ORBS!

 I've been meaning to post this for a long time as requested by many who have tried these little balls of heaven! Because my hands get all messy, it was always hard to take photos. But alas here they are, easy to read in a blog for your enjoyment!

Why are orbs so awesome you might ask?
These babies are perfect for giving you an energy boost during hikes, long days, or before and after the gym. Packed full of nuts, dates, and hemp oil to make you full, and energized, and not to mention regular!  Also they taste really good, so they can help reduce sweet cravings. Just don't eat too many of them, they are high in calories.


Ingredients: (7 servings)

• 1/2 cup of shelled hemp seeds (or sesame seeds)
• 2 cups of nuts (I use 1 cup of almond and 1 cup of walnut)
• 1 cup of raisins (I use 1/2 cup of raisins and 1/2 cup of majooli dates)
• 1 tsp of cinnamon
• 1/4 tsp of salt
• 1 tbsp oil (hemp or flax seed)
• 2 tbsp of agave nectar or maple syrup*

*I find agave nectar to be too sweet so if you choose to use that, put only 1 tbsp.

Place parchment paper on cookie sheet. Set aside. Measure out hemp seeds on a place for rolling. Set aside. In a food processor, blend all remaining ingredients together until the dough pulls away from the sides, and nuts look well incorporated.

Transfer dough into large bowl and scoop our spoonfuls to form 14 golf ball size orbs. Roll each ball into the hemp seeds until coated. Place on lined cookie sheet and refrigerate for 1 hour before serving. Good for 1.5 weeks. They also freeze well too!

A no cook Thai affair

So it is bloody hot here. It's been in the 30's for weeks now with no signs of cooling. I love it, but I haven't used my oven in about a month. Trying to come up with no cook foods is becoming challenging. But with all the fresh produce coming out of the Okanagan, who needs it.

So I bring to you one of my fav no cook summer suppers, Smitten Kitchen's Mango Slaw and fresh spring rolls with my tahini dipping sauce. Enjoy!



Fresh Spring Rolls: (8 rolls)

• 8 rice wrappers
• julienne 2 carrot
• julienne red pepper
• julienne cucumber
• mint or basil or cilantro

Soak rice paper wrapper in warm water. When finished lay on flat surface. Lay ingredients on rice paper (2-3 sticks of each vegetable and one herb), and wrap according to directions on the package. Cut on and angle in half with a sharp or serrated knife.


Mango Slaw: (4 large servings)

• half of a Napa cabbage
• 2 mangoes peeled pitted and julienne
• half red onion thinly sliced
• 1 red pepper julienne
• two limes
• 2 tbsp of olive oil
• 1/4 cup of rice vinegar
• salt
• chili pepper flakes to taste 
• 1/4 cup thinly sliced mint
• 1/4 cup chopped cashews

Toss mango, cabbage, pepper and onion in a bowl. Whisk lime, oil, vinegar, salt and chili pepper flakes into a bowl. Before serving toss mint and cashews into slaw.


Tahini Sauce: (1 1/2 cups)

• 1/2 cup of shallots
• 2 garlic cloves
• 1 tbsp sesame oil
• 1/4 cup lemon juice
• 3 tbsp braggs or tamari
• 1/3 cup tahini
• 1 tbsp maple syrup
• 1/4 cup vegetable stock (or water)
• 1/4 cup olive oil

Add all ingredients into a food processor, and blend until smooth.