Recipe Name: Cucumber Raita (Non dairy)
Type: Side
Ingredients:
Serves 40
Unit Cucumber (finely chopped) - 10
Lemon juice
Cilantro
Peanut powder 3Cups
Salt Curry leaves 1Cup
Cumin seeds
Ghee
Hing
Mustard seeds
Urad dal
Method
Chop cucumber, coriander finely. Toss all together. Don't cut this way ahead.
Lunch
Recipe Name: Italian Salad - Grape juice poppy dressing
Type: Salad
Ingredients
Serves 40
Sweet Grapes (to make 4 cups of juice)
Olive oil (Formula is 1 1/2 -2 cups of oil for 1 cup of juice) 8Cup
Lime juice 1Cup
Poppy seeds 1Cup
Salt to taste 6TBS
Pepper 2TSP
Rosemary 4TBS
Water4 Cup
Romaine Heads 35
Radicchio 5
Method
Make fresh grape juice if possible. Wash and blend the grapes and strain the skin. Mix all the above ingredients and whisk it away in blender.
The above dressing goes well with Italian Salad green mix.
Recipe Name: Cumin Couscous with vegetables
Type: Salad
Ingredients (Done)
Serves 40
Whole grain Couscous (yellow one if not available)
1 box ~ .75 Cups 10Boxes (164g)Water (as per direction) Cumin Peas1.25LBS Carrots6Medium Winter squash like acorn3 or 4Medium Parsley Dried coconut powder Salt Pepper Olive oil (as per direction)…though a little less is good else the taste is overpowering
Method
Add oil to pan. Once heated add cumin (don't sauté as much as we do for Indian cuisine) Add vegetables. Saute it. Don't overcook it. Put water (boiling) over the vegetables and add salt. Immediately pour couscous and stir to make sure it is mixed properly. Put the lid, turn off the gas and let it sit for 5 minutes. Don't open the pot even if you are tempted to. Fluff up the couscous. Garnish it with coconut powder, parsley.
Dinner
Recipe Name: Tomato, black olive, chick pea stew
Type: Soup
Ingredients:
Serves 40
Extra virgin olive oil10TBSWater CupsWhole peeled tomatoes15CupsChickpeas (Usually the measure is 5 pounds for 30 people)6.5CupsCured black olives – pitted2.5CupsCrumbled dried or minced oregano5TBSSea salt Black pepper White grapes juice or water1.5 CupsHing Ginger Lime juice to taste
Method
Soak chick peas overnight and pressure cook it with salt.
Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduce heat to medium-low and add water. Once its hot add tomatoes, chickpeas, capers, olives, oregano, salt and pepper. Cook 15 minutes more, or until heated through. Set aside, covered, until ready to serve.
Add lemon if required to give it slightly tangy taste
Recipe Name: Italian Salad with orange dressing
Type: Salad
Ingredients:
Served 40
Italian Salad Mix greens5PacketsRomaine heads (1 head per person) 30 Radicchio 5 Diced cucumber4 Yellow bell peppers3 Shredded or cubed carrots5 Garnish with raisins Salad dressing Orange juice4CupsOrange zest8TBSMaple syrup Olive oil6Cups
1 cup of juice needs 1 ½ cup of olive oil and two table spoons of zest
Method
Dice bell peppers, cucumber and shred or cube carrots. Mix it with Italian salad mix greens and sprinkle raisins on top
Swish juice, zest, syrup and oil in blender.
Recipe Name: Delicata Squash stuffed with Quinoa
Type: Main
Ingredients:
Serves 40
Quinoa6.5 CupWater12.5 Cup (read instructions)
Salt2 TSPGround coriander2.25 TSPTurmeric1 TSPChopped cilantro2.25 CupDried currants2.25 CupPine nuts toasted and chopped1.5 CupRed Bell peppers 5 ½ Grated orange or lemon zest3 TBSSalt and freshly milled pepper Olive oil 8 1/2 TBSAsafetida Ground cumin 2.25 TBSGround cinnamon 2.25 TSPGround ginger 2.25 TSPDelicata squash 20 Pomegranate seeds 3
Method
Halve the delicate squash and scoop out seeds. Bake; face down, in 350 oven for 45 minutes. Serve filled with Quinoa Pilaf.
Rinse
the quinoa several times in a bowl of cold water to remove the saponin, draining it each time in a fine sieve. Bring the water to a boil in a large saucepan, add salt and quinoa. Lower the heat, cover the pan, and simmer until the liquid is absorbed and the spiral of the germ is visible, 12 to 15 minutes. Let stand for 5 minutes. Drain.
Meanwhile, warm the oil in a small skillet. Add the asafetida, spices, and several grinds of pepper, and cook gently until softened, about 10 minutes. Season with salt. Toss it with the onion mixture, drained quinoa, cilantro, currants, pine nuts, and citrus zest.
We garnished with a little chopped cilantro and a sprinkling of pomegranate seeds.
Day 3 – 21st November
Breakfast:
Recipe Name: 8 Grain gluten-free Cereal with dried fruit and nuts
Type:
Ingredients
Serves 40
8-grain wheat free cereal10CupWater (1:3 according to Deborah's menu)30 Cup (read instructions)
Gold raisins 1.5 Cups Pistachio nutmeats1.75 Cups Raw or roasted unsalted cashews 1.5 Cups Chopped apricots 1.5 Cups Cantaloupe 6 Grapes 2 LBS Blueberries 2Costco box Bananas 10 Raisins 3 Cups (Soak overnight) Almond Milk Rice milk Regular Milk
Bring water to a boil, stir in dry fruits and nuts, cook for 5 minutes, then add dry cereal, stirring continuously to prevent clumping. When all cereal is blended in and smooth, add remaining ingredients. Cook for 15 minutes, stirring continuously.
Serve with almond milk and maple syrup. Make fresh fruit available too.
Cut cantaloupe and mix cantaloupe, grapes and blueberries together. Mix a little bit of mint into it.
Cut banana into 3 pieces and serve.
Also soak raisins overnight
Lunch:
Recipe Name: Upma
Type:
Ingredients
Serves 40
Coarse grain Semolina9.5CupsGhee2CupMustard seeds4TBSSplit Urad dal10TBSCumin seeds5TBSChanna dal 6.5TBSCashew .75CupGreen beans3CupsPeas3Cups Carrots5 Cups Spinach leaves4BunchWater19CupsSalt TBS Lemon juice Curry leaves 1.5CupsGinger 4 Fresh coconut 1PKT
Method:
In a little bit of ghee Stir-fry the semolina in a large, heavy frying pan over moderate heat for 6-8 minutes or until the grains darken a few shades. Transfer to a bowl and set aside.
Heat the ghee
or oil in a heavy saucepan over moderately high heat. Sauté the black mustard seeds in the hot oil until they crackle. Add the channa dal, curry leaves, urad dal, ginger
and cumin seeds and saute them until they darken; add the chilies and, stirring, add all of the vegetables. Saute for 2 or 3 minutes. Reduce the heat to moderate and continue to cook for another 4 or 5 minutes or until the vegetables are limp and partly cooked.
Carefully add the hot water and bring to the boil. Add spinach and then add the semolina, stirring continuously. Add the salt; reduce the heat to very low, and half-cover with a lid, stirring often until the upma
becomes a light, fluffy pudding (about 10 minutes). If the upma
appears too dry, add a little warm water.
Remove the upma
from the heat, stir in the cashew nuts, coconut and fresh coriander leaves, and serve hot with a sprinkle of lemon juice.
Recipe Name: White bean, greens and tomato Gratin
Type: Salad
Ingredients
Calculated for 15 people
Leafy bunch green Chard 6.5LBSKale Beet greens Olive oil7.5TBSGinger White beans7.5CupsTomatoes (Peeled, seeded and chopped)7 Vegetable broth2CupsDried thyme2TSPSalt2TSPCottage cheese Topping Fresh bread crumbs3CupsOlive oil3TBSSalt
Method
To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.
Preheat oven to 350°F. Grease 9-inch round or 10-inch oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.
In Dutch oven, heat oil over medium-high heat. Add ginger and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly.
Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
Recipe Name: Sautéed green vegetables in Pesto
Type: Main
Ingredients
Serves 40
Broccoli 14 Lbs Green beans 5 Lbs Zucchini 9 Lbs Olive oil to Saute Basil 101Cups Pine nuts 5½Cups Olive Oil 7.5¾Cups Cashew 11/8 cupCupLemon juice2.5¼Cups Ginger 1 1 cmInch salt 1 Tsp Pepper 2 tbsp
Method
Sauté Green beans (cut into 1" lengths) with broccoli florets and zucchini. Cut zucchini into ¼" slices, sauté briefly in olive oil, then add broccoli and green beans to pan, sauté until all vegetables have changed color. Then add a little water and put lid on pan to steam vegetables until done. When vegetables are tender, remove lid, let remaining water boil off and toss vegetables with pesto.
Pesto: Mix all the ingredients and blend.
Dinner
Recipe Name: Kale & potato
Type: Salad
Ingredients:
Serves 40
Fingerling or small new potatoes6LBSCelery (replaced Onion)1BunchOlive oil17TBSGinger (replaced garlic) Chile pepper such as jalapeno (seeded and finely chopped)4SmallKale (torn into small pieces)4.5 LBS Lemon (replaced balsamic vinegar) 17 TBS Fresh Oregano 8 TBS Salt Ground pepper
Method
Preheat oven to 375 degrees.
In medium bowl, toss potatoes and celery with 8 TBS olive oil. Spread potato-celery mixture on baking sheet and roast until potatoes are tender, about 30 minutes. When cool enough to handle, cut potatoes into bite-size pieces.
In large skillet, heat remaining oil over medium heat. Add ginger and chile pepper and cook, stirring often, 30 seconds. Add kale, potatoes and celery. Cover and cook until kale is wilted, 2 to 5 minutes. Add lemon, oregano, salt and pepper. Toss thoroughly and serve.
Recipe Name: Coconut Quinoa Khichari
Type: Main
Ingredients:
Serves 40
Carrots, Celery, Broccoli, Beans20 CupsQuinoa 5 Cup Baby spinach leaves20 CupsCumin seeds10 TSPTurmeric10 TSPDry ginger 10 TSPFresh ginger 10 InchPeppercorns Ghee 20 TBSWater CupsSalt and black pepper to taste Parsley to garnish Coconut to garnish
Method
Heat ghee in a large saucepan. When hot add the turmeric, cumin seeds, mustard seeds, dry ginger and peppercorns to it. When cumin seeds brown and mustard seeds pop add fresh ginger sauté for few mins.
Add all veggies except spinach and stir fry for 5-10 min or until vegetables are tender.
Add quinoa and water to it. Simmer for 15 min more or until quinoa cooked
Add cumin powder, salt and pepper to taste and lemon juice. Add spinach leaves. Take off the flame.
Garnish with parsley and coconut and serve hot.
Recipe Name: Masoor and Spinach soup
Type: Soup
Ingredients:
Serves 40
Masoor 10 Cup Spinach 25 bunches lemon juice 8 TBSP ginger shredded 9 inches cumin powder 2/3 Cup coriander powder 1 Cup Salt TBS Pepper Red chilli powder Water 30 Cup
Recipe Name: Apple crisp
Type: Dessert
Ingredients:
Serves 40
Apples, sliced thin (20 count)1020CupsSuccanat2 ½5CupsWhole wheat pastry flour2 ½5CupsRolled oats.751.5CupGhee.751.5CupRaisins 1.53CupBaking powder, aluminum free 1.53TSPCinnamon 3 1/310TSPLemon juice .751.5CupWhole milk
Method
Spread the sliced apples in a 9X 12 inch pan. Add lemon juice and mix.
Sprinkle raisins and a cup of brown sugar on top
Add the cinnamon spice
Combine the butter, half cup of cane sugar, whole wheat pastry flour, rolled oats and baking powder together. Cream with fingers till crumbly and semi sticking together. Use milk if needed.
Sprinkle this mixture on top of apple cane sugar mixture
Bake in a preheated oven at 375 for 40-45 minutes
Cut into serving slices and serve hot
Day 4 – 22nd November
Breakfast:
Recipe Name: Blue berry muffins
Type:
Ingredients:
Makes about 60
Butter ¼CupUnsweetened applesauce 2 ½CupSalt2 ½TSPBlue Agave 5 Cups Whole wheat flour 10 Cups Vanilla5TSPMilk2 ½CupBlueberries10CupsBaking powder5TBSWalnuts2.5Cups Gluten free Cereal 15Cups Almonds 2
Cups (soaked overnight)Raisins 3Cups (soaked overnight)Pumpkin seeds1.5 Cups (Soaked overnight) Bananas Pear20 Persimmons 15 Almond Milk 2 Regular Milk 2½ gallonRice milk 1 Butter
Method:
Preheat oven to 350Degree F
Line muffin cups with paper liners or spray with non stick spray ---- Instead of spray take olive oil in a bowl and with paper /napkin spread it on the muffins cups.
Mix all ingredients together until moistened
Divide batter evenly among the muffin cups. Each should be filled ¾ full.
Bake 35 minutes or until the tops are firm.
Cool on a wire rack.
Lunch:
Recipe Name: Saag soup
Type:
Ingredients
Serves 40 people
Spinach11.5LBSGround coriander.25CupLarge red potatoes11 Water51CupsGhee ( A little more than ½)¾CupGinger (A little more than ½ cup)¾CupSalt (to taste)2Cups
Method:
Pressure cook the potatoes until tender. Cool, peel and keep it aside.
In a pan bring water to a boil. Add spinach to the boiling water and switch off the heat immediately.
Cover with a lid for 20 minutes. Strain the spinach. Allow it to cool.
Blend together the potatoes and spinach until smooth. Add water if required.
Take a pot and add ghee to it. When the ghee is heated add ginger and coriander and sauté.
To this add the blended mixture and salt to taste. Add water to get desired consistency.
Serve hot.
Recipe Name: Almond butter dressing
Type: Salad
Ingredients
Serves 40
Italian salad mix Romaine 25 Radicchio 5 Cucumber10 Red Bell pepper5 Dressing Almond butter12TBSOlive oil3CupsLemon juice3/2CupBlue Agave9TSP Lots of black pepper Sesame seeds6TSPDry Oregano6TSP
Method
Mix all the dressing ingredients.
Adjust dry oregano as required.
Recipe Name: Pesto zucchini and squash pasta
Type: Salad
Ingredients
Serves 40
Medium size zucchini 40 Medium size yellow squash 40 Pesto Sauce Pine nuts 5 Cups Ginger 10 Inch Cilantro 5 Cups Fresh Basil5CupsLemon juice20TBS Bragg Liquid amino30TBS Coarsely chopped tomatoes20Cups Very Finely Chopped Red bell peppers for garnish2CupsVery finely Chopped yellow bell peppers for garnish 2 CupsVery finely Broccoli 1 CupFinely chopped Roasted walnuts2 Cups
Method
Shave zucchini and squash into ribbons (like fettuccini pasta) using vegetable peeler.
Purée pine nuts, ginger, cilantro, basil, lemon juice, liquid aminos and pinch of salt in food processor until smooth. Add tomatoes, and pulse until blended.
Toss squash ribbons with pesto. Season to taste with pepper.
Chop roasted walnuts, red bell peppers, yellow bell peppers and broccoli into very thin and fine pieces
Dinner
Recipe Name: Squash Soup
Type: Soup
Ingredients:
Serves 45
Butternut pumpkin (17)11.25LBSGinger chopped3.75TBSPMustard seeds1.25TBSPCumin Seeds2.5TSPFresh Coriander2.5TBSPNutmeg 1.25 TSP Turmeric 1.25 TSP Salt 1.25 TSP Lemon Juice 1.25 TBSP Lime juice
Lime and lemon can be replaced by a cup of apple juice2.5 TBSP Rice milk 1 Gallon Water1 Gallon Parsley for garnish3Cups
Method
1. Bake squash until very well done. Scrape pulp. (Should = 10-11 cups)
2. Sauté ginger for a minute in ghee and then blend to puree. Sauté black mustard seeds until they pop and then add other spices and sauté a few minutes. Add squash and sauté.
3. Add apple juice or citrus juices and then milk and water to get soup consistency
Wash and peel the butternut pumpkin. Cut into quarters and pressure cook with enough water until tender. Approximately 3 whistles on medium heat. Cool and blend into a smooth paste.
Take a pot and add ghee. When the ghee is heated add mustard seeds. When they pop add cumin seeds .when they turn brown add turmeric, coriander powder and fresh ginger. Saute for few mintues. To this add the blended pumpkin. Add nutmeg, salt.
Add citrus juices and then milk and water to get the consistency. Cook for few mintues.
Garnish with parsley and serve hot.
Recipe Name: Couscous with dry fruits
Type: Main
Ingredients:
Serves 40
Instant couscous6BoxesRaisins 3 Cups Olive Oil 13 TB Ginger 6 TSP Cayenne 1.5 TSP Zucchini 6 Large Chickpeas 8.5 Cups Green beans 6 Cups Freshly ground pepper Salt Chopped pitted dates 6 Cups Cashews 4 Cups Parsley (minced) 3 Cups Mint leaves for garnish Serve Pita chips
Method
An adaptation of the Moroccan classic dish, this Americanized version melds sweet with savory and just a tinge of heat. Part of its charm lies with its handsome presentation, which shows off its many textures and colors. Feel free to make your own adaptations using golden raisins instead of black ones, and summer squash, fava beans or trimmed green beans for the zucchini and chickpeas. This meal-in-one calls for accompaniments of toasted pita triangles and a spicy hot or chilled tea, plus something exotic for dessert, such as a wedge of baklava or a dish of rose-scented Persian ice cream.
Directions
Using a large saucepan, cook grains with raisins according to package directions and with no added fat.
Meanwhile, heat 2 tablespoons oil in skillet over medium heat and when hot, add ginger and sauté. Add cayenne, paprika and zucchini and sauté 7 to 10 minutes. Stir in chickpeas and green peas, and season to taste.
Stir vegetable mixture into cooked couscous. Spoon into large serving dish, making well in center. Fill well with dates and cashews, and garnish dish with parsley and mint leaves. Serve hot or at room temperature.
Recipe Name: Oven roasted vegetables with lemon herb
Type: Side
Ingredients:
Serves 40
Zucchini10 Yellow squash10 Carrots10 Sweet Potato10 Olive Oil1.5CupBasil leaves1.25CupLemon juice5TBSPRosemary5SprigOregano5SprigAsparagus (can add)
Method
Cut zucchini, squash, sweet potato into thinly sliced rings.
Cut carrots into 1" pieces
Chop rosemary and oregano very finely
In a bowl whisk olive oil, lemon juice and chopped herbs
Add vegetables to it. Season with salt and pepper
Spread the vegetables on a baking pan
Preheat the over to 350 degrees and bake for 35-45 min till crisp and tender.
Recipe Name: Winter punch
Type: Side
Ingredients:
Serves 40
Cranberries20QTSWater20QTSMaply syrup5CupCinnamon sticks20 Whole cloves5TSPLemon cut into thin slices 5 Orange juice 1 Nutmeg Dash
Method
This winter punch will warm you up and is packed full of vitamin C from wholesome cranberries.
Cook the cranberries in water untill the skins pop. Strain through a sieve or blend in a blender.
Add maple syrup, cinnamon and cloves and boil 2 minutes.
Remove from heat and add lemon slices and orange juice.
Reheat and serve hot, sprinkled with nutmeg.
Very easy to put together and it will be perfect for the course :)
Day 5 – 23rd November
Breakfast:
Recipe Name: 8 Grain gluten-free Cereal with dried fruit and nuts
Type:
Ingredients
Serves 40
8-grain wheat free cereal10 CupWater (1:3 according to Deborah's menu)30 Cup (read instructions)
Gold raisins 1.5 Cups Pistachio nutmeats 1.75 Cups Raw or roasted unsalted cashews1.5 Cups Chopped apricots 1.5 Cups Apples12 Bananas 15 Almond milk Rice milk Regular milk
Method:
Bring water to a boil, stir in dry fruits and nuts, cook for 5 minutes, then add dry cereal, stirring continuously to prevent clumping. When all cereal is blended in and smooth, add remaining ingredients. Cook for 15 minutes, stirring continuously.
Serve with almond milk and maple syrup. Make fresh fruit available too.
Cut cantaloupe and mix cantaloupe, grapes and blueberries together. Cut banana into 3 pieces and serve.
Also soak almonds overnight
Lunch:
Recipe Name: Lentil and Barley soup with vegetables
Type:
Ingredients
Serves 40
Organic Red Lentils6CupsOrganic pearled barley3.5CupOrganic carrots3.5CupLemon juice2LemonBaby spinach leaves6CupCumin seeds4TSPTurmeric4TSPGinger 4Inch Ghee 6TBS Water 35Cups Salt and black pepper to taste Cilantro 3 Cups
Method:
Wash and rinse red lentils and pearled barley 2-3 times .Pressure cook with enough water. Blend it so that it is smooth and not very grainy.
In a thick bottom pot add ghee. When hot add mustard seeds, when they pop add cumin seeds. When they brown add turmeric, peppercorns and dry ginger. Sauté for few seconds and then add fresh ginger. Saute for few minutes. Add little water and cook carrots in it.
Once the carrots are slightly cooked then add cooked dal and barley. To this add cumin powder, pepper powder and salt.
Allow it to boil adding enough water to get the soup consistency. Add spinach and lemon juice. Take the pot off the heat.
Garnish with cilantro and serve hot.
Recipe Name: Hummus wrap
Type: Main
Ingredients
Serves 40
Cooked chickpeas20Cup Tahini (Sesame paste)7.5TBS Fresh lemon juice7.5TBS Olive oil 2.5TBS Vegetable oil5TBS Ginger2.5TSP Cumin powder.625TSP Salt.3TSP Tomato10 Cucumber 15 Alpha Alpha or sunflower seed sprouts Whole grain tortilla 40 Chopped lettuce 6HeadsCilantro 4CupsTooth picks
Method
This is a vegan
• Place all the ingredients into a blender or food processor (or do the 'chunky' version by mashing them with a potato masher or fork) and mix until smooth.
• Spread the hummus on the wrap and put chopped cucumber, tomatoes, lettuce, sprouts and cilantro. Probably need tooth picks or something like that to keep it in place.
Recipe Name: Spinach Quinoa salad with cherries and almonds
Type: Salad
Ingredients
Serves 40
Sliced almonds3.3CupsQuinoa 10CupsSpinach leaves (not baby)13CupsFresh cherries or raisins 13CupsCucumber 10 Chickpeas (100 oz) ~ 7cups4lbsCelery 3.5CupsYogurt 1.5CupOlive oil 20TBSLemon juice 13TBSGinger 5InchAvocado 4
Method
Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.
As per instruction to cook Quinoa take enough water and bring it to boil over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.
Remove from heat and cool, covered, in pot.
Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve
Recipe Name: Chocolate chip cookie
Type: Dessert
Ingredients
Serves 40
Organic carrots15LBSBrown sugar (Succanat) Ghee1CupWhole milk Cardamom powder3TBSFinely chopped nuts Almonds Cashews Pistachios
Method
Wash, peel and grate the carrots.
Take a pan, add ghee to it. When heated add grated carrots to it and sauté.
Add whole milk to it till the carrots are soaked. Allow it cook on medium heat till it becomes tender stirring continuously. Once cooked, add sugar and allow it to cook till all the liquid is absorbed.
To this add cardamom powder and stir.
Place it in a serving bowl and garnish with chopped nuts.
Recipe Name: Bliss balls
Type: Dessert
Ingredients
Should make about 70
Unsweetened Shredded coconut powder3Cups 365 brand organic creamy almond butter 2 Cups Mejdool dates 15 Organic Thompson raisins 12 TBSP 365 Organic wildflower honey 4 TSP Organic walnuts 2 Cups Organic unsweetened coconut powder for rolling balls Walnut powder Almond powder
Method
Hand mix all the ingredients in a bowl. Divide into bite sized balls, Roll ball in organic un-sweetened shredded coconut
Roll it in walnut powder or almond powder or coconut powder
