Coconut & Raspberry Bliss Balss

INGREDIENTS

1 cup (140g/4.9oz) sunflower seeds
1 cup (100g/3.5oz) desiccated coconut
1⁄3 cup (50g/1.7oz) chopped beetroot
1⁄3 cup (8g/0.3oz) freeze-dried raspberries
1⁄2 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder
3 Tbsp coconut oil
2 cups (320g/11.2oz) dates, soaked for 4 hours

COATING
1 cup (100g/3.5oz) desiccated coconut
1⁄4 cup (6g/0.2oz) freeze-dried raspberries

METHOD

Place the sunflower seeds, desiccated coconut, beetroot, freeze-dried raspberries, sea salt and vanilla bean powder and blend until fine. Add the coconut oil and blend until well mixed. Add the dates and blend on low until well combined. Pour mixture into a bowl and set aside.

Place the desiccated coconut and freeze-dried raspberries in a small bowl and mix with your hands, rubbing to combine the raspberry colour with the coconut. Take two tablespoons of the mixture and roll into a ball. Place in the raspberry coconut mixture and roll around to coat completely. Continue to do this until you have used up all the mixture. Store, refrigerated, in an airtight container for up to three weeks.

Makes 12

How to Build a Packageless Pantry

As we ease into the warmer months, you may feel the need to strip back the layers a little. A little cleansing, clearing of the wardrobe and perhaps slightly less conventional, a clearing out of the pantry. The pantry is surprisingly a place of major clutter for many people, it’s amazing what can hide in there.

So, what does a packageless pantry mean?

It basically involves a removing of all the unnecessary packets of plastic, foil and wraps and replacing everything with a jar or sealed container. This means everything is more organized and remains fresh for much longer. A pantry doesn’t have to be hidden, once it’s beautified you could have it on display and bring some life and inspiration to your kitchen.

But where to start?

1. Simplify

This crucial step involves pulling everything out of the pantry. Then it’s time to sort into piles of what to keep, what to compost or what to give away.

2. Repurpose & Clean

Gather all your empty jars and containers - fill your sink with hot soapy water, soak and scrub them, then lay them out to dry fully (crucial!). If you’re short on jars, visit your local second-hand store or GoodFor store and get yourself equipped with a new set. Remember after a good scrub, any old jar will suffice!

3. Empty & Refill

Next, empty out all opened packets, bags or boxes of food and transfer them into your shiny clean jars. Get rid of anything past its use-by date and work towards buying only what you need or use and then buy in bulk.

4. Label

Once you’ve filled your jars, it’s time to label them. There are many ways to do this, a white chalk pen works well on glass, paper tape & a vivid, otherwise investing in a label maker could be a good idea.

5. Organise

Now it’s time to fill your pantry. Start by dividing it into sections. Keep spuds and onions on the lower shelves in cane baskets or boxes. Then find space for your spice jars; spreads; grains and legumes; then oils and vinegars. This is where your creativity comes into play.

Now it’s time to find your local store where you can take your jars, bottles and containers and refill without a hassle. GoodFor is the ultimate spot for this, “BYO packaging” is standard store etiquette, otherwise they provide paper bags which you can fill, then empty into your jars at home, too easy.

All Golden Yogi Members now get 10% off when you shop in the GoodFor Takapuna store. Simply present your valid Golden Yogi members card at checkout.

YOUR NEW LOCAL:

GoodFor wholefoods refillery

360 Lake Road, Takapuna

Opening Hours:

Weekdays 10am - 7pm

Weekends 10am - 6pm

www.goodfor.co.nz

0800GOODFOR

Vegan Coconut Agar Jellies

INGREDIENTS

1 can (400mL ) of Fair Trade Organic Coconut Milk

1/2 tsp. pure vanilla extract

1 tsp. rose water 

3 cardamom pods crushed

3 tsp. Agar powder - Pacific Harvest Brand

METHOD

1. Heat coconut milk, with all ingredients except agar.
2. Bring to a boil, and then simmer for 10 minutes to let flavours infuse.
3. Strain the crushed cardamom pods out, add the agar and mix well with a whisk.
4. The mixture starts to thicken up after a couple of minutes. 
5. Pour into a glass dish, or mould of your choice, can be made into individual servings.
6. Allow to sit at room temperature until the mixture cools down, then place in the fridge for a minimum of 2 hours. 
7. Cut into squares and have as a snack to nourish your skin, hair nails and digestive system or have as individual dessert servings. Store in the fridge.

Raspberry Orange Bliss Balls

INGREDIENTS 

1 Cup (35g) Freeze Dried Raspberries (Fresh As)

1  1/2 Cup Cashew nuts

1 Cup Almonds

200g Dates (fresh) or Trade Aid Medjool Dates

Zest of 1 Orange 

Juice of 1/2 Orange

1 packet (35g) of Freeze Dried Raspberry Powder (Fresh As) to roll the bliss balls in

METHOD

1. Grind up Raspberries into a rough powder in the food processor. 

2. Add cashew nuts and almonds to the food processor with the raspberries and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, orange juice, and orange zest to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the raspberry powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Healthy Snacks Guide

There are lots of great snack ideas on our Healthy Treats page ... we will share some of them here too, along with some savoury options as well. Happy snacking!

In between meals is usually the time when unhealthy choices slip into our diet.  Green juices and smoothies are great snacks to have for your mid morning or afternoon snack. Other great ideas include :

 - Fresh Dates

-  Orange or Mandarin

-  Piece of Fresh Fruit

-  Green smoothie or juice

-  3-5 x Olives

-  Cup of Herbal Tea

-  Bliss Balls or raw truffles

-  ½ cup unsweetened natural yoghurt

-  Small hand full of raw nuts or seeds

-  ½ Avocado on raw or wholegrain crackers

-  Raw or wholegrain crackers with hummus, sauerkraut, tomato and sprouts.

-  Vegetable Sticks with Hummus or fresh pesto

Super Salad Guide

Prepare for the yummiest of yummy salads with our easy to follow to guide. We recommend using organic vegetables that are in season for optimal freshness and taste. Cutting vegetables and leafy greens finely allows for flavours to mingle. And always remember to toss through a small amount of homemade dressing in your salad bowl before serving, then your salad will be even more delicious!

Raspberry Chocolate Bliss Balls

Ingredients 

1 Cup (35g) Freeze Dried Raspberries (Fresh As)

1 Cup Cashew nuts

1 Cup Brazil nuts (Ceres)

1 cup Dates (fresh) or Trade Aid Medjool Dates

1/2 cup Cacao Powder (Matakana Superfoods)

Juice of 1 Lemon

1 packet (35g) of Freeze Dried Raspberry Powder (Fresh As) to roll the bliss balls in

Method

1. Grind up Raspberries into a rough powder in the food processor. 

2. Add cashew nuts and brazil nuts to the food processor with the raspberries and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, lemon juice, and cacao powder to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the raspberry powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Zesty Blackcurrant Bliss Balls

Ingredients

1 Cup Freeze Dried Blackcurrants

1 Cup Cashew nuts

1 Cup Almonds

1 cup Dates (fresh) 

Juice of 1/2 a Lemon

Zest of 1 Lemon

*1/2 cup of extra Freeze Dried Blackcurrants to roll the bliss balls in.

METHOD

1. Grind up Blackcurrants in to a powder in the food processor. Put aside 1/2 cup of the powder in a bowl to roll the bliss balls in later. 

2. Add cashew nuts and almonds to the food processor with the blackcurrants and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, lemon juice, and lemon zest to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the extra blackcurrant powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Golden Milk

Turmeric has been touted as a wonder herb and used in Indian and Chinese Traditional Medicine for centuries - and for good reason! Turmeric has significant anti-inflammatory properties. It is known to be beneficial to the inner organs, the spine, and the joints. It also purifies the blood and promotes general good health.

Check out this Golden Milk recipe from Yogi Bhajan for a tasty and easy way to prepare turmeric.

Golden Milk is especially beneficial for stiff joints and helps reduce inflammation in the body.

Ingredients

1/8 teaspoon turmeric

1/2 cup water

250mL milk – (to make dairy free you can use Almond milk or Soy Milk)

2 tablespoons raw almond oil

Honey to taste

1 cardamom pod (optional)

Cooking Instructions

Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures using a blender if desired. Add honey to taste. The cardamom may be cooked with the turmeric for added flavor.

Here’s an interesting fact about turmeric that you might not know… Studies have shown that its anti-inflammatory effects are comparable to that of common over the counter drugs like Ibuprofen. 

Cacao & Blackcurrant Bliss Balls

Ingredients

1 Cup Raw Almonds

12 Dried Figs (soaked in hot water for 5-10 minutes)

1 Cup Coconut Shreds

½ Cup Freeze Dried Blackcurrants

½ Cup Cacao Butter

¼ Cup Cacao Powder

 

Method

Soak the dried figs in a bowl of hot water (boiling water from the jug is fine) and set aside whilst preparing the other ingredients

Place the almonds, coconut and blackcurrants into the food processor

Drain the figs and roughly chop along with the cacao butter and place into the food processor

Mix ingredients in the food processor until a sticky consistency forms - you may need to add a little bit of water to the mix to help bind the ingredients

Shape the mixture into balls according to the size you wish and roll into cacao powder, you can also try rolling into desiccated coconut or simply leave them plain

Enjoy!

Spinach & Quinoa Fritters

Ingredients

300g frozen spinach with the water squeezed out *Other leafy greens can be substituted or mixed with spinach

2 eggs OR Vegan egg substitute: mix 2 tbsp. chia seeds and 1 tbsp. flax seeds with 1/3 cup of water - *must allow the mixture to rest for 30 minutes before cooking

1 tbsp. psyllium husks

2 tbsp. chia seeds

1 cup uncooked quinoa

1 tsp. sea salt or Himalayan salt

Coconut oil or olive oil for frying

 

Method

1. Defrost the spinach and squeeze as much water out of the frozen spinach as you can, if using fresh spinach or any other leafy greens- lightly steam and then squeeze out the water. 

 2. Cook 1 cup of black or white quinoa in 2 cups (500 mls) of water with a pinch of Himalayan salt or Celtic sea salt, bring to a boil. Reduce the heat to a gentle simmer and gently cook for about 15 minutes, until you see rings form around the quinoa seeds. Set aside and mix with the spinach.

3. In a large bowl mix the quinoa, spinach with 1 tsp. salt, add 1 tbsp. of psyllium husks and stir well. Mix in the 2 eggs and chia seeds, stir to combine well. Allow this mixture to rest for 15 minutes before shaping into patties. I make mine between 6-8cm wide, which makes between 15-20 patties. 

Vegan Option

Add 2 tbsp. chia seeds and 1 tbsp. flax seeds to 1/3cup water in addition to the chia seeds and psyllium husks already mentioned in the recipe. Allow the mixture to sit for at least 30 minutes before shaping into patties and cooking.

 4. Heat your skillet, to a low to medium heat, add oil and place your patties in the pan.

Fry between 3-5minutes on each side or until golden brown. 

Serve with salad of your choice, sauerkraut, fresh vegetables or as a burger, or enjoy as a simple savoury snack. 

Blueberry & Cacao Bliss Balls

Ingredients

1 cup Dates (soaked)

1 Cup Almonds

1 Cup Walnuts

1/3 cup Cacao powder

1/2 cup Coconut flakes

1/3 cup Cacao nibs

1/8 tsp Sea Salt

3 Tbsp Coconut Oil (melted)

1 tsp Natural Vanilla Essence

1/3 cup Dried blueberries

1/2 cup Pistachios

METHOD

1. Grind up almonds, walnuts, coconut flakes in the food processor, then transfer to a bowl.

2.  Add dates, and coconut oil to food processor and process until it forms a thick paste.

3.  Add to food processor the ground nut mixture, cacao powder, vanilla, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.

4.  Add blueberries, pistachios, and cacao nibs to the food processor and pulse until blended into the dough but still chunky to add texture and colour to the dough.

5. Shape into balls and store in the fridge until serving.

Servings: 15 - 20 bliss balls (remember to eat in moderation).

These little balls of delish went down an absolute treat at our recent Summer Solstice event!

Raw Raspberry Pie

BASE

Ingredients

1.5 cups Raw Almonds

1/3 cup Raw Cacao powder

1/4 cup Raw Cacao nibs

10 Dates

1 tsp Natural Vanilla Essence

1/8 tsp Sea Salt

Method

Grind almonds in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. 

FILLING

Ingredients

3 cup Cashew nuts (soaked overnight)

2 cups Fresh Almond milk

2 Tbsp Lemon juice

1/3 cup Honey

1.5 cups Raspberries (fresh or frozen)

3/4 cup Coconut oil (melted)

2 Tbsp Lecithin

Method

1.  Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.

2. Add to blender all ingredients except the coconut oil, lecithin, and raspberries.  Blend until smooth and creamy.

3.  Add melted coconut oil and lecithin to blender.  Resume blending until smooth and creamy.

4. Cover the base of the pie with 1/2 cup raspberries.

5.  Pour half the filling into a bowl.  To the remaining filling in the blender add a cup of raspberries and blend until smooth. 

6.  Pour together the two jugs of filling into the base to make marble effect of raspberry and white filling.  Once all the filling has been poured into the base you can use a spoon to make pretty marble patterns on the top of the pie.

7.  Decorate the pie with raspberries on the top.  Place pie in the freezer to set.  Once the pie has set firm move into the fridge.

Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.

Berry Chia Pudding

Ingredients

1 cup chia seeds

4 cups almond milk (fresh)

1 teaspoon vanilla extract

3 pitted dates

500g Mixed Berries (frozen or fresh)

Method

Simply mix the ingredients together almond milk, vanilla, dates, and berries until smooth. Then add Chia seeds and blend together and then let them rest for a few moments. Pour into a large bowl. Stir the mixture well with a fork every five minutes or so. At first, it’ll seem far too liquidy, but over the course of thirty minutes the chia seeds will plump up, till the pudding resembles thick pudding consistency. Leave the pudding for several hours or overnight in the fridge to allow the chia seeds to fully soak and expand. The pudding can be stored in the fridge for 3-4 days.  Enjoy! 

DOUBLE CHOCOLATE BLISS BALLS

INGREDIENTS

1 Cup Almonds

1 Cup Brazil nuts

1/2 Cup Pumpkin Seed

1/3 Cup Cacao Nibs

1/3 Cup Coconut Nectar

2 Tbsp Cacao powder

2 Tbsp Cacao butter

1/8 tsp Sea Salt

METHOD

1. Grind up almonds, brazil nuts, and pumpkin seeds in the food processor.
2.  Add cacao nibs, coconut nectar, cacao powder, cacao butter, and salt to food processor and process all ingredients together for a few minutes until the mixture forms a dough.
3. Shape into balls and store in the fridge until serving.

Servings: 15 - 20 bliss balls.

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RAW ANZAC COOKIES

INGREDIENTS

1 cup Almonds (ground)

1/2 cup Cashew nuts

1/2 cup Sunflower Seeds

1 cup Shredded Coconut

1/4 cup Coconut Nectar (or honey)

2 Tbsp Coconut Oil (melted)

1tsp Vanilla Essence

1/8 tsp Sea Salt

METHOD

1. Grind up almonds, cashew nuts, and sunflower seeds in the food processor.

2.  Add shredded coconut, coconut nectar, coconut oil, vanilla essence, and salt to the food processor. Process all ingredients together for a few minutes until the mixture forms a dough.

3.  Roll into balls and then place on a tray.  Press the balls flat into cookies with a fork.

6.  Store in freezer until ready to serve. Please note, once out of fridge these will soften and could become crumbly.

Enjoy with your favourite herbal tea or a green juice. Yum!

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RAW CHOCOLATE MARBLE DREAM PIE

BASE

INGREDIENTS

1 1/2 cups dry Almonds

3 Tbsp Cacao Powder

1/3 cup Cacao Nibs

10 x fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Himalayan Salt

METHOD

Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.

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PIE FILLING

INGREDIENTS

3 cups soaked Cashew nuts

2 cups Raw Almond Milk* (see recipe below)

3 Tbsp Lemon Juice

1/2 cup Honey

1 tsp Natural Vanilla Essence

1/8 tsp Sea salt

3 Tbsp Lecithin

1/2 cup Virgin Cold Pressed Coconut Oil

1/2 cup Cacao Butter

METHOD

1.  Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.

2.  Add to blender all ingredients except the coconut oil, cacao butter, and lecithin.  Blend until smooth and creamy.

3.  Add melted coconut oil, cacao butter, and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.

5.  To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.

6.  Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.

Eat, share & enjoy with friends and family!

The pie will keep for at least 4 days.  Store covered in the fridge.

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*RECIPE: RAW ALMOND MILK

INGREDIENTS

1 C Raw Almonds

3 C Water

METHOD

Soak almonds overnight.  Blend ingredients together 2-3 minutes.

Pour into straining bag and squeeze out the milk.

Stores in fridge for up to 5 days

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RAW HOMEMADE CHOCOLATE

INGREDIENTS

1 cup Cacao powder

3/4 cup Cacao butter

1/2 cup Honey

2 cups combining: nuts, seeds, cacao nibs, dried fruit of your choice. (I used a combination of pumpkin seeds, sunflower seeds, almonds, cashew nuts, cacao nibs, goji berries, and raisins.)

METHOD

1.  Melt cacao butter and honey slowly.  Place the ingredients in a glass bowl and then put the glass bowl in a bigger bowl of warm / hot water (but not too hot!).  It will take about 15 minutes to melt into a liquid slowly.

2.  Add melted cacao butter, honey, and cacao powder into a food processor and blend until smooth.

3.  Pour chocolate mixture into a bowl containing the mixture of nuts, seeds, and dried fruit.  Mix until the chocolate covers all the nuts, seeds, and fruit.  Pour the yummy chocolate mixture into a paper lined slice tin (or you could use silicon moulds if you would like small chocolates).

4.  Place into the refrigerator for an hour to set.  Enjoy!! 

Note: You could use maple syrup, coconut nectar, stevia, or agave nectar instead of honey as the sweetener.

GINGER BLISS BALLS

INGREDIENTS

1 cup Sunflower seeds

1 1/2 cup Cashew nuts

1 tsp Vanilla Essence

5 Tbsp Coconut oil (melted)

10 Fresh dates

2 Scoops Nuzest Clean Protein - Natural flavour

3 tsp Ground ginger

1/4 tsp Sea salt

METHOD

1. Grind up sunflower seeds and cashew nuts in the food processor, then transfer to a bowl.
2.  Add dates, vanilla essence, and coconut oil to food processor and process until it forms a thick paste.
3.  Add to food processor the ground sunflower seeds, and cashew nuts, ginger, Nuzest protein, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls and store in the fridge until serving.

Serves 15 - 20 bliss balls (remember to eat in moderation).

 

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SUPER SEED BARS

INGREDIENTS

2 cups Almonds

1 cup Pumpkin Seeds

1 cup Sunflower Seeds

3/4 cup Sesame Seeds

1/2 cup Hemp Seeds (or extra Sunflower seeds)

1/2 cup Flax seeds

2/3 cup Goji Berries (or Raisins)

2/3 cup Cacao Nibs

1/8 tsp Sea salt

1 tsp Natural Vanilla Essence

1/2 cup Tahini

1/2 cup Honey

1/2 cup Raw Cacao Butter (melted)

1/4 cup Coconut oil (melted)

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METHOD

1. Grind up almonds, pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, and flax seeds in the food processor, then transfer into a bowl.  Depending on your food processor size you may need to do in small batches.

2.  Add the remaining ingredients into the bowl with the ground nuts and seeds. 

3.  Stir until all ingredients are combined well together.

4.  Press into a slice tin (lined with paper)

5.  Place in fridge to set and until ready to serve.

Enjoy!