Food for Love!

Food for Love!

Food for Love!

Love of good food is always the NUMBER ONE priority in the Soul Food Kitchen. Wether just for ourselves or for family and friends, cooking from your heart and using the best quality  ingredients is where it all begins. Getting a good start to life applies to our children, of course, but also to the animals and plants we use to nourish them and ourselves. How they are nurtured and cared for is hugely important to the energy, nutrient content and taste of  our food. I’m thinking here of the lovely Jenny McNally and her organic farm in North Co Dublin,  and Hilda and Dominic of the Castleruddery organic farm in Co Wicklow. Their dedication and hard work throughout the year  gifts us with wonderful produce grown with so much care and LOVE.  

Now for a little valentines treat:

This is for all LOVERS of amazing food: as it’s Valentine’s Day tomorrow I’m sharing this lovely Date Orange & Almond Truffle recipe.

These little beauties are the nearest things to dark chocolate I have ever tasted. They are so MOREISH! Simple to whiz up and a great all-year-round treat, gift, or after dinner mini-dessert – and your guests won’t even know it’s healthy!

They are gluten free, vegan, dairy free, raw food and (mostly) guilt-free! For those who are diabetic or wanting a lower Gi version, use figs instead of dates. Also play around with your choice of nuts, e.g. pistachio, macadamia or hazel nuts. 

Date Orange & Almond Truffles

Raw food / G-F / D-F / vegan / vegetarian

100 g whole almonds

100 g Medjool dates, pitted

25 g desiccated coconut

Zest of ½ orange

1-2 teaspoons freshly squeezed orange juice 

To coat

50 g desiccated coconut or

50 g unsweetened cocoa powder

  1. Combine almonds, dates, coconut and orange zest in a food processor. Pulse until resembling finely chopped breadcrumbs. The mixture should be sticky when pressed between fingers. Add 1 teaspoon orange juice to bind, and pulse again in food processor. Shape into walnut size balls and roll in preferred coating. Place onto a parchment lined tray and set aside in fridge for 1 hour, then transfer to an airtight container and place back in your fridge or store in a cool pantry. (keeps good for weeks)

 

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