Chocolate and Beetroot Truffles

Fri, 12 May 2017 00:31:06 +0000

Beetroot contains valuable nutrients that can help support detoxification, lower blood pressure, fight inflammation and enhance exercise capacity. It is naturally sweet, so it can be used to partially or completely substitute sweetener in sweet recipes. It compliments chocolate really nicely, and I have used it for cakes and cake balls before. This time I made truffles. They are free from gluten, dairy and refined sugar. It also contains a good amount of protein, as I added some protein powder.

There are plant and animal-based protein powders, so you can use what you have on hand, or what your personal diet requires.

The mixture is sticky but you can roll them with hands easily after you keep them in the fridge for about 30 minutes to firm them up. This recipe uses coconut flour as it helps to absorb extra moisture, otherwise you can use almond flour and you may need to increase the amount by 1-2 tablespoons.

Truffle Ingredients

1 medium-large beetroot

1 medium avocado

50g cocoa powder

50g protein powder

60g coconut nectar or dates

15g coconut powder (optional)

Pinch of salt

Dusting Ingredients

Cacao powder

Desiccated coconut

Sesame seeds

Other Optional Dusting Ingredients

Chopped nuts

Dried Raspberries

Method

Grate beetroot and place into a medium-sized bowl. If using a food processor, cut beetroot into chunks and put them into the processor.
Put the rest of the ingredients (except those for dusting) into the bowl or processor. Puree with a stick blender or food processor until smooth.
Keep in the freezer for roughly 15 minutes.
Using a small ice cream scoop, portion into small balls and arrange on a flat tray to freeze for 30 minutes.
Smooth each ball with hands and roll them in cacao powder, desiccated coconuts or sesame seeds. You could also use chopped nuts or freeze dried raspberries.

Written by Lismi Wong

The post Chocolate and Beetroot Truffles appeared first on Usana Health Sciences Organization.

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Seed Bread Recipe

Mon, 13 Mar 2017 20:55:14 +0000

I was looking to make a quick seed bread that is gluten and dairy free, yet still high in protein and fibre. This idea came about after I finished a loaf of bread by Venerdi. I can only find it in certain supermarkets so I thought of making something similar. I love the bread as it is soft and fragrant, filled with loads of goodness too! Fortunately, I came across a recipe just like what I was looking for, in a book titled “Whole”. I modified the recipe slightly. If you can’t get hold of psyllium husk, feel free to use Fibergy. This seed bread is lovely especially when toasted. Spread it with fruit jam, peanut butter or hummus spread. It is also nice to have it with soup.

INGREDIENTS

4 free range eggs

¼ cup sesame seeds

¾ cup sunflower seeds

¾ cup pumpkin seeds

1 cup whole nuts eg walnuts, almonds, or a mixture of nuts

¼ cup psyllium husk

50g almond flour/coconut flour

2 tablespoons olive oil

2 tablesppons chia seeds

¼ cup water

2 teaspoons sea salt

METHOD

Preheat oven to 160C.
In a bowl, whisk the eggs thoroughly until combined.
Add the rest of the ingredients and mix well.
Leave for 15 minutes for the chia seeds to absorb the liquid.
Bake for 1 hour, rotating half way through.
Cool on a wire rack. Keep well in a zip lock plastic bag for up to 4-5 days.

Written by Lismi Wong

The post Seed Bread Recipe appeared first on Usana Health Sciences Organization.

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