Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

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CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

• 1 cup packed, pitted Medjool dates
• 1 cup oats, large flake (Bob’s Red Mill)
• 1/4 cup hemp seeds (I like Manitoba Harvest)
• 1/4 chia seeds
• 1/4 cup flax seeds
• 1/3 cup raw cacao powder
• 1/2 tsp best quality vanilla extract
• 1/4 tsp each ground cinnamon and nutmeg
• 1/4 tsp unrefined sea salt
• 1/2 cup raw, natural peanut butter (or nut butter of your choice)
• 1/2 cup white sesame seeds

Directions:

1. Place all ingredients, except salt, in food processor.
2. Pulse until uniform mixture results.
3. Using a tablespoon measure, scoop out dough and form into balls.
4. Roll in sesame seeds, chocolate powder or dried coconut.
5. Place in fridge to set.
6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice

BT Toronto | posted Tuesday, May 30th, 2017

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EAT CLEAN® SAVOURY POWERBALLS WITH BUTTERNUT SQUASH, CHICKPEAS, CARROTS AND BROWN RICE

Recipe by Tosca Reno

All rights reserved.®

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 – 15 balls

Ingredients:

• 1 butternut squash, or 2 cups, peeled, halved
• 5 heirloom carrots, peeled, trimmed
• 2 Tbsp extra virgin olive oil + additional for brushing vegetables
• 1 tsp unrefined sea salt
• freshly grated black pepper
• 2 cups chickpeas
• 2 cups cooked brown rice
• 1 cup sun dried tomatoes, soaked in water overnight
• 1 Tbsp lemon zest
• 1 tsp dried chili flakes
• 2 cloves garlic, minced
• 2 tsp Zatar
• 1 bunch cilantro, fresh, chopped
• 1/4 cup white sesame seeds

Directions:

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet by lining with unbleached parchment paper.
3. Place halved butternut squash on baking sheet.
4. Arrange carrots on baking sheet so they aren’t overlapping.
5. Drizzle with olive oil and dust with salt and pepper.
6. Place in hot oven and bake until golden, about 20 minutes.
7. Remove from heat and let cool.
8. Meanwhile, place chickpeas in bowl of food processor.
9. Pulse until coarse mixture results.
10. Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
11. Pulse until uniform mixture results.
12. Divide and shape mixture into 2 tablespoons and press into sesame seeds.
13. Place on baking sheet and bake for 20 minutes or until golden.
14. Remove from heat and serve.

Stores well.

Caramel popcorn & spicy almonds

BT Toronto | posted Friday, Dec 16th, 2016

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Enjoy the holidays indoors, with your family by preparing these simple and delicious snacks!

Tools and Equipment:

• Sauce Pot x 2
• Wooden Spoon x 6
• Stainless Steel Bowl x 6
• Wire Piano Whisk x 2
• Portable Burner x 2
• Half Size Sheet Pan x 2
• Wooden Barrels x 2 small size
• Teflon Sautee Pan x 2

For the popcorn:

Ingredients:

• ¼ Cup Sugar
• 2 Tablespoons Water
• ¼ Teapoon Salt
• 2 Tablespoons Butter
• ½ Teaspoon Baking soda

Method:

1. Add 2 tbs water to sugar & start caramelizing.
2. Add butter.
3. Next, add baking soda. Stir even more vigorously now
4. Add cooked warm popcorn and stir again

For the almonds:

Ingredients:

• ¼ Cup White sugar
• 1 ½ Teaspoon Sea Salt
• 1 Teaspoon Cayenne Pepper
• 2 ½ Cups Whole Almonds
• 1 Teaspoon Water
• 1 Tablespoon Honey
• 1 Teaspoon Olive Oil

Method:

1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature