Carrot Cake Bliss Balls

Carrot Cake Bliss Balls

Ingredients: 

• 3 CUPS (360G) PECANS 
• 20 FRESH PITTED DATES 
• 2 CARROTS (160G), PEELED AND GRATED 
• 1 TEASPOON GROUND CINNAMON 
• ½ TEASPOON GROUND NUTMEG 
• ½ TEASPOON GROUND GINGER 
• 1⅓ CUPS (130G) LSA MIX+

Recipe

1. Place 1 cup (120g) of the pecans in a food processor and pulse until finely chopped. Place in a small bowl and set aside. 
2. Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and remaining pecans in the food processor and process for 1–2 minutes or until the mixture comes together.
3. Roll tablespoons of the mixture into balls and roll in the chopped pecan to coat. Makes 28. 

+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket. Tip: The bliss balls will keep refrigerated for 2–3 weeks.

Relaxation Tip from Suze Retera

Starting your Monday on a positive note!

Relaxation tip from Suze Retera

Do you find it hard to make self care a part of your daily live? Sometimes it seems harder than it really is. When you are leading a busy life, self care is extra important. But when it becomes another thing on your to do list, it might give more stress than care. 

The trick is to keep it simple, short and consistent. I will share my favourite and simple self care exercises with you: 

Taking a 1 minute break to take 5 deep and slow breaths with your eyes closed is already a great way to take care of yourself and calm your nervous system. It can be dome any time, anywhere. Do this a few times a day and increase to 5 minutes of slow deep breathing if you have the time. 

Take 10-15 minutes when you come home or just before you go to bed to lay down in a comfortable position, possibly making use of props, and relax in savasana or listen to a yoga nidra recording. This will help you release the activities of the day and sets the tone for a good night sleep.

Suze Retera teaches a Masterclass on a Saturday once a month, Slow Flow on Tuesday from 18:45-20:00 & Sunday from 10:30-12:00 and Vinyasa on Sunday from 9:00-10:15.

Veggie Burgers With Cilantro Lime Tahini Sauce

Veggie Burgers With Cilantro Lime Tahini Sauce

Ingredients: 

FOR THE BURGERS:

• 1.5 cups grated yam (I used a sweet potato in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 2 tablespoons ground flax mixed with 3 tablespoons water
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari
• 1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

FOR THE CILANTRO-LIME TAHINI SAUCE (makes 1/2 cup):

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste

Recipe

1. FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
2. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.
3. Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
4. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
5. In a small bowl, stir together the flax and water mixture.
6. Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
7. Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
8. Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
9. FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
10. Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.