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‘Deeply dippy’ Almohaze dip

almond-butter-with-applesI am rather fond of a bit of almond and hazelnut butter. In fact the other morning I had it for my breakfast and it was just what my body was craving.

I put 1 tsp of each in a small bowl mixed with 1 tsp of  mixed seeds and blended together. I Chopped a golden delicious apple and happily dipped away.

The perfect combination of savory and sweet, giving me a good combination of readily released and slow release energy to last till my next meal.

Depending on how many are sharing this tasty dip (which can also be used as a satay to accompany grilled chicken) changes to the quantities are required…as you are probably quite aware. I have made this for one portion so go with your hunger and number sharing.

Recipe

1 tsp Almond butter

1tsp Hazelnut butter

1tsp mixed seeds

Directions

Scoop into a bowl, mix together, serve up alongside slices of your chosen apple, dip, enjoy!

You may also feel like Chopping up some celery stalks to dip in, or even use the leaves of an endive as a scoop.

Enjoy dippykins! JL x

Protein Snack Balls (primal) – Mark 1

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I know this is a juice blog, however I have to share with you some of the delicious recipes I have stumbled across on my journey towards health and vitality.

I have spent much time researching and practicing a healthy ‘diet’ for healthy living and have come across some interesting theories and practices over the years. However the primal blueprint seems to be a regimen that resonates best of all with me, my lifestyle and philosophies.

I enjoy the simplistic way of eating and going back to basics with my food. It makes me more responsible for what I put into my body and it allows me to be creative with different foods, experimenting with natural flavours and textures. Sometimes it works, sometimes it doesn’t but what the heck it’s fun to try and create with what mother nature created.

The best part of the primal blueprint for me would have to be the fact that I enjoy my food more than ever, I take my time when eating and I can taste my food more than I have in the past. I am free to mix and match and love nothing better than a rainbow on my dinner plate and discovering delicious new tastes.

The other advantage I have noticed is that my body will actually tell me what it needs instead of me just reaching for what’s in the fridge. I can tell when I need to up my greens, I can detect when I need some berries and whether or not an avocado or my no-oatmeal is right for my body in the morning.

Ooh my tummy is telling me to hurry up and get to today’s recipe….yummers!

I want to briefly introduce you to desiccated coconut and its benefits before today’s recipe. The fat content is high, especially saturated fat. This freaks most of the population out due to scaremongering of the effects of fat in the diet, however this once assumed unhealthily fatty food has been proven to show many great health benefits especially due to the good fat content in its makeup. It also provides us with salt, carbohydrates, dietary fibre and protein. Calcium, iron, folate, Vitamin B6 is found as is thiamine and riboflavin with niacin at slightly higher levels. Whilst its mineral content includes: calcium, iron, magnesium, phosphorous and manganese.

Coconut has been shown to have a low Glycemic index (GI) which means that it releases available carbohydrate into the blood slowly which means lower amounts of insulin are required to absorb sugars into cells and this is a major benefit for people with insulin based conditions such as diabetes. It has also been shown to speed up cell metabolism by providing an immediate source of energy with fewer calories.

The fibre in coconut can play an important role in reducing heart disease. The fibre present turns into a gel like substance in the colon, which absorbs LDL cholesterol (the undesirable type). It does not absorb HDL cholesterol !hurrah! which passes into the blood stream and serves to keep artery walls flexible thus reducing blood pressure. The overall effect is to lower the risk of arteriosclerosis, heart disease and stroke. This gel also retains moisture which helps maintain the right speed during digestive transit so there is minimal effect from toxins, which in turn helps reduce the risk of colon cancer.

Protein Snack Balls

This is a great little snack food. You can store them in the fridge and they will last as long as it takes for you to eat them all. This recipe makes about 20-24 balls, depending on size (no pun intended).

I don’t use specific amounts, so when I say 1 scoop (I use a little measuring scoop pot) I mean probably around 2 table spoons, however artistic licence allows us to add a little more of whatever takes our fancy.

1/2 jar organic crunchy peanut butter
1 scoop mixed, chopped nuts
1 scoop mixed seeds
1 scoop milled linseed
1/2 scoop dedicated coconut (unsweetened)

Mix all ingredients together till there is a smooth-ish, even consistency. Then coat a plate with more desiccated coconut and make small balls with the mixture and cover with the coconut. Store in an airtight container in the fridge and take to eat on the go when that hunger strikes!

I love these and they really do provide me with the necessary nutrients and energy to keep me going till my next meal. Failing that, if I am in a hurry on a morning, I may have 2 for my breakfast, then an apple.

See what you think and let me know if you like them!

Enjoy munchykins! JL x

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