Thursday, 2 February 2012
I'm so Proud of ME!
I just quickly wanted to share with you all a picture that I just found of myself from two years ago (January 21st, 2010 to be exact), and one of me taken by my daughter today........
WOW! Just WOW! Go me! I'm so proud of myself!!! I've lost 36kgs (that's about 80lbs for those of you in the UK and the States) over the past two years through small sensible changes over a long period of time - the biggest ones being simply eating more fresh fruit and fresh raw vegetables and doing some light exercise! There's no going back from here, I'm just going to continue getting healthier and slimmer until I reach my ideal weight (I'll know it when I get there!)!!
So apart from that little shout-out to myself (LOL), I just wanted to share with you a few things about my day: Firstly today was my first 100% raw day ever! It feels really good!
Secondly I managed to do my walk this morning so another pat on the back to me for acheiving that small goal. :D
Thirdly I have a quick recipe to share and a pic of my daughter enjoying our Cashew Milk "Warm" Chocolate!
So here are some Raw Vegan Choc Malt Bliss Balls that I made today:
350g Raw Walnuts
300g Fresh Dates - Pitted
80g Raw Cacao Powder
1 and 1/2 tsp fine sea salt
1 and 1/2 Tbsp Vanilla Extract
2 tsp Maca
(Rapadura is to taste - I know this is not raw but I don't have Agave syrup or other truly raw sweetener yet and Rapadura is minimally processed so I figure its not so bad!)
*If using Agave Syrup or other liquid sweetener, reduce Dates by 50-80g or this will be too moist.
* If you don't have Maca you can just leave it out and they'll be plain choc instead of choc-malt flavour.
1. Put Walnuts, Cacao and Rapadura into your TMX bowl and combine on Speed 6 for approximately 1 minute or until really fine.
2. Add remaining ingredients and process on Speed 6 for about 30 seconds, then increase to Speed 7-8 for a further Minute or so - until it all sticks together into a kind of smooth but stiff paste - it will be quite oily, don't worry that's just the oil from the nuts and the cacao.
3. Pinch small amounts (about the size of a large grape) and roll them into balls, store in the fridge for a few days or in the freezer for up to about a month.
*This recipe makes a huge batch so feel free to halve the ingredients and reduce the processing time by about 20% if you don't want that many!
*Originally these were from Quirky Cooking's recipe found here.
Saana and I also enjoyed a late afternoon Cashew Milk "Warm" Chocolate (I only heated it to 37 C so it was still raw) made with Cashews, Rapadura and Raw Cacao powder:
I have to get to bed now as I have another big day planned tomorrow! Happiness and Health to you all, til next time! XXX