Chocolate Spearmint Bliss Balls

Chocolate Spearmint Bliss Balls

These bliss balls are a tasty alternative to commercial after dinner mints and have been rolled in coconut and spirulina for an interesting green look.  Enjoy one with a cup of spearmint tea after dinner to assist with digestion.

Ingredients:

  • ¾ cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ½ cup desiccated coconut
  • ½ cup chopped dried dates
  • 2 tablespoons cocoa powder
  • ¾ teaspoon sea or pink salt
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 5 teaspoons spearmint tea
  • To roll the balls in you will need: ½ cup desiccated coconut and 1 tablespoon spirulina powder.

Method:
  1. Add all of the ingredients to a food processor (except for the coconut and spirulina used to roll the balls in) and pulse until well mixed. 
  2. If the mixture is too wet, a little more desiccated coconut can be added or if the mixture is too dry, a little more coconut oil can be added. 
  3. Take teaspoons full of the mixture and roll into balls. 
  4. Mix the additional coconut with the spirulina and roll the balls in it, coating them well. 
  5. Store in an airtight container in the refrigerator.

Spearmint Tea (certified organic) is available from our website: 

Natural Laxative Liquorice & Molasses Balls

Liquorice & Molasses Balls

These tasty bite-sized treats are a great natural way to relieve constipation.  Both liquorice root and molasses have a gentle laxative effect on the colon.  These are easy to make and can be stored in an airtight container in the refrigerator for up to a month. 

 

Ingredients

  • 2 tablespoons liquorice root tea (100% dried liquorice herb)
  • 2 tablespoons non-sulphured molasses
  • 1 teaspoon coconut
  • Approximately 4 tablespoons of additional coconut to roll the balls in

 

Method:

  1. Mix all of the ingredients together except for the additional coconut using a small bowl.
  2. You may need to add a little more coconut if the mixture is too wet or a little more molasses if the mixture is too dry.
  3. Take a small amount of the mixture, equivalent to about the size of a large blueberry, and push the mixture together between your fingers to form a ball, then roll the ball in coconut.
  4. Wash and dry your hands after every 4 or 5 balls as the mixture is quite sticky.

 

Directions:

Chew 2 balls well, then wait at least two hours before having another 1 ball.

 

Liquorice root, (Glycyrrhiza glabra) is a great natural sweetener and can be used in cooking and baking, also to sweetener hot drinks and taken as a tea on its own.  The root of the plant is harvested after approximately two years of growth and it is dried then cut or shredded for both medicinal and culinary use. 

 

WARNINGS & CONTRAINDICATIONS

This recipe is suitable as a short-term solution to constipation – if symptoms persist or you have a history of constipation, please consult your healthcare professional.  Long term use of liquorice root is not recommended due to its potassium-depleting effects.  Please check our website for a full list of warnings and contraindications before you purchase liquorice root.

Hot Peppermint Chocolate Drink

Hot Peppermint Chocolate Drink
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Ingredients

  • 1 t Dutch Cocoa
  • 1 t Peppermint Tea Leaves
  • 1-2 t Honey or Maple Syrup
  • Hot Water
  • Milk (of any kind)

Method

  1. Place the peppermint tea into a tea ball infuser and into a mug and 3/4 fill the cup with boiled water.
  2. Allow to steep for 2 minutes, then remove the infuser.
  3. Add the cocoa and honey and stir well.
  4. Top up with milk and enjoy!

Hibiscus & Rose Cookies

Hibiscus & Rose Cookies
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Ingredients

  • ¾ cup butter, softened but not melted
  • 3 T coconut sugar
  • 1 cup ground almonds (skins can be left on)
  • 1 cup flour
  • 1 t baking powder
  • 1 egg
  • 1 t vanilla
  • ¼ t sea salt
  • 2 T Dried Hibiscus flowers (Hibiscus sabdariffa) powdered (use a mortar and pestle or blender)
  • 2 T Dried Rose petals powdered
  • Extras: Caster sugar to roll cookies in and raspberry jam to stick the cookies together

Method

  1. Preheat oven to 170C and line a baking tray with parchment.
  2. Add all of the ingredients together in a bowl and mix until well combined.
  3.  Roll into balls, then roll in caster sugar.
  4. Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
  5. Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
  6. Place the rack on the oven tray and back into the turned off oven for a further 5 minutes to help crispy the cookies, then remove from oven and allow to cool completely.
  7. When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
  8. Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus