Chocolate And Vanilla Hemp Bliss Balls

So we asked one of our local seasoned recipe creators to have a little play with the Organic Canadian Hemp Protein Powder and Organic Hemp Seeds for us and this is what she came up with. Thank you Meg Phillips, another stella recipe from yourself, and 2 in one.

Chocolate Hemp Bliss Balls

Makes approx 12

Ingredients:

• 9 medjool dates, soaked in hot water for 10 minutes and drained
• 2.5 tablespoons of coconut oil (melted)
• 2.5 tablespoons maple syrup
• 1 1/2 cups natural almonds
• 3 tablespoons organic cacao powder
• 2 tablespoons organic Canadian hemp protein powder

Method:

1. In a food processor, process the almonds until a fine powder forms.
2. Transfer to a bowl and add the cacao and hemp powder mixing to combine well.
3. Add the dates, coconut oil and maple syrup to a blender and blend until smooth.
4. Mix with the almond mixture until a dough forms.
5. Roll into bliss balls of desired size and roll again in coconut sugar

Vanilla Hemp Seed Bliss Balls

Makes approx 12

Ingredients:

• 7 medjool dates, soaked in hot water for 10 minutes and drained
• 1.5 tablespoons of coconut oil (melted)
• 2.5 tablespoons maple syrup
• 1 1/2 cups raw cashews
• 1/4 cup organic hemp seeds
• 1/8 teaspoon vanilla bean paste
• 1/3 cup desiccated coconut

Method:

1. In a food processor, process the cashews, hemp seeds and coconut until a crumb forms
2. Transfer to a bowl and set aside.
3. Blend the remaining ingredients until smooth then mix with the cashew mix until a dough forms.
4. Roll into bliss balls of desired size and roll again in extra hemp seeds

Read more about healthy recipe on Affordable Wholefoods Blog

BOOST YOUR IMMUNE HEALTH THIS WINTER

As the cooler months roll in, so too do the bacteria and viruses that cause the common winter ailments like colds and the flu. It’s almost impossible to avoid exposure to these bugs, which makes it really important to be keep your immune system in top shape going into winter. 

MAPLE, TAHINI AND ALMOND COOKIES (GF/VEGAN)

These delicious little morsels have been a hit in store the past few weeks made by our Lismore store manager Caroline. They are super easy to bake with just four ingredients including the brazil nut decoration on top, and definitely worth a try.

Serving Size: Makes around 20 cookies

Ingredients:

• 1 cup of tahini (we used organic un-hulled)
• 1/2 cup maple syrup
• 2 cups natural almond meal
• 12 brazil nuts

Method:

1. Pre-heat your oven to 160’C – fan-forced.
2. On low heat melt the tahini & maple syrup in a saucepan and stir until you have a smooth paste.
3. Remove from heat and allow to cool (about 5 minutes).
4. Place the almond meal in a mixing bowl and add the cooled tahini and maple syrup, stirring until well combined.
5. Spoon out tablespoon size amounts and roll into small balls then flatten slightly.
6. Cut your brazil nuts into halves and press into the centre of the portion.
7. Place these onto a baking tray covered with baking paper.
8. Bake in the oven for 10 minutes, then turn the oven off leaving for another 5 minutes before taking out of the oven and allowing to cool. Enjoy.

Inspiration:

Add cinnamon, vanilla, or your favourite baking spice for added flavour.

Read more at: Affordable Wholefoods Blog

BLACK BEAN CHILLI

A simple and tasty Mexican style dish that is perfect in soft taco’s or tortilla’s or accompanied with rice. Its warm, spicy and soft on the palate.

Serving Size: 6

Ingredients:

• 1/4 cup olive oil
• 3 large sweet potatoes, diced (about 1kg in total)
• 1 large red onion, diced
• 2 garlic cloves
• 2 tablespoons chilli powder
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1/2 teaspoon black pepper
• 2 cups black turtle beans (soaked overnight and rinsed)
• 4 large tomatoes, diced
• 4 cups of vegetable stock
• Avocados to garnish

Method:

1. Warm up the olive oil in a large saucepan over medium heat.
2. Add the sweet potato and onion and stir occasionally until the onion is translucent and the sweet potato is slightly soft. (about 7-8 minutes).
3. Add the garlic and cook for a further 30 seconds to a minute.
4. Stir in the spices, followed by the black turtle beans, tomatoes and stock.
5. Bring to the simmer then reduce the heat to medium-low. Cover your pot, stirring occasionally for the next 45 minutes.
6. Remove the lid and continue cooking until the beans are soft (around 1 minute).
7. Serve with avocado and rice.

Read more at Affordable Whole Foods Blog

SPICY MARINATED BEETROOTS

These spicy marinated beets are a delicious side dish to enjoy throughout spring and summer. Serve them alongside fresh leafy greens and your favourite protein. The recipe can be adjusted by using a different combination of spices depending on your personal choice. Big thanks to Kym our manager for contributing this one. Enjoy.

QUINOA STIR FRY

Another wholesome recipe from local Lismore food blogger Meg Phillips. Delicious flavours, packed with nutrition and easy and fun to make.

QUINOA AND CANNELLINI BEAN PILAF

We are big fans of cannellini beans in store here and wanted to find a seasonal recipe that showcased how awesome they are not only for soups and casseroles, but for salads and mains as well.

Here in combination with quinoa, flaked almonds, and a few herbs and spices they make the perfect vegetarian meal. High in protein, gluten free, delicious and suitable for vegans as well. A wholesome meal on its own, or great as a side with meat or roasted vegetables.

Serving Size: 3-4

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 1/2 cups of cooked organic cannellini beans
• 1/3 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chilli
• 1/2 teaspoon ground coriander
• 1/3 cup fresh dill
• 3 cups cooked organic white quinoa
• Salt & Pepper to season
• Handful of flaked almonds (toasted)

Method:

1. On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
2. Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
3. Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
4. Remove the lid, mix in the fresh dill, garnish with toasted flaked almonds and serve immediately with fresh slices of avocado and cucumber.

Inspiration:

Enjoy this vegetarian dish on its own with fresh greens, or as a side dish alongside chicken, beef, lamb or fish.

Read more at: Affordable Wholefoods

ORANGE & ALMOND CAKE WITH COCONUT GANACHE

This week we are sharing another recipe from the gorgeous Sarah Follent of Baked Livingness. Sarah shares with the AW blog regularly and has recently published her own E Recipe Book. Here she shares with us one of her delicious gluten and dairy free cake recipes with a coconut ganache topping.

SPICY HOMEMADE TOMATO SAUCE

There are so many tomato sauce brands in the supermarket and as we discovered, it’s actually really simple to make your own. The benefits of course is that there are no preservatives or unknown additives.

BANANA NUT MUFFINS (GLUTEN FREE)

This is possibly the simplest banana muffin recipe you will make, and also gluten, dairy & refined sugar free as is the style of recipe contributor Casey-Lee Lyons from Live Love Nourish.