raw

Superfood Energy Bites (Raw, Vegan, Paleo)

CYMERA_20140612_150213

I am very excited to be teaming up with Prana (Cherry Creek location) this summer to do various nutrition and fitness workshops. The first one is happening this weekend, and in preparation I was on the hunt for a delicious finger food to share.

You know how sometimes you need just a little something...something sweet, but salty, gooey and crunchy, and...chocolaty? And of course healthy, too. Well, these energy bites should satisfy on all accounts. 

This one was inspired by a recent post from one of my favorite food blogs, Detoxinista. These delicious little morsels are full of minerals, antioxidants, protein, omega 3's, and fiber. Not to mention naturally sweetened by only dates and cranberries. I made two variations as an experiment and both turned out great. (I don't know how it happened, but the Berries N' Chia kind of tastes like bubble gum, and I am not complaining.)

Btw, I've been trying out some different superfood powders. So far these are my two faves and are a key ingredient for the energy bites. 

Chocolate Walnut Energy Bites

Makes about 25-30 small chunks

Time: about 20 minutes

You'll Need:

  • 1 Cup pitted dates
  • 1.5 cups walnuts
  • 2 packets (1/8 Cup) Perfect Food brand Raw Green Super Food (chocolate flavor)
  • 1/8 cup cocoa or cacao powder
  • 1 Tbsp vanilla extract
  • 1 Tbsp water
  • 1/8 tsp salt

In a food processor, blend the walnuts first for a few seconds. You don't want them too chunky otherwise the mixture won't hold together as well.

Add in the remaining ingredients and process for another 30 seconds or so. Ready? Stuff's about to get messy. Use your hands to roll the "dough" into balls of whatever size you choose.

Keep them as is, or roll them in a layer of cocoa.

Berries N' Chia Energy Bites

Makes about 25-30 small chunks

Prep Time: about 20 minutes

  • 1.5 cups pitted dates
  • 1/2 cup dried cranberries
  • 1 packet Amazing Grass brand "Amazing Meal" superfood mix, pomegranate flavor
  • 1/2 cup chia seeds
  • 1 Tbsp lime juice
  • 1/8 tsp salt

This one is just as delicious and even easier to make. Throw all the ingredients into the food processor and give it a whirl .

You can also use a rolling pin to flatten the "dough" out on a piece of parchment paper and cut into bars. Enjoy!

Raw Dark Chocolate Squares

CYMERA_20140218_151649

Whew, long time no post! The blog has been laying low for a few months due to some major life transitions both in my personal and professional lives. The good news is that during that time, A Body In Motion received a makeover! Please leave feedback below. Now that things have settled down and I have an idea of what direction I'm going in the blog is back on track, and she's offering you chocolate to make up for the lost time. A few months ago, one of my yogis was sharing with me how she makes homemade raw dark chocolate.  Being the chocoholic that I am I tried it right away, and I've been making it since...well...since my last blog post.  It's so easy and so full of good nutrients that I don't think you can even consider it a treat. In fact, you should probably eat it daily just to be safe!

CYMERA_20140218_151649

Raw Dark Chocolate Squares

Prep Time: 5 minutes

Freeze time: 10-15 minutes

Makes: About 4 oz dark chocolate

You'll Need:

  • 1/3 Cup raw cacao powder (or unsweetened cocoa powder)
  • 1/8 Cup coconut oil (let me take this opportunity to encourage organic coconut oil!)
  • 1 Tb Raw honey (I like GloryBee raw organic clover honey)
  • 2 Tb add ins (optional) I love chopping up nuts or dried fruit for this; today I used cashew pieces. A sprinkle of sea salt also tastes amazing. 
  • Plastic wrap

 

CYMERA_20140223_145835

Place coconut oil in a glass bowl, and warm the oil by placing the glass bowl in another bowl filled with warm water. Warm the oil just enough to soften it. Stir in cacao, honey, and add-ins.

CYMERA_20140218_134055

Scoop the mixture onto a piece of plastic wrap, and fold the plastic over the top of the chocolate, so that it's sandwiched between the two sides of plastic. Smooth out the chocolate to your desired thickness. Place plastic, with choc mixture inside, in freezer.

CYMERA_20140218_134525

The good news is that it doesn't take long to freeze this little guy. After about 10 minutes, you can easily peel the plastic off and break your bar into squares. Or eat the whole thing. No judgment here. 

Notes/modifications: I like my chocolate reaaaally dark and bitter, so I actually only use about 1/2 Tb honey. Feel free to adjust for desired sweetness. Agave and maple syrup are also yummy alternatives to the honey. I recently tried this recipe with carob powder instead of cacao, and wow...it was tasty! (If you're into carob) Carob is naturally sweeter than cacao, so use less honey or none at all. Also, carob seems to absorb the oil more than cacao does, so adjust by using a little more oil.  Enjoy!

CYMERA_20140218_151730

 

 

 

 

 

 

 

Raw Pumpkin Cheesecake (paleo, vegan)

IMG_20131116_203806

It's the middle of November and I still haven't posted a pumpkin recipe...shame on me! It's not that I haven't been eating anything and everything pumpkin, it's just been so hectic around here these days that I haven't had time to sit down and write out a good one.  I celebrated an early Thanksgiving last night with my dad's family, which gave me the perfect opportunity to play around with some pumpkin. This recipe was actually inspired by Detoxinista's Classic Raw Cheesecake. I've been wanting to try this recipe for a while now, but thought I'd give it a pumpkin makeover. Aaaaand, since I've been house sitting for the family I work for this weekend, I've been putting their Vitamix to very good use!

thanksgiving13

This cheesecake is just as delicious without a crust, but since I had loads of family to impress, I made mine with a crust. I used Detoxinista's (love this blog) Raw Graham Cracker Crust. I had to double her recipe to fit my 9" pan.

IMG_20131116_141239

Be careful, the crust alone is dangerously delicious. I may or may not have saved some to eat on its own....

Now for the cheesecake.

Raw Pumpkin Cheesecake

Prep time: 10 minutes, plus time to freeze overnight

Makes 1 nine inch pie

You'll need

  • 1 Cup cashew butter
  • 1 Cup zucchini, peeled and finely chopped
  • 1 Cup pumpkin puree (canned is easiest, but I actually had baked a pumpkin and had some left over which is even more yummy)
  • 2 T fresh lemon juice
  • 3 tsp pumpkin pie spice
  • 2 tsp vanilla flavoring
  • 5-8 dates (I only used 5, but if you're looking for a little more sweetness, feel free to toss in a few more)
  • 1/4 tsp salt

Process zucchini and lemon juice in a blender or food processor until you have a fairly smooth puree.

IMG_20131116_200304

Add remaining ingredients and blend until smooth. (Make sure to remove the pits from the dates!)

IMG_20131115_133035

Scoop the mixture into a 9" pan and smooth out the top. When I made this I actually forgot to grease the pan, but turns out it doesn't need it. Freeze overnight, or until firm.

IMG_20131116_203806

Serve to hungry family members and wait until after they've tried it to disclose what's in it!

IMG_20131117_183903

IMG_20131117_183801