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    Vilca balls - an award winning energy ball recipe


    As I type this sentence, we are now well and truly into my Raw Food & Soul Adventures Retreat in Vilcabamba, Ecuador. 

    Every day has been jam packed with adventure, workshops, excursions, laughter, detox, yoga, meditation and food, glorious raw food!

    Something in particular, which was a heap of fun for everyone- also happened to be the activity during which I came to the conclusion, that we have a group of creative geniuses on our hands…

    An energy ball competition!

    First, I had everyone pull a team name out of a 'hat'. 
    Teams were either Macadamia, Pumpkin Seed, Walnut, Sunflower Seed, Almond or Brazil Nut.



    Then I introduced all the ingredients that everyone would get the chance to play with. These included everything from Goji berries and Dates, to a whole variety of Superfood powders, like Baobab, Acai, Spirulina, Barley grass, Violet Fig powder, Raspberry powder and about 15 others. 



    They were to be judged on taste as well as presentation and everyone was encouraged to forage through my parents' garden for decorations.


    Plate decoration in process:


    Energy ball mixing in process:



    The teams then presented their recipe to the group.


    And then everybody tasted and casted one vote for the best decorated plate and one vote for the best tasting ball:


     I'm only glad I didn't have to make that decision, I would've struggled big time! Just take a look at all the creativity that went on:







    I've no idea how they managed to choose with all that variety, but we had a clear winner on all accounts:



    The gorgeous Sue, Suzanne and Bill wowed all 17 participants with their taste pairing. And luckily for us, they were only happy to share their 'Vilca Balls' recipe with Better Raw readers too!

    VILCA BALLS
    Makes 30 small balls

    1 1/2 cup pumpkin seeds, soaked 2-8 hours
    1 cup sesame seeds
    1 1/2  cup dates, soaked 2-8 hours
    1/2 cup cacao powder
    1/2 cup Goji berries
    1 Tbsp Acai berry powder
    2 Tbsp Spirulina
    Desiccated coconut for rolling in

    -Put all the ingredients, apart from desiccated coconut, into your food processor and process until well combined.
    -Roll into equal sized balls and coat in coconut.
    -Serve right away or dehydrate for 5 hours so they last longer and get a dense chewy texture.

    Mango dairy-free ice cream recipe and some other dessert photos to make you salivate



    I had to come all the way to Vilcabamba in Ecuador to be reminded of where my sweet tooth came from.

    My mum is the sweetest person I know, in every sense of the word. And she has the desserts to prove it!

    Kiwi- our Ecuadorian sausage, me and my mum.

    My 'welcome back' treat of almond balls coated in creamy cacao paste.

    Some of the balls had pumpkin seeds. Perfect is the combo of seeds, honey and coconut oil.

    Breakfast. No joke.
    Some swirly magic of sesame paste, raw chocolate and cacao brownie layers.

    I don't know what to tell you about this Cherimoya pudding.  But if you could taste it, you'd agree that it's worth flying all the way to Vilcabamba for.

    And this is Cherimoya herself. 

    This Bananas and Chocolate dessert was from Kitzia's Saturday market, but made it to my collage of 'sweetening up in Vilca' here.

    And Mum's Ecuadorian mango ice cream is off the charts! This has been my most requested recipe from all Facebook, Instagram and Twitter posts, so here it is...


    MANGO ICE-CREAM

    2 ripe mangos, peeled and frozen
    1 cup macadamia nuts
    3 Tbsp panela syrup, liquid honey or agave
    2 tsp vanilla extract

    - Put the macadamia, your liquid sweetener of choice and vanilla extract into a Vitamix and blend until creamy, using a tamper. 
    - And the frozen mango chunks to the blender jug and blend again, pressing all the ingredients onto the blade with the tamper.
    - Scoop the ice cream into serving bowls and enjoy immediately.

    If you are more of a visual type and prefer a video, watch my short vid here>>




    Citrus Kale Chips Recipe



    As I type this, Elliot is prettying up his surf board and asking me for the fifth time in a row whether I've packed both of our passports and visas. If you know Elliot, you'd know that it's not his thing to worry about that stuff, while he happily leaves the organisation part to me. Needless to say, he is one excited boy about his birthday present of a surfing trip to Biarritz, France, in the morning.

    I usually make sure that we are nicely stocked for snacks when we go away, so I thought that you'd like to know about one of these scrummies which are coming on the plane with us. If they make it, that is....


    CITRUS KALE CHIPS

    1 big bunch kale, stems removed
    1/2 cup desiccated coconut
    5 medium oranges
    2 Tbsp coconut palm sugar
    1 Tbsp grapefruit powder (or 2 Tbsp baobab powder)
    1/2 tsp Himalayan salt

    Roughly chop up the kale and place it into a large bowl. Usually this recipe equates to 8 packed cups of chopped kale.
    Juice 4 oranges and transfer the juice to a high speed blender. Chop up the fifth orange and add it to the blender, peel and all.
    Transfer all remaining ingredients apart from kale, to the blender, and blend on high. Use a tamper or the pulse function.
    Pour sauce over kale and use your hands to massage it all over the greens.
    Arrange the kale over teflex sheets and dehydrate for 10-16 hours at 110 degrees F.
    Store in an airtight container or a zip-lock bag to keep them crunchy for up to 2 weeks.



    There are sooo many other Kale Chip variations! Two of my favourite recipes happen to be in my favourite eBook- 'Nourished- Comforting Raw Food Recipes For Winter'. There you'll find a recipe for Cheezy Kale Chips and Indian Curry Sauce, which I use on Kale Chips. So good. So so good. My word, I love Kale Chips!!

    From Latvia with Love | Cream of Mushroom Soup Recipe



    Have you ever experienced deja vu? Felt undeniably connected to a place? Were completely and utterly at home even though it's your 'first' time somewhere? Have you ever been lost and safe at the same time? What about disconnected from the outside world, yet more connected internally than ever?

    My trip to Latvia brought all of these experiences and more.
    Aya & Isis
    I booked a flight to Riga with a single purpose- to visit my soul sister, Aya and her tiny five month old crystal child, Isis. Little did I know, that I was actually embarking on a journey back to my own childhood and the delicious memories within it. 

    It is the land of my mother tongue, it is the land of Anastasia (or how I would imagine it to look) and it is the place where I lived for 1.5 years from when I was exactly the same age as Isis is now. Since Latvia was part of the Soviet Union in the 80s and my dad's military base was stationed there, he brought me and mum over from the Far East of Russia to be near him.


    I can't say that I remembered anything in particular returning 27 years later, but I know that I remembered a lot. 

    An obvious reminder was of the reason for which I travel. To me, travel is the only thing you can buy, which makes you truly rich. Instantly, another reminder came of how deeply grateful I am to my parents for moving around and showing me the world, showing me that home is not on a chunk of land, but within yourself.

    Deliberating on who's ride is more awesome.

    Exploring Riga's old town.

    Harvesting organic apples for Aya's Pura Vida raw food bread range.

    Aaaand THIS is where we stayed! Aya's wooden hut is in Mersrags, a 1.5 hr drive from Riga.

    Beach on one side of Aya's hut, while the woods are on the other.  Paradise? I think YES.

    Pura Vida bread on tap! 
    There's so much more I want to share with you about my Latvian experience- did you know that Riga has not one but two Raw Food restaurants? We've visited both! We've shopped at the local markets, went wild foraging, [nearly] went swimming in the freeeezing Baltic ocean, collected spring water, ate a bucket full of organic berries picked straight from the bush, stood on our heads in the forrest and rejuvenated all of our cells with every breath of the most crispy clean air...

    So much more to share in fact, that I am going to continue this story in another post and include a review of the raw restaurants too! For now I want to leave you with a be-you-tiful recipe, which you will simply lurve, as it was a mushroom foraging result, which I came up with for the chillier season...


    CREAM OF MUSHROOM SOUP 
    Serves 3



    3 cups almond milk
    2 cups shiitake mushrooms (about 150g)
    3 stalks celery
    juice of 1 lemon
    ½ red onion
    3 garlic cloves
    1½ tbsp liquid aminos

    Leave a couple of shiitake mushrooms for garnish if you like and transfer the rest along with all other ingredients to a blender.
    Blend on high, until the soup begins to warm up.
    Serve straight after blending or add boiling water to the soup to warm it up at a later stage.
    Enjoy with Tanya’s Onion Bread (pg. 26 of Nourished), Crunchy Croutons (pg. 32 of Nourished) or any of Pura Vida's ready made raw food breads.



    Did you like this recipe? It was featured in 'Nourished- Comforting Raw Foods for Winter'. This gorgeous full-colour eBook contains 39 of my most carefully selected recipes to feel warm, comforted and Nourished during winter and beyond. Everything is as always absolutely free from gluten, dairy, soy and wheat, but definitely not the taste! Take a look around>>

    8 reasons why you need a Stinging Nettle in your life



    Mother Nature is miraculously wise. I will never stop learning from her and I never want to stop either. If there was one thing that I'm certain she'd want me to know for sure, it would be the language of her babies. Her babies that possess her wisdom. The plants of the earth. Wild edibles.

    These greens that we are so quick to dismiss as weeds and name-call as invaders to our gardens are actually nature's fast growing babies, screaming for attention, trying to tell us something...

    I used to go berserk over a weed which had reappeared just days after I've ripped it out of the ground, but I know better now. 

    I am fascinated by how quick it grows back because I know that its roots extend deeply into the earth- a clue to become grounded for when I choose to eat it. 
    I am amazed by how it doesn't only survive through any weather, it thrives during changing temperatures that fuel its cells- a clue to become energised for when I choose to eat it. 
    I am intrigued by how a weed could burn or sting us when touched- a clue that if it is that good at protecting itself, it will be that good at protecting and immunising us also.

    Not every weed is the same and not every weed is edible of course, but you'd be happy to know that a plant growing in abundance all around the UK, Asia, USA and Europe is one that's not only safe for consumption, but is a proven panacea to pretty much any ache and ill. Introducing... Stinging Nettles!

    Benefits of nettles are endless, but here are my top 8 reasons to add them into your diet:

    DIGESTION AID
    The fresh juice of stinging nettles stimulates digestion, enhances the excretion of wastes via kidneys and gently cleanses your entire system.

    EFFECTIVE ASTRINGENT
    Nettle teas have been used for centuries to stop urinary tract bleeding, slow down excessive menstrual flow and inhibit haemorrhoids.

    CURE FOR ARTHRITIS
    The chlorophyll in the cells of nettles is highly alkalising, which works to release the uric acid from the joints of gout patients. As the pH levels begin to rise, pain decreases along with any symptoms of gout, arthritis, fibromyalgia and other joint and tissue conditions.

    DE-WORMER
    As a powerful tonic and cleanser, it works hard to shake up the internal system, promote appetite, and distress and eliminate intestinal worms.

    ENERGISER
    The leaves of nettles, which you can use in teas, juice through a juicer or flavour salads with are packed with iron, hence making it an effective treatment for building blood, anaemia and chronic fatigue.

    HAIR GROWTH STIMULANT
    Applied topically, nettles stimulate the scalp, increase hair growth, strengthen the hair and prevent baldness. It's been proven to restore greying hairs to their original pigment and relieve dandruff too.

    PERFECT SKIN REMEDY
    Used as a wash, a nettle decoction will rejuvenate the skin and eliminate warts. A nettle tea, taken internally and applied externally at the same time is a great relief for eczema and acne.

    ALLERGY TREATMENT
    This is one of the amazing [and once realised, obvious] clues that Mother Nature provides us. As a way of making you react with nettle allergies, like hay fever, asthma and hives, it is trying to bring our attention to what is missing in our system. In this case stinging nettle leaves used as a herbal treatment are usually the remedy to such allergies, being full of biologically active compounds which reduce inflammation.


    If that's not enough reasons to start adding these babies into your diet, check out the great articles from Mother Earth News, Herbal LegacyNatural News and Herb Wisdom

    Otherwise, go for it, get some gloves on and start picking your own nettles! If you can get them from a forest, growing away from pollution- even better, no need to wash! Here I'm sharing some pictures with you of my recent trip to my dear client's holiday home in Le Touquet, France, where nettles grew like they were in a race and we were only happy to pick them for our juice...


    Just 2 hours from busy London city and you are in the most serene country side and a different country!

    We found a tractor!

    I am blown away by this image, as I took it without a person in sight, but looks like nothing stops an angel.

    Geri's  country house has literally every sporting equipment and game imaginable.  Fun!

    I love to fly. I love to jump. And I don't mind a bit of trampolining action. Not one bit!

    Who needs a caption, when you can see this with your eyes.

    I think I may have taken about 100 shots of every angle and still I could take 100 more.

    Nights are for movie watching by the fire.

    The house has 7 bedrooms and sleeps 15 people, you can rent it! Ask me for Geri's contact details.

    The room that saw the most action- we juiced our wild edibles, ate dehydrated snacks and chatted for hours.

    Country side meets Nature meets France. All in one cosy, beautiful house.

    Some friends saying hello.

    Paris Plage is just over an hour drive away!

    Apart from NZ, this is by far the most active beach of kite surfing, biking, swimming, running, playing and horse riding I've ever seen.

    And something equally as fascinating in my books was this! Our ride back home... under water, through the ocean from France to England, inside EuroTunnel. Incredible!


    And because I can't just list a heap of reasons to take nettles, but not leave you with a way to do just that, here is a recipe, which is both easy and tasty...


    SWEET NETTLE JUICE
    serves 2


    Large bowl of nettles (or a mix of wild edibles)
    2 beetroots
    2 pears
    1 celery sprig
    1/2 lemon

    -Pick the nettles using gloves so they don't sting you and use either tongs or gloves to transfer them into your juicer with.
    -Slice the rest of the ingredients and feed them, including the rind of the lemon, through a juicing chute.
    -Stir and enjoy.

    If you are looking for a juicer, check out my recommendations here: www.betterraw.com/p/store.html . If you are looking for the very best juicer to get the most out of your greens, look no further than the GreenStar Elite>>