Treats & Snacks, x For Freezer x

Bomb-Bombs

Instead of taking something out of your life in 2021, hows about adding something in?

Like these energy bomb-bombs?

These mocha balls will happily hibernate in your freezer for up to four months, and your fridge for 1 month. This will help to upgrade those pesky sugar cravings into a nutritional party. We grab a handful running out the door and sink our nashers into them after 4 minutes of defrosting on the car seat beside me. They almost make traffic worthwhile. Almost.

Feel free to drizzle dark chocolate across each one, roll them as large of golf balls or teeny like cherries, or coat them in cacao powder. Of course wholefood divas can offset the coffee by adding some reishi powder or positive affirmations to the dough bowl. Namastasty. 


MOCHA BOMB BOMBS

3 tablespoons cocoa or cacao powder

170g roasted or blanched hazelnuts

12 gooey Medjool dates

2 tablespoons espresso coffee

Generous sprinkling of flaky salt

Added pinch of probiotics, chaga, lion’s mane, reishi, brahmi, whatever you fancy (optional)


Start by pulsing your cocoa or cacao with your hazelnuts in a food processor until they resemble bread crumbs (only delishier).

Then de-stone all your fabulous Medjool dates. I recommend proceeding with caution as one in every 100 Medjool dates can have a dry black mould that poofs out upon tearing into the date. You do not want this in your Sunday mocha ball!

Drop each date into the food processor, one by one, while the motor is still running. Trickle in the espresso until a manageable dough ball forms in your processor. Dust with sea salt, optional jazz, and roll into 16 beautiful balls. Chill until set, and coat with melted chocolate if you fancy. But we prefer them as they are. Freeze in bags for another date, or store in the fridge for up to 2 weeks.

Treats & Snacks

WFH PrOat Bars (haute bars?)

Heard of hemp protein? It comes from the same plant species as marijuana, but hemp is entirely legal and non-psychoactive. Sorry. My childer have it in their smoothies and these lunchbox proat bars. Proats (protein & oats) are simple to make, cheap, highly nutritious and crazygorgeoustasty.

Hemp protein powder contains all 8 essential amino acids to give it bragging rights in the plant kingdom, as well as a nice dose of omega-3 and iron. Omega-3 fats are important for gym bunnies as they help quench inflammatory markers and heal bruised tissue. More importantly, omega-3 fats feed your brain and not your waistline. We like.

Hemp’s rich store of iron is responsible for helping oxygen to Access All Areas and make you feel like a backing dancer for Beyoncé. Spinach pales in comparison – tough luck Popeye.

And finally, a word on flax seed. They help your pipes. A lot. And offer another round of omega-3 artillery.

Use whatever protein powder you have – I won’t mind. Much.

To make 8 bars:

80g oats

2 tablespoons hemp protein powder (or more oats)

3 tablespoons milled flaxseed

3-4 tablespoons maple or rice syrup

5 tablespoons runny tahini

Generous flurry of flaky salt

1 In a food processor or blender, blitz the oats and protein powder (is using) into a fine flour.

2 Tumble into a large bowl with the remaining ingredients and mash together with a fork and muscle. If your oats soak up all the liquid straight away, it’s worth adding another splash of tahini or syrup. Both the oats and the flax need liquid to make them more digestible. And if your tahini is super thick, you might benefit from adding another drop.

3 Line a loaf tin with parchment, and squash the mixture down. Freeze for 30 minutes, before cutting into bars and storing in the fridge. We love drizzling chocolate over ours, or extra sea salt. Serve them to moody teens or sporting nuts, and watch them prostrate your genius.

Salads & Suppers

Vegetarian Scallops

King oyster scallops make a dazzling alternative to turkey for any vegetarians in your orbit this Yule. Takes a mere 3 minutes to whip up from start to finish. So this recipe might just save Christmas (and your adrenal glands)!

Mushrooms are humming with beta-glucans. These nifty compounds do sha-mazing things for our bodies. They help lower cholesterol by forming a viscous gel that grabs excess cholesterol and moves it through your digestive tract much like La Cucaracha. Beta-glucans also slow down digestion, which in turn stabilizes blood sugar levels and minimizes the release of insulin or fangs (as conducted by my own scientific experiment).

Quite apart from their nutritional kudos, these mushroom scallops taste crazy-good. Hope they find a plate near you.


6 king oyster mushrooms

1 teaspoon smoked paprika

1 tablespoon olive oil

2 tablespoons ghee, butter or olive oil


Remove the mushroom stems from their caps. Keep the caps for another use (soup, stir fry, pickle, stock).

Slice each stem into 4 thick discs, resembling scallops. You can score each ‘scallop’ crisscrossing their diameter on each side if you fancy. This will help grab more flavour when they hit the pan, but is not integral to the recipe.

Massage the smoked paprika, salt and olive oil into the shroom scallops.

Heat a large sauté pan, cast iron griddle or frying pan over medium-high heat. Tip in the butter, ghee or olive oil. Wait until it’s hot enough to hear gentle sizzling noises when you swirl the pan.

Now pop in a few of your shroom scallops, being mindful not to overcrowd the pan and cause the poor chaps to sweat rather than sear.  Colour on both sides. Basting the hot ghee or butter over the scallops will help prevent the fat from burning, and quickly colour your scallops. When both sides are golden brown, remove and add the next batch, doting the pan with fresh butter. Repeat until all the scallops are done.

Serve hot with pureed parsnip or sweet potato. Gorgeous.