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cookies & snacks

NUTTY BUDDIES yields 35 nutty buddies
Better energy levels are a result of eating better food. Snacks like this one will keep you going
throughout the day. Any combination of nuts and seeds can be used. Almonds and cashews
are used here for their rich flavor and creamy texture. Pumpkin seeds are full of nutritional
yields 12 servings goodness, but use them in moderation since they have a distinct flavor.
2/3 cup sunflower seeds 1. In a food processor, blend the sunflower seeds, chia seeds,
1/3 cup chia seeds almonds, cashews, pumpkin seeds, maple syrup, and almond
COCONUT HALVA ½ cup almonds butter until well combined.

If you love halva, you’ll be happy ½ cup cashews 2. Form balls the size of 1 teaspoon and roll in the coconut flakes.
to know that natural halva is back! 1/3 cup pumpkin seeds (optional) Store in the refrigerator.
Commercially prepared halva is made 1/3 cup maple syrup
with glucose, hydrogenated oils, 1/3 cup almond butter
dried egg albumin, artificial color, ½ cup coconut flakes
and artificial flavor, so that any of the
benefits of this nutritious snack is lost.
Natural halva is not only nutritious, but yields 50 millet balls
it’s also delicious and easy to prepare. FRUITY MILLET BALLS
½ cup finely ground coconut Knowing that dried fruits are not only tasty but a good source of vitamins A and C,
½ cup sunflower seeds potassium, magnesium, and calcium, and that millet is a cancer-preventing grain will make
you really enjoy this nosh. If you prefer, any dried fruit may be substituted with fresh fruit.
½ cup ground almonds or flax meal
½ cup sesame butter (tahini) 1 cup cooked millet 1. In the food processor, blend the millet, almonds, filberts, rai-
¼ cup raw honey or 4 dates ½ cup almonds, chopped sins, apricots, apples, orange juice, and zest.
1 tablespoon carob powder ½ cup filberts, chopped 2. Form into balls and roll in the coconut or ground nuts. Store in
(optional) ½ cup raisins the refrigerator.
1. In the blender, blend the coconut ½ cup dried apricots
and sunflower seeds until finely ½ cup dried apples
ground. 1 tablespoon orange juice
2. Add the ground almonds or flax 1 teaspoon orange zest
meal, sesame butter, honey or ½ cup ground coconut or walnuts,
dates, and carob powder and for coating
blend until well combined.
3. Form the halva into a log and
wrap in waxed paper. Freeze.
Slice and place in cupcake liners
to serve.

Coconut Swirls
332 HEALTHY EVER AFTER using a 5x7-inch baking pan, cut into 1-inch squares. nut. Freeze. Remove from the freezer right before serving. If For extra decoration, roll the balls in the ground nuts or coco- spread a thin layer onto the bottom of a 5x7-inch baking pan. mixture and honey to the dry ingredients. bine well (the mixture does not need to boil). Add the butter the almond butter over low heat, stirring constantly to com- carob powder or cacao. 3. Fill chocolate molds with t

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nut, or sesame seeds to coat.
harden. Roll in ground nuts, coco-
Don’t delay since the mixture will
quickly, form into 1-inch balls.
cool for 5 minutes. Working

and mix well.
the carob powder and coconut
oil and honey until softened. Add
tahini or almond butter with the

or sesame seeds, for coating
yields 35 bonbons

# yields 24 swirls few drops of peppermint oil. Try omitting the peanuts and adding peppermint extract or a molds or formed into balls, then refrigerated. VARIATION The dark layer can be pressed into chocolate ing paper. Refrigerate for 2 hours. confectioners’ sugar. Spread onto the dark mixture. baking paper. sesame butter, and salt. and almonds in a food processor. 6. Slice the swirls into ½-inch thick slices. 5. Roll the two layers jelly-roll style, gradually peeling off the b

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