I am attempting a dairy free diet for 3 months to see what happens*. At the time of writing, I have been off dairy for 29 days**. I’ve surprised myself – it isn’t quite as hard as I imagined BUT I do miss my coffee. I just can’t drink it black. I’ve tried. And, I’m only allowing myself one soy coffee a week. So, I am becoming an herbal tea connoisseur. Not quite the same, but I have discovered the Byron Bay Tea Company have some really fab’ teas. And, they deliver to your door.
After enlightenment, the laundry (Zen proverb)
Anyhoo, as part of this dairy free gig, I’ve been doing some experimenting. LM is keeping an open mind. The teenager, not so much.
The green smoothies for breakfast are a small mind-shift from my previous breakfast favourite of greek yoghurt with fruit and nuts. My current favourite is a combo’ of frozen mango cheek, banana, a few strawberries, kale, coconut water and ground chia and flaxseed. Looks like a super green fruit cocktail and tastes great (promise!)…
I’ve also been making balls. Yes, I did say balls. Nut balls to be precise.
LM, the chocoholic, has declared these Chocolate Seed & Nut Balls his favourite so far. They are a doddle to make and quite good for a healthy mid-afternoon pick me up (with a cup of herbal tea!)
Chocolate Seed & Nut Balls
2/3 x cup almonds
2 x Tbsp sunflower seeds
2 x Tbsp pumpkin seeds
2 x Tbsp desiccated coconut
2 x Tbsp flaxseed
2 x tsp sesame seeds
2 x Tbsp cocoa powder (best quality available)
2 x tsp cinnamon
6 x Tbsp almond butter (I use macadamia butter)
2 x Tbsp tahini
3 x tsp coconut palm sugar
3 x tsp sugar, xylitol or sweetener of choice
1. Place all the ingredients into a food processor. Mix until the mixture starts to stick together.
2. Roll the mixture into balls approx. 1 Tbsp in size
3. Keep in the fridge until ready to gobble up
I like to think they make me a little more zen…
*I am allowed a little butter.
**It’s no coincidence I will hit the 3 month mark as we arrive in France!