Date and seed boost balls

We made it! I completely forgot how incredibly time consuming and energy sapping moving house can be. Organising, packing and moving all your belongings, then re establishing them somewhere new is big enough. But it’s the uprooting of your families energy and emotional connection that’s the exhausting part. This time last year we moved 1500 miles from England to Gibraltar. This time last week we only moved 5 doors down on the same road, so I’m sure it shouldn’t have been as tiring as has been. That said, we’ve done a great job. We’re settling fast and we are all happy to be here.

So it seems only apt to post a real energy fueller this week. These balls are great pre or post workout or just to get an extra kick through a busy day.

Date and tahini_4 (2)

They feature tahini, which is a wonderful ingredient made from the kernels of crushed sesame seeds. It is made up of 20% complete protein, which is more than most nuts. There are all sorts of reasons why you should get some tahini in your diet:

  • It is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  • It is a good source of Methionine, which aids in liver detoxification.
  • It is one of the best sources of calcium you can find.
  • It is high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  • It is packed with Omega-3 and omega-6 fatty acids which have been shown to improve the health of the brain and support healthy development of nervous tissues. They also optimize cognitive functions and emotional health.
  • Tahini is easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
  • It is also high in unsaturated fat (the ‘good’ fat).

These balls deliver deliver a great balance of savoury and sweet. They’re moist yet also have a little crunch from the seedy ingredients.

To make around 12 balls you will need:

  • 60g oats
  • 30g sesame seeds
  • 30g shredded or flaked coconut
  • 30g brazil nuts
  • 30g raisins
  • 60g dried pitted dates
  • 30g almonds
  • 30g raw pumpkin seeds
  • 10g chia seeds
  • 70 – 80z tahini
  • 30 – 40z honey
  • A generous squeeze of lime

To make:

  1. Blitz up all the fruit and nuts till fairly fine. A few chunkier pieces is ok for texture. It’s sometimes a good idea to do all the nuts and seeds and then all the fruits, before mixing together in a large bowl.
  2. Squeeze in the lime.
  3. Then mix in your tahini and honey with your hands or a spatula. Add the lower end of the measures first and check the consistency. The mixture should be dense enough to make balls but not wet. Use a little more of the tahini/honey to add more moisture if needed or more chia seeds if a little too moist.
  4. Once rolled into balls place in a tray in the fridge for an hour before eating. Keep these in the fridge in an airtight jar.

Date and tahini_3 3

I have an open jar of tahini now so sense some more tahini recipes coming!

Enjoy x

Salmon, date and almond tapas

We had an overnight visit to Tarifa at the weekend. It’s a small bohemian town in the province of Cadiz, on the southernmost coast of Spain. It literally sits at the very bottom corner of Europe where the Mediterranean meets the Atlantic. It’s a great place. The kite surfing and water sports attracts a really laid back crowd and an easy atmosphere.

Today’s post has been inspired by the fabulous fish and fresh tapas we sampled on our visit. I have brought together 3 simple ingredients that together make a knock out tapas plate.

The sweetness of the date works beautifully with the fish and the creamy crunchy almond gives the little nibbles some extra texture.

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For each piece you will need:

  • A strip of approximately 25g smoked salmon
  • 1 date
  • 1 almond

(Each piece contains around 70 calories)

To make:

  1. Pop an almond inside the date.
  2. Wrap the salmon around so that it just covers the date. Keep the strips the same if not a tiny bit wider than the date so that no date peaks out.
  3. Pierce through with a cocktail stick (don’t try pierce the nut just work to the side).
  4. Grind on a little black pepper and squeeze on some lime.
  5. Put in the oven at 150 degrees Celsius for about 5 minutes and serve immediately.

And because I LOVE a good salad…

Another serving option is to slice up 4 single pieces once cooked through and serve with lightly dressed leaves and coriander.

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Enjoy x