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Hi.

Welcome to my website - a place where I explore the intersection of plants and people. My blog focuses on 5 themes:  Grow, Cook, Heal, Make and Trek.

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Sue

COOK: Winter Spice Fat Balls

COOK: Winter Spice Fat Balls

Fat balls, fat bombs, energy bites...whatever you want to call them, they seem to be the rage among the paleo & ketogenic eaters.  I have been experimenting with some of these recipes because I am lowering my overall carb intake.  So far, I like how my body is responding to higher levels of protein and healthy fats.   These fat balls are filled with protein, healthy fats and warming spices and are the perfect snack when my mid-afternoon slump hits.  That’s usually when I go looking for carb-loaded treats which is a no-no with my commitment to reduce my carb intake.  Easy to make and store!

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INGREDIENTS

3/4 cup raw walnuts

2/3 cup raw pecans or almonds

1/3 cup raw pumpkin seeds

1/4 cup flax seed or sunflower seeds

3/4 cup coconut oil

4 Medjool dates, pitted

1 - 3 Tablespoons pure maple syrup or honey

2 teaspoons vanilla  or almond extract

3 teaspoons Winter Spice Blend  (If you don’t have this available, add 2 t. ground cinnamon, ½ t. ground each cardamon & ginger & ¼ tsp. each of nutmeg and clove)

Sea salt to taste

Dried Coconut and/or ground cacao

DIRECTIONS

Add all ingredients to a food processor and process until nuts are ground and the mixture comes together like a stiff dough.  Taste for sweetness and flavor; add additional maple syrup or salt if desired.

Place in a covered container and refrigerate for several hours.

Once chilled, form balls and roll in coconut or cacao. Store in plastic bag or covered container in refrigerator. Coconut oil will liquify at 76 degrees or higher so I refrigerate the fat balls.  Besides, if I left them on the counter they would disappear much too quickly!


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PLANTS 101: Spices

PLANTS 101: Spices

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