Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Ginger, Pear and Pistachio Balls Recipe

Makes 18 balls

Ingredients

• 1 cup pitted dates
• 1 cup dried pears
• 1/2 cup raw cashews
• 1/2 cup whole, raw pistachios, plus 1/2 cup coarsely chopped
• 1/2 cup gluten-free quick oats
• 1 Tbsp. cashew butter
• 2 tsp. ground ginger

 

 Directions

In a food processor, combine the dates, pears, cashews, whole pistachios, oats, cashew butter, ginger and 3 tablespoons of water and process on high speed for 2 to 3 minutes, until a thick, sticky mass forms. You may need to add another 2 to 3 tablespoons of water.

Spread the chopped pistachios on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the chopped pistachios to lightly coat and then set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 30 minutes. Store in the refrigerator, or at room temperature, until required.

Serving size: 1 ball
Calories 120 kcal
Protein 3g
Fat 5g
Carbohydrate 17g
Sugar 8g
Dietary fiber 3g

From Energy Balls by Christal Sczebel (Chronicle Books, 2017)
Recipe created by Christal Sczebel


Cashew, Cranberry and Coconut Balls Recipe

 Makes 18 balls

Ingredients

• 1 cup raw cashews
• 1 cup pitted dates
• 1/2 cup dried cranberries
• 1/2 cup vanilla vegan protein powder
• 1/2 cup unsweetened, shredded coconut, plus 2 Tbsp.
• 2 Tbsp. unsweetened almond milk

 

 Directions

In a food processor, combine the cashews, dates, cranberries, vanilla protein powder and 1/2 cup shredded coconut and process for 3 minutes, until you have a crumbly, well incorporated consistency. Add 1 tablespoon of the almond milk and process for another 1 to 2 minutes, until the mixture is sticky enough to roll into balls. If the mixture is still too crumbly, add the remaining 1 tablespoon of almond milk and process for another 1 to 2 minutes.

Spread the remaining 2 tablespoons of shredded coconut on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the coconut to lightly coat and set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 1 to 2 hours. Store in the refrigerator until required.

Serving size: 1 ball
Calories 102 kcal
Protein 4g
Fat 5g
Carbohydrate 12g
Sugar 8g
Dietary fiber 1g

Recipe created by Christal Sczebel
From Energy Balls by Christal Sczebel (Chronicle Books, 2017).

Roasted Almond-Butter Bars Recipe

 Makes 10 to 12

Ingredients

Apple puree is a great way to sweeten lots of recipes without adding refined sugar. Simply peel and core red apples and chop them into bite-size pieces. Place in a large saucepan with 3/4 inches of water. Simmer for 40 minutes, or until very soft, then blend until smooth. Store in the fridge for up to 5 days, or freeze in portions.

• 2 Tbsp. coconut oil, plus more for the pan
• 2 Tbsp. chia seeds
• 12 medjool dates, pitted
• 2 1/2 cups rolled oats
• 5 Tbsp. apple puree
• 2 tsp. ground cinnamon
• 4 Tbsp. hulled hemp seeds
• 3 Tbsp. roasted almond butter
• 1/2 cup unsweetened coconut chips
• 1/2 cup raisins
• Pinch of salt
 

 Directions

Preheat the oven to 400°. Use some coconut oil to oil an 11- x 7-inch baking pan.

Put the chia seeds in a glass with 1/2 cup of water. Let this sit for 20 minutes until the seeds expand and form a gel.

Put the dates and the 2 Tbsp. coconut oil into a food processor and whiz.

Mix all the other ingredients, including the chia gel, in a bowl, then stir in the dates until everything is evenly blended.

Press into the prepared pan and bake for about 20 minutes, or until golden brown.

Excerpted from Natural Feasts by Ella Mills.
Recipe created by Ella Mills


Recent Posts


Tags

ham apricots hash browns cucumber hummus gnocchi pumpkin peppers spinach zucchini Cinnamon Organic 3-Bean & Vegetable Soup croutons beets tomato paste Ginger vanilla bean thyme Citrus Roasted Shrimp walnuts oranges onion garlic cumin banana pastry cream Gruyère cheese grapes Squash paprika raisins green beans Salsa gorgonzola mushrooms red wine vinegar eggs medjool dates Italian seasonings macaroni salad yogurt coconut apple cloves Carrot Glaze rosemary potato hoisin sauce clove apple cider vinegar bell peppers oregano avocados Roast Chicken pecans soup honey greek yogurt cranberries summer lime quinoa roasted veggies cashews Giada's Herbed Quinoa Beet-and-Apple Salad Lemon juice roasted Roasted Brussels Sprouts Guacamole bell pepper Kiwi sweet potatoes Broccoli heavy cream white beans gluten free Cauliflower Pizza tahini almond butter brussel sprouts butter sourdough bread protein powder Honey Chipotle tomatoes Almonds Easy Frittata tomato juice almond milk pasta mayo chicken broth goat cheese dressing pomegranate molasses pie crust croissants cashew sage leaves garbanzo beans bacon sugar parsley spicy salmon curry powder Shallot kalamata olives pear pomegranate eggplant Reggiano Cheese cheese Gazpacho berries roasted beets Guacamole Toast white wine vinegar ACV chili olive oil stir-fry vegetables lemon roasted carrots sandwiches Zucchini Parmesan Crisps cambozola dr axe Chicken pistachios salad cauliflower crust Fruit Smoothie chicken salad Wraps peaches black bean Southwestern Salsa sunflower seeds Salmon pumpkin puree casserole carrots chia seeds chard leaves Chicken and Broccoli Stir-Fry cucumbers Arugula horseradish Bartlett pears quesadillas MACA


Archive