Buckwheat Baller: Raw coconut lemon

I did a previous post on buckwheat and its nutritional benefits.  The recipe within was inspired by Coco Pops (in the US I believe they’re called Cocoa Krispies) breakfasts of years gone by.

Now turns out I sprouted a liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittle bit too much.  What do do with an oversupply of sprouted buckwheat groats?  I already scattered a few handfuls over lunchtime salads to give them an extra crunchy protein boost.  Then my sweet tooth beckoned – without fail – around 3pm.

So after much rummaging around in the pantry, I decided to make buckwheat balls mixed with two tried and tested flavours: lemon and coconut.

coconut + lemon buckwheat balls

coconut + lemon buckwheat balls

Raw Coconut Lemon Sprouted Buckwheat Balls

1 1/2 cups sprouted buckwheat groats
1/4 cup oat pulp
zest and juice of 3 large lemons
1/2 cup shredded coconut
1 tsp vanilla essence
2 tbs coconut oil
1/4 cup sunflower seeds
1/2 cup chopped and soaked dates (reserve soaking water)

Now, these measurements are estimates.  Use your judgement and check the texture and taste as you go.

Place soaked chopped dates, coconut oil, vanilla essence, zest and lemon juice in the food processor.  Whizz until combined.

Add the rest of the ingredients and process again.  If you find the mixture isn’t coming together, add coconut oil – this acts as a binding agent.  Taste-test to see if it needs more sweet date water.  If it’s too wet, add more shredded coconut or oats.  If it’s too dry add either date water, lemon juice or coconut oil.

Scoop one tablespoon at a time and roll into balls.  Store in the fridge.

The lemon zest makes me feel like I’m taking a breath of fresh mountain air every time I pop one in my mouth.  At least… that’s what I tell myself!

Enjoy!

P.S.  I had leftover oat pulp from making oat milk.  I’m sure rolled oats will work just as well.

5-minute Asian-inspired Coleslaw

Can barely muster up the energy to change the TV channel, let alone make yourself something to eat?

Enter one of the easiest ‘no brainer’ dishes ever.

I usually make a large batch and I’ve got lunch for the next few days.  Winner with hubby’s taste buds too.  For those interested, see this previous post regarding the nutritional benefits of cabbage, and especially its anti-aging properties.

Refreshingly light, this version skips the heavy processed mayo characteristic of traditional coleslaw.  If you’re not a fan of garlic omit one clove.

Sesame Seed ‘Slaw

1 cup shredded purple cabbage
1 cup shredded green cabbage
1 grated carrot
handful diced onion
lemon juice
2 garlic cloves, minced
1 tsp ground cumin
1 diced tomato
1 tsp sea salt
olive oil
apple cider vinegar
sesame seeds

Mix everything together in a large bowl.  Let the flavours develop for at least 10 minutes.  Adjust seasonings if necessary.

The colours in this dish make it appetizing to both the eyes and the tummy 🙂

To add more ‘bulk’ and turn this side dish into a complete meal, top with slices of avocado or throw in a mugful of sprouted chickpeas, buckwheat or quinoa for added protein.

Bahhh… Mondays.  Where did the weekend go?  Hope you survived yours in good nick.

rainbow coleslaw

rainbow coleslaw