Orange Cacao Nut Balls

A healthy snack or dessert!

A real winner in packed lunches!
Free of sugar, gluten, grain, dairy, and preservatives!
Full of delicious flavor!

Two closeups of the delicious goodness!

Ingredients:
2 cups raw walnuts, soaked, rinsed, and drained

10 pitted dates or prunes
3 Tbsp. raw cacao powder
6 drops wild orange essential oil (therapeutic grade)
1 tsp. pure vanilla
2 Tbsp. cacao nibs 
1/8 tsp. sea salt
stevia to taste (optional)

Soak walnuts overnight to remove phytic acid which can stop nutrients from being absorbed in the digestive system and reduce the digestibility of these foods.  Grains, legumes, nuts, and seeds typically contain the highest levels of phytic acid.  After soaking the nuts, rinse well, and drain.

Grind all the ingredients in a food processor at high speed until it turns into the consistency of a dough.

Squeeze it into balls and store in the refrigerator or freezer.  If planning to use these for packed lunches, wrap individually and place in the freezer until ready to use.

Mango Chicken

Used by permission from Hope at hopeful-things.blogspot.com

I once had some fresh mangos I needed to use up and googled "mango chicken recipe."   I found a recipe with some unusual spices -but decided to give it a try. I've tweaked the recipe a bit and it's now a family favorite.

I serve it over rice and beans with a side of creamy cole slaw.

 

Mango Chicken

5-10 chicken thighs, cut into pieces

olive oil + salt

Mix together

1 tsp. turmeric

1 tsp. white pepper

1 tsp. red pepper 

1/2 onion sliced

2 cups chopped mangos or peaches

(can use fresh or frozen)

a splash of lemon juice

Heat a kettle and coat well with olive oil. Add chicken pieces and sprinkle one side liberally with your spice mixture. I used about 3/4 of the spice mixture this evening on 8 chicken thighs.

Once chicken is browned flip over and salt the other side.

When your chicken seems close to done add your sliced onions, cover and simmer until they are a little soft. Then add mangos or peaches, cover and simmer until they are soft and juicy. Add a splash of lemon juice for a fresh taste. If the mixture seems really juicy just uncover and simmer until juices reduce. 

Serve over rice and beans.

 For rice and beans I cook 1 1/2 cups of rice with 1 can of black beans

and 1 tsp. of salt. Add water according to rice package directions.

Some rice requires more water than others.

Garnish with fresh basil.