets.
Layer banana and strawberry slices on top of peanut butter pudding.
Spoon a layer of strawberry pudding over strawberry and banana slices.
Repeat until remaining pudding and fruit is used up. Top as desired with granola, buckwheat crispies (soaked, dehydrated buckwheat), nuts and seeds, cacao nibs or whatever strikes your fancy. Some extra peanut butter thinned with a little liquid coconut oil makes a fantastic drizzle.
I come to you with just a recipe today. No deep thoughts. Well, maybe only deep, dark chocolate ones.
Let me back up. When your teacher asks you to do something, you do it, right? Fortunately, I like what was asked of me recently. I was asked to make breakfast treats for the hungry yogis at AYNY, a pretty fun and rewarding task. I mostly try to make the treats healthy. Indulgently healthy perhaps, but still healthy. Drool-worthy, but still healthy. Rich and satisfying, but…you get the idea.
Can we talk about this whole inspirational healthy living thing? I’m beginning to be annoyed. If I see one more post about how to be better, happier, healthier, wealthier, thinner and more spiritually evolved with “6 easy things you can do today” I will spit.
I understand these posts, and why they’re titled this way. Hell, they get even me to click. But the items are never what I’d think. And if they are, then I’m almost always already doing them.
And I’m not perfectly healthy, wealthy, skinny, evolved and spiritual. Go figure.
Drink lemon water? Don’t eat on the run? Get up early? Schedule in my mat time? Get rid of processed/packaged food? Check, check, check, check and check.
And oh, green juice is the ANSWER. Green juice is the DEVIL. Meat is bad. Meat is good. Plant milks are better. Processed plant milks are the path to destruction with their added emulsifiers. Can you really get to the bottom of it in 6 easy steps?
I tell you what, health does not come in pre-packaged sound bytes. No my friend, health and wellness and spiritual connection are hard. They are not linear and straightforward paths and there is no one answer for everybody. Also, there is no one answer for you at all times in your life. There’s still a lot of mystery to how the human body works, no matter how much we may have learned. And no one has the one, easy perfect answer.
On the other hand, there are some things we know. Real food is better than chemicals. Eating while stressed out isn’t a great idea. Moving your body is important. People who feel loved are healthier.
Ok, there’s somewhere to start. Go hug your husband/wife/dog/child. Stop texting or working on your report while you eat. Take a walk in the lovely spring weather. Oh, and make this smoothie. It’s jam packed with real food. No creepy food coloring, processed sugar or conventional dairy. Also, I didn’t replace the dairy with icky GMO, pesticide rich, mucus producing soy milk, as so many of the vegan shakes do. It’s pretty simple, a spin on my cashew milk, nog and hot chocolate recipes (which you can get by subscribing to updates in the sidebar, or if you’re already subscribed, by contacting me here). And it’s healthy enough to have for breakfast.
This shake is one step closer to a whole foods lifestyle, in a goblet or jar or glass. And it’s delectable. That’s my big idea.
Happy St. Patrick’s Day! Go drink your greens (and I don’t mean Midori or Jaegermeister).
Love,
Me
Clean Green Shamrock Shake
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A healthy spin on the Shamrock Shake with only whole foods. Healthy enough for breakfast!
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Prep Time
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3minutes
Servings
Prep Time
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3minutes
Clean Green Shamrock Shake
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A healthy spin on the Shamrock Shake with only whole foods. Healthy enough for breakfast!
I have a new little gig, and a “sweet” one at that, baking breakfast cookies for the hungry yogis at AYNY. As I started to think about what to make, I was reminded (by the BHH actually) of the very first cookie I ever sold, the thumbprint cookie. READ MORE >
Here it is, Labor Day. How did that happen? Last time I looked it was March and 22 degrees and now summer is just about officially over. I will say this though, I’ve loved this summer. It hasn’t been too hot, and so I’ve been able to keep up with my cooking experiments. I’m saving some to bring to you in a new way soon, but couldn’t resist sharing this one right away. It’s just too perfect. If you don’t make it for Labor Day brunch tomorrow, well, you are totally missing out.
The great thing about this is you just put it in the oven, pull it out and serve. It’s like eating pancakes without all that flipping and paying attention business. And those late summer local berries are perfect on top. I dare you not to love it!
Not only that, but it’s not heavy and floury like your normal pancake breakfast. You won’t need a big nap. but it’s ok if you take one anyway…after all, it’s a holiday.
Thanks Noelle Smith for these amazing photos! (she and her daughter loved this by the way and said it was super easy to make which made brunch a breeze). Noelle is an amazing food photographer/stylist. Find her at noellebeesmith.blogspot.ca
Serves 4 (or 3 if one of them is my big hungry husband)
2 Overripe Bananas
4 Eggs
1/4 Cup Coconut Flour
1 Tblsp. Pastured Butter or Coconut Oil plus more for the pan
1 Tblsp. Pure Maple Syrup or Honey
1 1/2 tsp. baking soda
1 tsp. vanilla
pinch salt
1/4 cup chopped walnuts or pecans
To Do:
Preheat oven to 400.
Mix all ingredients except nuts well in blender or stand mixer, then stir in nuts.
Or
Mash bananas well then mix in all remaining ingredients.
Grease a 10-inch oven safe skillet with coconut oil or pastured butter.
Pour in batter.
Bake for 20 minutes. Test for doneness then bake another 5 minutes if necessary.
Cake is done when it is firm on top and a toothpick comes out clean.
Serve with pure maple syrup, more bananas, berries or nuts as desired.
Note: you can cook this in a smaller skillet, like an 8 inch. It will be more fluffy and cakey than thin like a pancake and may need to cook a little longer. I love it both ways!
I had a little problem this weekend, and I am so glad it’s Monday so I can get it off my hands. I made these amazing little chocolate bites, and they were just too good. A little addictive. Maybe more than a little. I even froze them in self defense, but it turns out they’re great straight from the freezer. READ MORE >
I’ve been meaning to post this recipe for a while. It’s divine, it really is. But I’ve been agonizing over the name, so if you come with a better one, one that’s not wildly suggestive (ahem!) go ahead and lay it on me. Best name gets free tips or digital cookbook.
That’s right. I did it. I put bourbon, vanilla, salt and caramel all together. It’s rich, it’s creamy, it’s dark and sweet with just a touch of salt. And it’s dairy free and ever so slightly more gentle on your system since it’s sweetened with coconut palm sugar. 
There’s a little something causing a stir over on Instagram lately. Actually, it may not be causing a stir so much as it’s causing some drooling. It’s a chocolate coconut pudding pic from my breakfast the other day and yeah, I was totally a tease. I put it up there and left it there with no way for you to make it. Bad lady. 
Hi folks and happy moon day, otherwise known as a day ashtangis may sleep till (gasp!) 6 or 7!
I made a big batch of these parfaits one Saturday morning and enjoyed them for a few days, with friends. So they’ll last. Make some on a day off then take them to go for those faster paced days. I know you might buy those chia pods or the like when you’re on the go. But chia pudding is simple to make. I know you can do it. And, those tiny little pods are not nearly enough to satisfy my breakfast hunger. Admit it, you eat two as well…
I come to you with just a recipe today. No deep thoughts. Well, maybe only deep, dark chocolate ones.
I have a new little gig, and a “sweet” one at that, baking breakfast cookies for the hungry yogis at AYNY. As I started to think about what to make, I was reminded (by the BHH actually) of the very first cookie I ever sold, the thumbprint cookie. 
Here it is, Labor Day. How did that happen? Last time I looked it was March and 22 degrees and now summer is just about officially over. I will say this though, I’ve loved this summer. It hasn’t been too hot, and so I’ve been able to keep up with my cooking experiments. I’m saving some to bring to you in a new way soon, but couldn’t resist sharing this one right away. It’s just too perfect. If you don’t make it for Labor Day brunch tomorrow, well, you are totally missing out.
Banana Pecan Skillet Cake
