Friday, February 13, 2015

Martha Goes Green Volume 2

I came into possession of this pretty book just before Christmas and since then I have made a good effort at Julie & Julia-ing it, making olive pesto spaghetti, chickpea patties, smokey eggplant dip, Bircher, crêpes, smashed avocado and dukkah to start with... 

The latest edition from vegetarian stalwarts Martha Goes Green is full of simple, wholesome food that isn't just for non meat-eaters. A beautiful book (and practical, with its sit-open-flat spiral binding) which begs to be dog-eared and spilled on, it features crisp design, delicious photography and illustration, as well as a custom title font in the perfect shade of green

A few of these recipes have had previous incarnations in Extra Curricular, including these snacking staples: Chocolate Date Balls, which they have kindly allowed us to share the recipe for here.

Chocolate date balls
w almonds & coconut
makes 16 / cane sugar free / food processor required

These nutritious little balls are the perfect snack to keep on hand for when you need a sweet pick me up. If you have the time, toast half of the desiccated coconut in a skillet on medium heat until most of the flakes have turned golden brown. Use this toasted coconut to coat the balls for a nuttier, crispier coating. Coconut oil can be replaced with rice bran or macadamia nut oil. If you have natural almonds on hand you can use these in place of blanched almonds.

1 cup (160g) blanched almonds
1 cup fine desiccated coconut
400g (2 1/2 cups) dried pitted dates
1/4 cup LSA mix
1/4 cup coconut oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup raw cacao (sub with un-sweetened cocoa powder)
1/2 teaspoon ground cinnamon
Pinch of salt flakes

Place almonds in a food processor and pulse until coarsely ground. Add to a large bowl with 1/2 cup of desiccated coconut.

Halve dates to ensure they are all pitted. Place dates, LSA, coconut oil, maple syrup, vanilla, cacao, cinnamon and salt in a food processor. Process until the mixture resembles a paste. Add to bowl with almonds and coconut and mix to combine.

Divide and roll mixture into 16 even sized balls.

Spread remaining 1/2 cup of coconut on a plate and roll each ball in the coconut to coat.

Refrigerate in an airtight container for at least 4 hours to set.

And here are some of the gorgeous spreads from the book:

Grab your copy here & support indie publishing at its finest!