Chocolate Truffle Treats
I know these look identical to the Live Well Bites but they are in fact a little naughtier, more or a treat than a post workout protein boost. They are totally delicious, taste really naughty and give you that extra energy boost whenever you need it. They are packed with protein and good fats from the nuts, natural sugar from the dried fruit and coconut and yes, they have some butter, but they are way better than a normal truffle and everything in moderation right?
- 150g pistachios or almonds
- 150g butter
- 4 tblsp honey
- 200g almond butter
- 150g dried apricots chopped finely
- 4 tbsps raw cacao powder or dark cocao powder
- 200g dessicated coconut
Roast the nuts for about 5 minutes, remove then blitz in a food processor retaining some texture. Melt the butter and honey together then add the almond butter and stir until mixed together. Throw in the chopped apricots, roasted nuts, cacao powder and stir together. Pour the thick mixture into a bowl and leave in a cool place to firm a little. Take small chunks of the mixture and roll into balls then roll them in the coconut to coat and store in the fridge until needed.
These little power packed balls will stay fresh for weeks in the fridge.
These are so easy to knock up and are great for the kids as an after school snack. Mine annoyingly don’t like the dried fruit so I leave it out or substitute it for dark chocolate chips
- 125g Light spelt flour
- 125g dessicated coconut
- 80g dried berries – I like blueberries but cranberries or cherries work just as well
- 100g rolled oats
- pinch of sea salt
- 125g butter
- 80g dark honey
- 1tsp bicarbonate
Mix the flour, coconut, dried berries, oats, bicarb and salt in a bowl. Melt the butter with the honey then add to the dry ingredients and stir together.
Roll pieces of dough into balls and put on a baking tray with non stick baking parchment on and flatten with back of a fork. Bake at about 180 degrees for 10-15 mins until golden brown. Cool and enjoy!
Delicious, nutricious and a very satisfying way of using up those green veggies at the bottom of the fridge!
Heat some olive oil in a large saucepan or deep ftrying pan. Throw in a couple of chopped leeks, put the lid on and let them sweat, you may need to add a splash of water to stop them browning. Add to the pan a couple of chopped garlic gloves and cook for a few minutes. Then add a head of chopped broccoli, cover in stock (I use a low salt Kalo chicken stock cube if I have no fresh chicken stock), put the lid on and cook for about 3 minutes then add any other quick cook green veg you want – I used half a bag of kale and spinach, put on the lid for another few minutes and then blitz in your vitamix, food processor or nutria bullet.
Add to soup
- stir in a tbsp of crème fraiche
- stir in a couple of spoons of the pistachio pesto
- some chunks of blue cheese
- chunks of toasted sourdough with grilled gruyere
- baked pitta croutons
Pistachio and Herb Pesto
I am slightly obsessed with this pesto, based on one from the brilliant book Persiana by Sabrina Ghayour. Sabrina pairs it with some roasted Butternut Squash, feta and pomegranate seeds and it is truly delicious. I had so much pesto left over from this dish that I started using it in everything!
- Spread on toasted sourdough with scrambled eggs
- Stirred through cooked quinoa with feta and pomegranate seeds
- Stirred through ‘Green Soup’, see below
- Melted over shredded chargrilled chicken and served with a rocket and avocado salad
The list is endless, it just seems to work with everything! Here is the recipe, my advice is to make lots!
100g shelled pistachios
80g parmesan, roughly chopped
a bunch or coriander, dill and parsley – with the leaves picked off
salt and pepper
juice of a lemon
Blitz the pistachios, parmesan and about 5 tbsps of olive oil together in a food processor so they retain some texture. Add the herbs, chilli oil, lemon juice and about 3 tbsps of water, salt and pepper and blitz again. Taste for seasoning, cover and chill in fridge and add to EVERYTHING!