A quick snack or a sneakily healthy dessert, these little balls take about 10 minutes to create. The espresso powder adds depth to the sweetness, and the ground almonds create a wonderful texture. This recipe is going into our snack rotation.
1 cup raw almonds
3/4 cup pitted dates
5 oz. dried cherries
3 T. cocoa powder, divided
1/4 tsp. + 1/8 tsp. espresso powder, divided
Pinch of salt
Pulse the almonds in the food processor a few times to get them chopped.
Add dates, cherries, 2 T. cocoa powder, 1/4 tsp. espresso powder, and salt.
In a small bowl, mix 1 T. cocoa powder with 1/8 tsp. espresso powder.
Form the date mixture into 24 balls.
After all balls are formed, dip each one in the cocoa powder mix, then roll between your hands. Keep your hands over the bowl so that excess powder drops back into the bowl. Brush off any excess cocoa powder, then set each ball on a tray or plate.
We do lots of fun meals that can be customized for each member of the family – pizza and okonomiyaki are two of our faves.
We finally got the kids to try sushi by taking them to a rotary sushi bar, with the cool conveyor belt rolling tons of different types of sushi past our table. I hate to be the parent who uses gimmicks to get their kids to try new things, but honestly, I’m just so happy that we can all go out for sushi. I’m willing to own up to the bribe. They liked it so much that they wanted to have sushi more often, so we started to DIY. Continue reading →
Do you remember when the first grape and cherry tomatoes came off the vine? We gleefully popped them in our mouths by the dozen, savoring the sweet, juicy wonderfulness. After awhile, though, the allure wore off. Now, we have 50 of these suckers ripening each day. I needed something to do with them.
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This recipe comes to us courtesy of the Aurora Farmers Market. Each week, they purchase produce from their vendors and whip up a vegetable dish, a smoothie, and an infused water. Farmers Market visitors can sample the creations and take home the recipes.
This past week, they knocked all three dishes out of the park. The watermelon-infused water tasted like a sugary juice drink, the cinnamon-plum smoothie (made in a bicycle-powered blender!!!) was delicious, and this Lemon Parmesan Swiss Chard Salad was unbelievable. I hunted down the market vendor who had swiss chard this week and brought the recipe card home.
This salad is a little more work than your average leafy green salad, but it is completely worth it. Trust me. The lemon, garlic, and cheese wrap the chard in so many layers of flavor.