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Coconut Cacao Nut Butter Bites (NSNG)

Coconut Cacao Nut Butter Bites (NSNG)

Here are some fat bombs…AKA energy bombs!  Fat is not a bad word around here, did you know that?

I made these bites without any sweetener, so they are NSNG (No Sugar No Grains).  They are not sweet, so don’t expect them to be!  Having one of these is like eating a shot of espresso.  Oh, yeah!

If you must have that sweet sense on the tongue, you can always add a little liquid sweetener.  (Go easy, now!)

I intend to use these Coconut Cacao Nut Butter Bites to fuel my active days out on the mountain bike or up on the ski hill.  I expect 1 bite to keep me going for hours!

Please note– I still need to find out how they travel.  The bites solidify in the fridge, but I don’t yet know how soft they’ll get at room temperature.  I’m going to pack them “appropriately.”

You can use any variety of 100% nut or seed butter and any type of chopped nuts in this recipe.  I used unsweetened sunflower seed butter and *unsalted pistachios.

Unsalted pistachios from nuts.com

Unsalted pistachios from nuts.com

INGREDIENTS

1/2 C coconut oil
1/2 C peanut butter, almond butter or sunflower seed butter

1/2 C organic cacao/cocoa powder
1 t cinnamon
pinch salt
Optional- maple syrup or agave nectar, to taste

3/4 C finely shredded unsweetened coconut
1/2 C chopped unsalted nuts
1 T chia seeds
1/2 t vanilla extract

ASSEMBLY:

1.  Use a double boiler to melt and liquify the coconut oil and nut or seed butter.

2.  Stir in the cocoa powder, cinnamon, salt, and sweetener (if using).

3.  Remove from the heat and add the remaining ingredients.

Double boiler

Double boiler

4.  Cool the ingredients (in the top portion of the boiler) in the fridge for about 30 minutes.  About every 5 minutes, stir the mixture.

5.  Once the mixture thickens enough, use a “cookie scoop” or a 1/2 – 1 T measuring spoon to make small balls.  Place them on a piece of parchment paper.  My batch made 32.

Using a scooper is recommended!

Using a scooper is recommended!

6.  Cool the bites in the fridge until they harden completely.  Store them in a closed container in the fridge.  You can eat these right out of the fridge.  They melt in your mouth!

Coconut Cacao Nut Butter Bites (NSNG)

Coconut Cacao Nut Butter Bites (NSNG)

Nuts from nuts.com

Nuts from nuts.com

*I buy unsalted organic pistachios from nuts.com.  They are awesome!

I first learned about “blended salad” from Dr. Joel Fuhrman.  If you don’t know who Dr. Fuhrman is, be sure to click the link!  In my opinion, his book “Eat to Live” is one of the best books on nutrition.  I love his “nutritarian” approach to health.  It’s all about nutrient density.

A blended salad is basically another type of green smoothie.  My morning green smoothie contains a lot of fruit.  My evening blended salad contains mostly vegetables.

Here’s what I put in my blended salad last night (serves 2):

Parsley, spinach, zucchini, carrot, cucumber, apple, red pepper and lemon juice (frozen).

Blended Salad Ingredients - IMG_2216

PREPARATION

These are tips for preparing lots of vegetables ahead of time.  This cuts down on the amount of work involved.  If it’s too much work, then you probably won’t make blended salads regularly.  Not good!

1.  Buy several bunches of parsley.  Discard the thickest stems. (I don’t need that much fiber!)  Rinse, spin dry, and freeze on parchment paper.  Store in a freezer container.

2.  Have dark leafy greens in your fridge at ALL times.  Rotate through kale, spinach, chard, collards, etc.  Rinse the leaves and remove the tough stem.  Most of the time I throw the stem away, but sometimes I mince it up for soup.

3.  Buy a large variety of vegetables and apples.  Wash, chop (2″ pieces) and freeze most of it.  Always save some of everything for the fridge.  Don’t forget about tomatoes, celery, and avocado.  Keep the tomatoes and avocado fresh.

4.  Use a citrus reamer to juice a whole bunch of lemons at once.  Freeze the juice in ice cube trays.

5.  If you have a juicer, you can also juice some of the vegetables and freeze the juice in ice cube trays.  Using some vegetable juice instead of all whole veggies will cut down on some of the fiber (if getting too much fiber is an issue.)  Save your carrot pulp for other uses (like these muffins).

5.  Blend everything in a high-powered blender like a Vitamix.  Add at least a cup of water per serving.

Blended Salad - IMG_2218

It’s interesting to read nutrition charts showing the percentage of protein, carbohydrate, and fat found in fruits and vegetables.  People are surprised to learn that fruits contain protein and vegetables contain fat.

Please repeat after me:

ALL PLANTS CONTAIN PROTEIN.

PARSLEY:  27% protein, 57% carb, 16% fat

SPINACH:  39% protein, 49% carb, 12% fat

ZUCCHINI:  25% protein, 67% carb, 8% fat

CARROT:  8% protein, 87% carb, 5% fat

CUCUMBER:  19% protein, 69% carb, 12% fat

APPLE:  2% protein, 95% carb, 3% fat

RED PEPPER:  13% protein, 78% carb, 9% fat

LEMON:  7% protein, 90% carb, 3% fat

(Protein, carb, and fat percentages are from the book, “Becoming Raw:  The Essential Guide to Raw Vegan Diets,” by Brenda Davis and Vesanto Melina.  This is another excellent book on nutrition.  You don’t need to be “raw” to read it.)

Happy blending!

Smiling Veg - IMG_9118

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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