Vegan, Raw, Gluten Free, Sugar Free
It’s been one of those post-exam weeks where I have literally achieved nothing with my time. I spent the first day sitting in front of the heater eating sultanas and staring at the floor. I spent the second day sleeping and playing with my dogs ears. The rest of the week has gone much the same way. It has been awesome.
I had grand plans to share a new zucchini noodle recipe with roast tomato sauce, but alas I ate all the zucchinis. I also ate all the tomatoes, and the avocado as well. I’m sorry! I have a good feeling that next week will be zucchini noodle week. So instead this week turned into bliss ball week because you can never have enough recipes for these protein balls, and also cafe’s these days are selling them for like, $3 a ball. That’s not cool guys. You could make twelve balls for that amount of money! (And it would taste better. Sshh).
Something exciting did actually happen this week. I got a tattoo! It’s a little sun on my left shoulder drawn by my friend Lilli, who designed the title here and is an amazing artist as well. I’d wanted to get a little sun tattoo for a year at least and when my friend said she would get one too, I thought yolo! It’s tattoo time!
It didn’t really hit me that I’d got it until a few days later, but I’m very happy with it. The sun as a symbol means a lot to me and now every time I look over my shoulder, there it is sitting there. A little ray of sunshine. There’s a picture of it on instagram if you want to see, although I have to warn you I am a little bit nakey in that photo. (Please don’t report me!)
Ok, bliss ball time. Also, I promise I will quit with the dark lighting after this post! I’m going through backgrounds in colour phases to learn about my camera settings, which is why things are looking strange and repetitive lately ❤ Have a great week!
One Year Ago: Apple, Quince and Walnut Crumble Pie
Basic Bliss Ball Recipe:
1 cup dried fruit: either dates, apricots, sultanas or a mix
1.5 cups nuts: walnuts, almonds, hazelnuts, cashews or a mix
Coconut and Vanilla:
Soak 1 cup sultanas in water for half an hour. Bash up 1.5 cups walnuts in a mortar and pestle. Add 3 tbsp desiccated coconut, and the seeds from half a vanilla bean. Blend everything together. Roll the balls in more coconut and store in the fridge.
Chocolate and Cinnamon:
Soak 1 cup apricots in mandarin or orange juice for half an hour, and chop finely. Bash up your nuts in a mortar and pestle. Blend with the drained fruit, 1 tsp cinnamon and 4 tbsp raw cacao powder.