Feature Recipe of The Week - SEED CYCLING

• 9 Medjool dates
• 1/4 cup Brazil nuts
• 1/4 cup Pecans
• 1/3 cup walnuts
• 2 tbsp Nutra Organics beauty hot chocolate
• 2 tbsp organic maca powder
• 1 1/2 tsp cinnamon
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tbsp shredded coconut for rolling

• Remove the pits from dates and soak them in hot water for 5 minutes. When the dates are softened, drain them and place in a food processor. Reserve the water for later
• Add all the other ingredients to the food processor and pulse until mixture begins to thicken and stick together
• Check texture to make sure it’s sticky enough to roll the balls. If it’s too thick or dry, add some of the reserved water (I added 4 tbsp of the water for the desired consistency)
• With an ice cream scooper or spoon, scoop the mixture and roll into small balls. Roll each ball in the shredded coconut and fully coat.
• Refrigerate for at least 30 minutes before serving
• Store in the fridge inside an airtight container for up to 15 days

Phase One Seed Cycling Bliss Balls (Days 1 – 14)

• 3/4 cup + 2 tablespoons flax seeds 
• 3/4 cup + 2 tablespoons pumpkin seeds
• 10 Medjool dates (1 cup/150 grams)
• 3/4 cup vanilla protein powder 
• 1/2 cup + 1 tablespoon almond milk
• 1 1/2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• pinch of sea salt

Phase Two Seed Cycling Bliss Balls (Days 15 – 28)

• 3/4 cup + 2 tablespoons sunflower seeds
• 3/4 cup + 2 tablespoons sesame seeds
• 10 Medjool dates (1 cup/150 grams)
• 3/4 cup chocolate protein powder
• 1/2 cup + 1 tablespoon almond milk
• 2 tablespoons cacao powder
• 2 tablespoons maca powder
• 1 tablespoon cinnamon
• pinch of sea salt

(For both recipes)

Grind your seeds. Add to a blender (or whatever method you usually use) and blend until ground into a flour-like consistency. If needed, do in a few batches to ensure they are evenly ground.

Add dates to a food processor and pulse a few times to break down. Add in ground seeds and remaining ingredients. Pulse for 30 seconds or so until dough-like consistency forms. The batter should look a little crumbly but stick together when you press on it. If too dry, add a bit more almond milk. If too wet, add a bit more protein powder or spices.

Using a tablespoon as a spoon, form into 28 equal-sized balls (makes for eating 2 balls per day). Each ball will be about 21 grams. You can also make larger seed cycling balls and form in 14 balls (42 grams each), eating one ball a day. Store in the refrigerator or freezer and eat 2 a day (if making 28 balls) for 14 days. Once finished, make the next phase!

• 1/2 papaya seeded, peeled and cleaned
• 1 large banana (frozen)
• 1/2  tsp turmeric
• 1 inch cube of ginger
• 1 cup of plant-based milk
• 1/2 cup carrot or orange juice
• 2 tbsp. maple syrup
• pinch of cinnamon
• 1/2 cup of ice

•  Simply add the ingredients into a high speed blender and blend till smooth.  Wash out your blender before making the other recipe if you fancy having them both!

• Enjoy right away!

• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon honey
• 2 tablespoon extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ cup full fat Greek yoghurt
• 1 cup shredded carrot
• ½ cup shredded kale
• ¼ small red cabbage, finely shredded
• 1 small red onion, thinly sliced
• ½ cup loosely packed chopped fresh mint leaves
• 2 tablespoons chopped raisins
• 2 tablespoons toasted pine nuts

•  Place turmeric, cumin, honey, olive oil, lemon juice and Greek yoghurt in a small bowl, mixing to combine. Season with salt and freshly ground black pepper.
• Place carrot, kale, red cabbage, onion, mint, raisins and pine nuts in a large salad bowl. Pour over dressing, tossing to combine. Serve immediately.