These are so satisfying and good for you, you can happily incorporate them into your busy lifestyle as a breakfast-on-the-run, or as an afternoon pick-me-up snack. They are low in carbohydrates and high in protein and good fat which is perfect for afternoon slumps or late night cravings.
1C sesame tahini
2 tablespoons light honey
2/3 C minced or ground pistachio nuts, lightly
1/3 cup sesame seeds
1. Combine the tahini, honey and salt in a medium sized bowl, and use a fork or the back of a spoon to mix and /or mash them together until reasonably well blended.
2. Add the currants and pistachio nuts, mashing them in as best you can. The mixture will be a little stiff.
3. Place the sesame seeds on a plate. Use your hands (wetting them if necessary) to form the mixture into 1 inch balls, then roll each ball in the sesame seeds until thoroughly coated.
4. Place the coated nuggets in the fridge in a tight fitted container. They can be stored in fridge or freezer
Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.
1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup semisweet chocolate chips (gluten-free, if desired)
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)
1. Before measuring the peanut butter, stir it up well.
2. Mix the peanut butter, honey and carob or cocoa powder until well combined.
3. Stir in the raisins and 2 tablespoons of the coconut.
4. Stir in the chocolate chips.
5. Refrigerate for 1 to 2 hours.
6. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.
Per serving (1 each): 110 calories (70 from fat), 8g total fat, 3g saturated fat, 0mg cholesterol, 40mg sodium, 10g total carbohydrate (2g dietary fiber, 6g sugar), 3g protein
What is more energy-laden than seeds and nuts? These tasty whole food wonders are packed with vitamins, healthy oils and essential fatty acids. This recipe is versatile and delicious and it really hits the spot when you need a boost – and if you’re on the go, it’s the perfect take-away snack.
½ C Brown Rice Syrup
2 tbsp Honey
¼ C Raw Nut Butter (almond or peanut)
1 C Cereal Flakes (millet puffs, kamut,
buckwheat or rice krispies)
1 C Rolled Grains (oats, kamut or spelt)
¾ C Dried Fruit (raisins, chopped dates,
apricots, cranberries, blueberries, cherries)
¾ C Raw Nuts/Seeds (almonds, cashews,
sunflower seeds, pumpkin seeds, flax,
1 tsp Cinnamon
1 tsp Vanilla 1 tsp (optional)
1. Gently heat syrup, honey, nut butter in large sauce pan until melted
2. Stir in remaining ingredients and then pat lovingly into a 8 in by 8 in pan
3. Refrigerate at least 1 hour