ORANGE AND DATE BALLS
If you roll each date ball to the size just smaller than a golf ball. You'll make about 20-25 balls.
400g pitted dried dates
400g almonds, macadamia nuts or walnuts (or any combination of these)
5 heaped tbsp cocoa powder
Juice of 1 large orange
Zest of 2 large oranges
Desiccated coconut for coating
How to make:
Place dates in a bowl and cover with 1 cup very hot water (almost boiling). Leave to soak for 15 minutes.
Place nuts in a food processor and blend until they resemble fine breadcrumbs. Pour the ground nuts into a mixing bowl.
Drain the dates thoroughly and check there are no pips hiding anywhere (reserve the soaking water for later). Pop the dates into the food processor along with the cocoa powder, orange juice and zest and blend together.
Slowly add the ground nuts back into the food processor while it is still going until you have added all the nuts. If the mixture is too dry, add a little of the date soaking water you have reserved. If it is too wet, add a little desiccated coconut until the mixture becomes firm enough to roll into balls that will hold their shape.
Take heaped teaspoons of the mixture in your hands and roll into balls. Cover with coconut.
Place the balls onto greaseproof paper and chill in the refrigerator until ready to eat (1–2 hours).
You can also coat the balls in cocoa powder or chopped nuts.
These freeze well.
Dutch cocoa gives these a really delicious dark chocolately taste.
Thanks to The Healthy Online Chef for the recipe.
CHICKEN AND BROCCOLI STIR FRY
1 red onion sliced thin
2 tablespoons coconut oil
2 cloves garlic minced
1.5cm piece peeled fresh ginger minced
1 tablespoon arrowroot
1/4 cup tamari
2 tablespoons maple syrup
1/4 cup chicken stock
1 tablespoon dark sesame oil
800g to 1kg Chicken breast cubed (skin off)
5 cups broccoli florets
3/4 teaspoon red chile flakes (optional)
1 1/4 teaspoons salt
Few tablespoons of spring onions for garnish (optional)
Fry onion in coconut oil until translucent.
Add garlic and ginger, stir fry for one minute until fragrant.
In a separate bowl whisk tamari, maple, arrowroot, stock and sesame oil and set aside.
Add chicken to the onions in pan and cook for a few minutes.
Pour sauce over chicken and broccoli and cook until bubbly. You may need to add more stock, or water to thin the sauce. Broccoli should stay crisp but should be cooked through and chicken should be opaque, not pink inside.
Season with sesame oil and chili flakes, if desired.
Use any combination of vegetables and proteins you have on hand. I often add mushrooms, peppers, baby corn and bean sprouts.
Thanks to The Flexi Chef for the recipe.