This probiotic rich food is easy to make, inexpensive and full of health benefits. We like to serve a spoon of sauerkraut with eggs at breakfast and the juice became an excellent "first foods" for my daughter when she began eating solids. Hope you enjoy this delicious traditional food, as well as the process of making it.
Golden Bliss Balls from Jess' Kitchen
“I hope you like these, They’re sweet and earthy and rich and creamy and milky and able to be eaten by my whole family right now, yippee!”
Living with lots of eating restrictions can be a hassle... living with them and catering for them when its not for yourself can be a chore! EXCEPT when it is for your child! And then you must learn quickly to adapt, and enjoy creating new things in the kitchen for that precious little person! In our family its our youngest that currently has some different food needs, and thankfully its only temporary, but its cut out lots of our staples! One of them is DATES!!! Try making nut balls without dates....
Actually I have done it for you, so don't worry! And I also snuck in some Turmeric for its amazing anti inflammatory properties, sweetened with Honey, a hint of cinnamon and coated in toasted coconut. Full of good fats, and protein, these are this weeks victory for me
Ingredients
150 grams Cashew nuts
200 grams Macadamia nuts
Pinch Himalayan salt
1 tsp Turmeric
1 tsp Cinnamon
100 grams raw Honey
50 grams Coconut paste (I use Loving Earth)
1 tsp Vanilla Extract
Toasted Coconut, for rolling
Method
Place cashew and macadamia nuts into Thermomix bowl. Add salt, turmeric and cinnamon. Process on speed 5 for 4-5 seconds, till very finely chopped.
Add honey, coconut paste and vanilla extract. Process again for 20 seconds on speed 5.
Roll balls of mixture in some toasted coconut.
Store in the fridge.
*Note: I am not a culinary genius, far from it. Substituting Coconut paste and Honey for dates kind of just made sense to me, but the idea of the Turmeric was seen somewhere on Instagram, in some other nut ball recipe, that I saw and went "LIGHT BULB!" but dismissed as soon as I saw dates... Fast forward a few weeks and I had worked out how to make yummy bliss balls without dates, and then remembered the Golden Turmeric ball idea! So whilst this recipe and its ingredients/amounts was made up in my kitchen, the true genius is somewhere out there on Instagram or Facebook, being super awesome. Thanks whomever you are!
Sunday Dinner in Matty's Kitchen
“An impromptu invitation to my brother Matt’s place, was answered with an immediate yes! Dinner from Matty’s kitchen never fails to impress. The chargrilled eggplant he served us was no exception. We hope you enjoy this as much as we did...”
Chargrilled Eggplant with Chicken, Cashew and Lime
Ingredients
8 large eggplants, cut lengthways, half inch thick
1 tbs coconut oil + 2 tbs coconut oil
2 spring onions
4 cloves garlic
1 tsp organic chilli paste
2 pairs Kaffir Lime Leaves, tear leaves
1 tbs fish sauce
1 tps coconut sugar
1 tbs Tamari sauce
Juice of 1 lime
400 grams organic chicken mince
250 grams firm tofu, cut into 1 cm cubes
½ cup chopped roasted cashews + 2 tbs roasted cashews for garnish
2 green shallots, sliced for garnish
¼ cup chopped coriander leaves for garnish
Method
Brush eggplant with oil. Then chargrill the eggplant over moderate heat (avoid open flame), until well cooked, about 5 minutes each side. By chargrilling the eggplant first, the subtle smokey flavour enhances this dish. Set side and keep warm in oven.
To make filling, heat oil to moderate heat in a wok. Add spring onions, garlic, chilli, lime leaves, fish sauce, coconut sugar, Tamari and lime juice. Stir fry until softened. Turn the heat to high and stir-fry the chicken mince until cooked. Toss through tofu and cashew nuts. Continue to stir-fry for another 1 – 2 minutes.
Place cooked eggplant on plates and spoon over the chicken and tofu filling. Sprinkle with extra cashews, shallots and coriander leaves. Serve.