Date coconut nutty power balls

Date coconut nutty power balls

2 cup Medjul dates pitted

1 cup desiccated coconut

1 cup almonds

1 cup pecan or walnut bits.

1/2 cup cashews

( you can add pistachios too)

1/3 cup raisins

2 tbsp Nutella 

3 tbsp cocoa powder

2 tbsp vanilla syrup or few drops of vanilla essence

1/2 cup dry coconut powder to coat the date balls. 

Toss all the ingredients except walnut bits in a food processor and run on pulse speed until everything is coarsely ground and well blended. Remove the mix from food processor into a bowl and toss all the walnut bits and gently mix it with spatula. Take a small ice cream scoop and scoop out the prepared mix onto your palms and gently round them. Spread half cup of coconut powder onto a flat plate. Gently round the date balls on the coconut powder and roll them until well coated. Store at room temperature in air tight containers. Should last for several weeks. 

Vietnamese Spring rolls with peanut sauce.

Fresh Vietnamese rolls with peanut sauce.

Round spring roll skins

Rice stick noodles

spring mix salad

Cucumber ( thin sliced)

Shredded carrots

Boil water turn gas off and drop rice noodle stick in it. Let the noodles sit in water for 10 minutes. Drain the water out of noodles and set aside.

In a bowl mix noodles, spring mix, shredded carrots and thin sliced cucumber. Add salt and pepper. 

Take a plate fill with water, soak a spring roll skin in this cold water for 5-6 seconds. Gently place the soaked skin on a plate. Place prepared rice noodle and vegetable mix on one end of spring roll skin and roll them into spring rolls. Serve with peanut chili dipping sauce.

Tips to make flowers stay fresh longer

Tips for making flowers last longer anywhere from 2 to 3 weeks. 

Method 1: Add 2 tbsp Listerine mouth wash or any mouth wash to the water in the vase.

Method 2: 1 tbsp sugar and 2 tbsp vinegar to the water in the Vase and a copper penny.

Method 3: add a can of sprite or 7up soda to the water in the vase. 

Important steps for all flowers: 

Cut the stems at an angle every 4-5 days this improves absorption. 

Change the water every 4-5 days, fresh water =fresh flowers it's that simple. 

Turmeric ginger wasabi noodle soup!

Turmeric ginger wasabi noodle soup!

Good for stuffy nose and throat!

2 cube fresh turmeric peeled and sliced. ( or substitute with 1/2 tsp turmeric powder)

1 cube fresh ginger peeled and sliced

4 cloves garlic peeled and sliced

1 carrot peeled and sliced

1 capsicum peeled and sliced

1 bunch green onion ( use top 4-5 inch with white part save the green for garnish)

8-10 grape tomatoe sliced into two.

Angel hair pasta about half bag.

1/4 slab of tofu cubed

2 tbsp soya sauce

2 tbsp rice vinegar

1 tsp honey

1/4 tsp wasabi powder

1 tbsp habanero sauce. 

2 tbsp sesame oil or olive oil

Heat about 10-12 cups water with add angel hair pasta, fresh turmeric. While pasta is cooking sauté veggies in sesame oil in a pan or skillet. 

First Sauté garlic, ginger and onion first for a minute then add carrot, capsicum and tofu. Sauté for few minutes. Add all the sauté veggies to water with pasta in it. Add all soya sauce, rice vinegar, harden arp sauce, honey and wasabi powder. Garnish with tomato, cilantro  and serve hot. 

Tabouli fattoush salad dressing

Tabouli or fattoush salad dressing.

Makes 400ml salad dressing.

Juice of 5-6 yellow lemons

1 1/2 cup of  olive oil

2 tsp white pepper powder

1/2 tsp dry mint leaves

3 tsp sumac powder

1 tsp salt

1/2 tsp garlic powder

Whisk all the ingredients with a fork. Store in a airtight container. Should last for a week at room temperature and months in refrigerator. Shake well and Pour over salad. 

Green freeze!

Green freeze!

Portion and Freeze your greens in snack size freezer bags. Toss In spinach, kale, green boiled lentils, avocado for that green smoothie explosion!

I soaked 2 cups of dry green peas lentils in warm water over night. Boiled them in 4 cups water for 8-10 minutes. Drained excess water out. Eat them as is or Add to smoothies for protein, vitamins and minerals. They taste sweet and add the thickness to any smoothie!

Spinach cranberry chia nut salad!

Spinach cranberry raisin chia nut salad!

1 bag baby spinach

2 cups total of dry cranberry, raisins and choice of nuts.

( I used almond and cashew but pistachio, walnut and pecan will go just as well)

2 tbsp raspberry vinaigrette or balsamic vinaigrette dressing

1/2 tbsp sweet and sour or orange panda Chinese sauce

1/2 tsp mustard sauce.

1 tsp chia seeds

2 tsp olive oil or coconut oil

I cup drained mandarin wedges.

Mix sweet and sour, raspberry vinaigrette and mustard sauce in a bowl. Add chia seeds to it and set aside

Heat a large skillet.

Add 2 tsp olive oil and sauté cranberry and nut mix for 10-15 seconds. Turn gas off and Add all the spinach and dressing to the skillet. Toss gently. Don't over wilt the spinach. Remove into a cold storage container. Add mandarin slices and Refrigerate for 30 to 60 minutes and serve chilled. Optional  sprinkle sea salt, pepper or pepper flakes.