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For many of us the summer is all about alfresco eating, ice cream and BBQs. Whilst these are all fun, the sugar and calories can soon add up especially if you add wine into the mix.
We have put together some great, easy to make recipes for snacks that will keep you fuller for longer and won’t cause a sugar crash that will leave you feeling lethargic and sluggish.
Oat and date cookie balls are easy to make, tasty to eat and make a brilliant alternative to processed biscuits.
Ingredients for 15 balls
- 1 cup organic oats
- ¼ cup of good quality maple syrup
- ½ cup organice raisins
- ½ cup organic pitted dates
- 1 tbsp. melted organic coconut oil
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- A pinch of salt
- Place the dates, cinnamon, coconut oil, maple syrup, oats, salt and vanilla into your food processor and mix together. Once you have combined the ingredients add the raisins, gradually, until you have a solid mixture.
- Take the dough out of the blender and put into a bowl.
- Roll tablespoon size balls of dough between your palms into golf-ball-size treats.
- Put the treats into the fridge for one hour to set, then place in a sealed tin and eat within 48 hours.
Banana and Mango Smoothie
Forget sugar ice-lollies and cool down with a vitamin packed, super-easy to make smoothie.
- 1 medium mango
- 1 banana
- 500ml coconut water
- ice cubes
- Cut the mango down either side of the stone, then peel and cut the flesh into medium size chunks.
- Peel and chop the banana.
- Put all the ingredients into a blender and process until smooth and thick.
- You don’t have to drink this straight away but if you do place it in the fridge, ensure it is covered and drunk the same day.
Nuts are packed with goodness and making your own almond butter will give you a snack you can eat with apples and carrots, pitta and rice cakes. It can be added to smoothies or simply eaten from the jar with a spoon (clean one of course)!
- 300g of good organic almonds with the skin on
- Organic honey – local if you can source it
- Heat your oven to 190C/170C fan/gas mark 5.
- Spread the almonds across a baking tray and roast for 10 minutes.
- Remove from the oven and allow them to cool for a further 10 minutes.
- Put the almonds into a food processor and blend for around 10 minutes. You will need to stop every so often to scrape the mixture from the sides of the blender.
- Be patient as it takes a few minutes for the oils in the almonds to be released and this can be longer if you have an older blender. To start with, you will get a very dry, almost dust-like consistency. The fibers will eventually break down and once this happens you can add a couple of teaspoons of honey for taste if you want to.
- Place into a sterile jar and keep sealed in the fridge for up to a month, although we doubt it will last this long.
Also remember to keep your fridge stocked with fresh fruit and vegetable and make up jugs of iced water with lemon and cucumber to stay refreshed all day long.
Happy snacking and do let us know about any ideas or recipes you enjoy.