Not so dessert – dessert truffles recipe

Not so dessert – dessert truffles

1 lb. crunchy unsalted almond butter or peanut butter

1 cup dried unsweetened coconut flakes (thinly shredded)

1 cup raw sunflower seeds

1½ ripe bananas mashed

½ teaspoon Himalayan salt

½ cup raw cacao powder

  1. Combine all of the ingredients in a bowl for the exception of raw cacao powder
  2. Mix well until even consistency is achieved
  3. Scoop out ingredients using candy size small cookie scoop (approximately 45 portions)
  4. Form a ball
  5. Pour raw cacao powder in a separate bowl
  6. Roll each ball in cacao powder until evenly coated
  7. Place truffles into small baking cups
  8. Refrigerate or freeze

Grilled okra and mini sweet pepper medley with daikon radish

1 lb. fresh okra

1 lb. mini sweet peppers (red, yellow, orange)

1 lb. daikon radish sliced

3 cloves garlic crushed in garlic press

2 teaspoons coconut oil melted

¼ teaspoon Himalayan salt or to taste

¼ teaspoon fresh ground black pepper or to taste

  1. Preheat ceramic contact grill on high. (The contact grill cooks food on both sides and sold under several brand names such as George Forman, Oster, etc.)
  2. Spread fresh okra evenly into one layer on the bottom contact surface of the grill; do not overlap okra spears
  3. Lower the top half of the unit and grill for 8 minutes
  4. Transfer vegetables into mixing bowl
  5. Repeat steps two through four for the remaining okra, radish, and peppers
  6. As soon as the last batch of okra, peppers, and radish is done, add coconut oil, crushed garlic, and salt, and pepper
  7. Mix well and serve
  8. The leftover vegetables can be reheated, although the flavor of garlic will change as the result of a reheating process