Afternoon Delight

Afternoon Delight

Hi there I am here to save you with your afternoon sweet cravings or mid morning blood sugar drops! Making these balls, along with my baobab and orange ones, are my every weekend routine for the coming week to make sure I stay away from naughty snacking at work. The problem is though that they are bit too good and I eat them already in the morning and end up hangry in the afternoon anyway haha!

Once again peppermint, but it’s just so delicious with nutty buckwheat and spirulina, try yourself!

Peppermint Power Balls (about 12)

  • 5 Medjool dates
  • 1/2 C buckwheat kernels
  • 1/2 C pepitas (or any seeds)
  • 3 tbs of almonds
  • 2 tbsp vanilla protein powder (I use Prana on Vanilla Creme)
  • 1 tbs of super greens powder (or spirulina powder)
  • 2 tbsp peppermint essential oil
  • 1-3 tbs blended oats (optionally more protein powder or almond meal or if you don’t want mat finishing just leave it out)
  1. Soak pitted dates for a minimum of 5 minutes in water. 
  2. Use a food processor to grind buckwheat, pepitas, and almonds to rough even flour.
  3. Add in five dates. Save the date infused water.
  4. Blend dates with the mixture in the food processor until it is evenly chopped.
  5. Add in protein powder and green powder.
  6. Infuse 2 drops of essential oil to one tablespoon of date water. Sparkle it around the mixture in food processor. 
  7. Blend one last time with a food processor. 
  8. If the texture is not sticking together add another tablespoon of date water. Careful though not to put too much water.
  9. Move mixture to a bowl and add a tablespoon of blended oats to mix and start rolling mixture into balls.

I used this product called Puhtikaura (which is basically powdered pre-cooked oats) to roll these balls to give them powdered finish. This is optional though and like I said before, you can use blended oats or almond meal or even cacao for this.

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Vegan Kimchi Korean way

Vegan Kimchi Korean way

I am obsessed with kimchi, I literally always order it if it’s on the menu and eat the entire serving. Seriously, I order two if people want to share. I sometimes have it on top of an avocado toast. Sometimes on top of brown rice as a meal. Told you, obsessed.

Ever since watching the Chef’s Table episode with Jeong Kwan I have wanted to make my own. I first attempted to make it with this health blog recipe and it turned out tasty fermented cabbage which had nothing to do with kimchi though. The second time, I decided to learn from the guru. Maangchi is an adorable Korean chef whose video taught me and my boyfriend ferment in Korean way. The first patch was not vegetarian (fish sauce) because we wanted to everything right. We followed her video and kimchi turned out amazing. Please do yourself a favor and watch her Kimchi making video, it is seriously heartwarming.

The third time I created my own version of traditional Korean kimchi but made it vegan. And it is seriously the best one I have had! I mean I even like the store bought ones, but this is ridiculously good. And it doesn’t lack any authentic flavor or texture because the methodology is same.

If you follow my recipe you can still follow Maangchi’s video, just use my measurements and ingredients.

Vegan Kimchi Traditional way

1 large napa cabbage
1/2 C sea salt (fine)

Kimchi Porridge
2/3 C water
2 tbsp brown rice flour
2 tsp coconut sugar/brown sugar

Kimchi Paste
2/3 C radish (chopped as thin sticks)
1 carrot (chopped as thin stick)
6-8 spring onions (chopped)
4 garlic gloves (minced)
1 tbs of minced ginger 
1/2 onion (minced)
2/3 Korean hot pepper flakes
Splash of water

2 x 1.5 -2-liter jars (or four smaller ones).
Bucket to suit the size of the cabbage. I used a rectangle one.

The recipe makes 2.2 kg of kimchi.

  1. Cut napa cabbage in half. Then cut each half into two pieces. You will end up with four pieces of cabbage cut lengthwise.
  2. Massage salt to the cabbage leaves all way through (also in between).
  3. Place the cabbage pieces into the bucket and let them sit for 2 hours. (I left mine for 6 and nothing happened). Every 30 minutes turn the pieces around.
  4. Meanwhile, prepare the porridge. Heat the water and rice flour on a Teflon pot and when it start to look like a porridge add the sugar and bring the heat down the When porridge is even, cool it down.
  5. Cut the vegetables.
  6. Mix the kimchi paste ingredients into the porridge in a big mixing bowl. Splash some water to make it stickier.
  7. After two hours, wash the salt of cabbage pieces. Use paper towels or towel to dry them.
  8. Use boiling water (and apple cider vinegar) to sterilize jars.
  9. In the mixing bowl take one piece of cabbage at the time and use your hands to spread and massage the paste throughout each layer of cabbage. Once done put the cabbage in a jar. Repeat. Once one jar is full (I could fit half a cabbage in one 1.8 liter jar), use a wooden spatula to push cabbage on the bottom. This should bring the liquid above the cabbage. 
  10. When done place the sterilized lid on the jar. 
  11. Leave the jars on the kitchen bench for 36 hours to ferment. Then refrigerate. 

Enjoy it on top of a Buddha bowl like we did. Or inside a sushi roll. With tempeh and steamed vegetables and brown rice. Or on side of anything.

I bring this to work and have it every day with steamed vegetables and quinoa. It’s just so damn good for your guts and tastes amazing!

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Snack attack

Snack attack

Accidentally nailed it. These are too good to keep in your office drawer.

Lemon meringue protein bites
1/3 C buckwheat kernels (oats or more cashews work too)
1/2 C cashews
8 medjool dates (soaked soft)
1 scoop vanilla protein powder
1 tbs of lemon zest
Juice of 1/2 lemon
1/2 C coconut shavings
1-2 drops of peppermint essential oil

  1. Use a food processor (or blender) to grind cashews and buckwheat. Add coconut. Mix until not fine but small pieces. Remove from the processor.
  2. Mix soft dates until mushy in the food processor.
  3. Add remaining incredients.
  4. Blend until even. Remove with spatula to a mixing bowl and add 1-3 tbs water until the mixture is sticky and easy to roll.
  5. Roll to balls. This makes 12-18 balls.
  6. Store in freezer or fridge.