I have lots of pictures to share with you today, plus a new recipe for what I’m calling Jungle Balls (inside joke: I’ll explain later).
Angela from Oh She Glows shared a similar nut-free version of these easy treats yesterday that are generally a mixture of nuts or seeds plus dried fruit.
My version uses a base of almonds and hemp seeds, with currants and raisins to sweeten, cinnamon and carob for flavor, and then a punch of protein-powder. I like the Sunfood brand of Sacha Inchi Powder. I have no affiliation or financial interest in this brand, but you can support me by buying it through Vitacost using this link if you’re a new customer (we both get $10 off):
You can literally make this recipe in minutes using the food processor:
Then you just use your hands to make the little balls; my recipe makes a dozen. I took them along for a hike this past weekend:
Okay, so I didn’t exactly eat them while hiking, but they were a welcome treat with my pre-packed, post-hike lunch:
Since I haven’t been eating any refined sugars for almost one month exactly(!), my taste buds go crazy when I indulge in something that has dried fruit:
Here’s my recipe:Print
Jungle Ball Recipe
- Yield: 6
- Category: Dessert
- 1 cup raw almonds
- 1/4 cup hemp seeds
- 1/2 cup raisins
- 1/4 cup currants
- 1 tablespoon carob powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ceylon cinnamon
- 1 tablespoon vegan protein powder
- 2 tablespoons cold water
- Place almonds in the bowl of a food processor. Pulse for 15-20 seconds or until ground.
- Add hemp seeds, raisins, currants, carob, vanilla, cinnamon, and protein powder and pulse to combine. Scrape down the bowl if necessary.
- Turn on the food processor and pour in the water through the feeding tube. Let the processor run until the dough forms a big ball.
- Then, use a spatula to transfer the mixture into a medium bowl. Use your hands to form a dozen balls.
- Chill for at least several hours before serving.
Oh, so did you want to hear the story of how the Jungle Balls got their name? Alan and I have gone to Maui in the past for vacation. We’ve been several times and we always go to this awesome health food store called Down to Earth. They have a counter inside where you can order salads and sandwiches, plus fabulous healthy desserts. The last time we went, they had a raw cookie called Jungle Balls that we were so addicted to. Every time we went by the store, we had to stop and get some Jungle Balls. This was several years ago and I honestly can’t even remember if their recipe is anywhere similar to mine, but the name stuck. 🙂
Here are some more pictures of late.
I’ve been loving all of the fresh summer produce from the farmers’ markets including these radishes, tomatoes, and a lemon cucumber that got used in my green salad:
I made these soft tacos for Alan topped with the same veggies:
Who knows what this omega-3-rich weed is that I pay good money for?
The fruit is unbelievable this summer:
A favorite breakfast is some chopped fresh fruit topped with homemade soy yogurt, buckwheat groats, cinnamon, chia, flax, and a dash of almond milk:
I’ve been making kale chips again lately and serve them with my morning green smoothie, ‘natch:
I’m eating lots of salads with my other latest obsession: raw crackers:
I think I’ve made three batches so far of these:
With so much good stuff, I feel like I’m overflowing with gratitude, health, and happiness:
This summer has been significant for me as I finish my master’s degree project in public health nutrition and begin to think about post-student life. I’ve had to do a lot of thinking about what I want to do next. At this point, I can’t tell you what that will include exactly, but I do know that as long as I’m taking care of myself by living a healthy, compassionate life and doing my best to inspire others to do the same, then I’m fulfilling my life’s purpose.
Let’s continue on this path together, shall we?
Have a wonderful rest of your week and I’ll see you back here on Friday with more delicious food.