Extraordinary Health Magazine EHMagazine Vol 36 | Page 39

Chocolate Almond Energy Bites * Thai Noodle Salad Olive Tapenade Dip with Veggies
Makes: 25-30 bites Serves: 4 Serves: 4-6
Use Organic Ingredients: Use Organic Ingredients:
Use Organic Ingredients:
• 2 cups Medjool dates, pitted
• 1 cup creamy almond butter
• 1 cup roasted almonds roughly
chopped
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
For Chocolate:
• 2 cups vegan chocolate chips
• 1 Tablespoon cacao butter
• 1 Tablespoon Garden of Life Coconut Oil
Preparation:
» » Soak dates in hot water for about 20-30
minutes.
» » Remove dates from water and place in a
high-speed blender with almond butter,
vanilla and salt and blend into a paste.
» » Spread paste into a parchment-lined
brownie pan and freeze for an hour.
» » Cut paste into squares and place back in
• 2 medium zucchini
• 2 large carrots (peeled)
• ¼ cup sunflower sprouts
• ½ cup chick peas
• ½ cup chopped cherry tomatoes
• ¼ cup cilantro leaves
Dressing:
• 1 Tablespoon white miso paste
• 1 Tablespoon sesame seed oil
• 3 Tablespoons olive oil
• 2 Tablespoons coconut aminos
• 1½ Tablespoons lime juice
• 1 Tablespoon honey (or maple syrup if
you want it to be vegan)
• ½ Tablespoon grated ginger root
• 1 large garlic clove, minced
• 2 Tablespoons sesame seeds for garnish
Preparation:
freezer while you melt the chocolate. » » First make dressing by whisking all
with the cacao butter and coconut oil. » » To make the noodle salad, spiralize the
» » Using a double broiler, melt chocolate
» » Dip each piece of date/almond bite
into chocolate and then place on a
parchment lined cookie sheet.
» » Store bites in freezer until ready to serve.
• 1¼ cup Castelvatrano olives, pitted
• ¾ cup Kalamata olives, pitted
• ¼ cup pine nuts
• ¼ cup sundried tomatoes
• ¼ cup basil chopped
• ¼ cup parsley chopped
• 3 Tablespoons olive oil
• 3 garlic cloves chopped
• ½ Tablespoon thyme leaves
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
Preparation:
» » Place all ingredients except for the
lemon zest into the food processor
using the “s” blade and pulse until well
combined but still textured.
» » Stir in lemon zest. Serve with vegetables
or crackers. Tapenade lasts 6-7 days
refrigerated.
ingredients together and then set aside.
zucchini and the carrot and place in a
large bowl with the sprouts, cilantro,
chic peas and cherry tomatoes.
» » Pour dressing over the salad and toss.
Ten top with sesame seeds.
*Contains sugar. Not recommended for those trying to lose weight or avoiding sugar.
Extraordinary Health ™ • Vol 36 37