Energizing Fat Balls (healthy nutty snacks)

High in flavor and packed with nutrients, these wholesome fat balls will provide you and your family with excellent health benefits and help boost brain power and increase energy levels. These nourishing snacks are most satisfying and an excellent way to feed your cells, maintain or even restore your health .

In Dr. Mercola’s latest book  “Fat for Fuel”  he expounds on how you can take control of your health simply by giving your body the proper fuel it needs. Saturated fats, the very thing that we thought cause us to gain weight will actually keep it off. He explains how your body is designed to process fats more efficiently than sugar and carbs. It is well worth investing in this ground-breaking guide for optimum health.

Ingredients needed:

50g Organic Coconut oil

50g Butter

150g Organic Dark Chocolate( good quality 70% )

65g Macadamia Nuts

65g Pecan Nuts

65g Organic Walnuts

65g Hazelnuts

65g Sunflower Seeds

45g Chia Seeds

45g Raw Organic Cacao nibs

65g Sesame seeds

65g Flaxseeds

65g Coconut flakes

65g Chopped Dates

65g Sultanas

65g Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries ( optional)

Melt chocolate in a bowl over pot of boiling water then add coconut oil and butter. Stir until melted and add to chopped nuts and all other dry ingredients.

Mix together and add Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries.

Line muffin tray with small fairy cup cake cases, fill with mixture and place in freezer to set.

Healthy Nutty Energizing Snacks (Fat Balls) 

Mixture makes approximately 22 -24 delicious energizing fat balls.

Store in Fridge.

Happy Healthy Snacking !

 

Moist and More-ish Gluten-free Chocolate Slices

This delectable chocolate cake eaten warm with thick double cream makes a luscious chocolate desert.

The cake will remain moist and the chocolate flavor develop with time so it can be baked in advance and can be served as a delicious cake.

Gluten- free Beetroot and Chocolate Muffins

Crimson beetroot and dark, good quality chocolate make an amazing combination. These super healthy muffins are extremely chocolaty and rich. Beetroot is high in Vit A and C as well as potassium, calcium and iron. 70-85% Chocolate is rich in magnesium, iron, copper and manganese  and make these tasty muffins guilt-free and nutritious.

To get started, steam 2-3 Beetroot for about 20 min until soft. Set aside until cool, then peel and finely grate into a bowl. For an earthier taste you can peel and grate raw beetroot (a bit like you would for carrot muffins). That’s what I did. 🙂

Best ever gluten free Carrot muffins

These carrot muffins are moist and delicious. Iced with cream cheese & honey, topped with walnuts and dusted with cinnamon are simply the best !

Recipe makes 18 muffins

1 1/2 cups sugar

4 eggs

Sweetcorn – filled Gem Squash topped with cheese

Little Gems are delicious with homemade sweetcorn filling. This tasty filling contains no sugar and is a healthy side vegetable or lunch.

Sugar-free “Almond Macaroons “

Almonds are an excellent source of Vitamin E and powerful antioxidant, making these macaroons, a nutritious snack for your family.

Xylitolis made from 100% Birch tree extract and is a healthy sweet alternative.

Having some egg whites in the fridge gave me the perfect opportunity to whip up some almond macaroons to nibble on.

Ingredients makes 18 macaroons

3 egg whites stiffly beaten

2 Tsp Xylitol

150 -175g ground almond

18 blanched almonds

Beat egg whites and add Xylitol

Continue beating until stiff.

Fold ground almond into the stiffly beaten egg whites

Put spoonful onto lined baking tray and top each macaroon with a blanched almond.

Bake @ 150 degrees for 20 min. Lower temperature to 100 degrees and dry out for 30 min .

Freezing these macaroons makes them crunchy and scrumptious. My husband  “the cookie monster” said that they hit the cookie graving bull’s eye. 🙂

Tip: To blanch almonds, place a handful in a bowl of boiling water. Let them stand. When water is cool the skins will peel off easily.

Rhurbarb, Date & Apple Chutney (Sugar free)

Growing rhubarb on our allotment this year gave me the opportunity to experiment with a few recipes and this yummy chutney was created. The dates, currants and apples sweeten the chutney into a healthy and delicious accompaniment for cheese and crackers.

Ingredients:

Hot Pickled Chilli Peppers

I LOVE chillies on just about everything. A spoonful of these red little gems spices up any meal, adds colour to your dish or salad, and gives it that extra bite!

Pickle chillies in Apple Cider Vinegaror White Wine Vinegarand keep a jar in the fridge – it’s so handy to have. Collect small, empty jars like those from mustard, horse radish or whatever you consume. Wash, sterilize and fill with hot pickled chillies.

Avocado – Pear Smoothie !

 Avocado is highly nutritious and contains a vast amount of vitamins, minerals and Omega 3 fatty acids. It makes the smoothie creamy and pairs with the pectin and vitamin-filled pears. What a tasty combination!

Adding refreshing cucumber, leafy green kale, lime and a heart of romaine, gives it extra fiber and antioxidants. If you are not watching your weight add 1 Tbs coconut oil  which will make the smoothie lush and delicious.

 The smoothie can be sweetened by adding a banana.

Ingredients: Makes 4 glasses

1 Avocado

2 ripe Pears

1/2 cucumber

3-4  kale leaves

1/2 heart of romaine

1 lime

1 Tbs coconut oil

1 banana

300ml filtered water

Blitz ingredients in a blender.

So good for you !

Blackberry, Rhubarb and Apple Smoothie

Blackberries, Rhubarb, and apples are the perfect trio. They are an excellent sources of favonoids which boost absorption of Vit C.

Adding 4 dates for sweetness and 1 Tbs coconut oil mellows tartness of blackberries and raw rhubarb. Kale is high in Vit B and a powerful antioxidant.

Voila another perfectly healthy start to your day!