Poke means” to cut” in Hawaiian, simply said chopped fish in a marinade. These delicious tasting bites can be served on a wonton cracker, seaweed salad, rice or on its own as a main course with Asian noodles and lettuce. You can make Poke out of sushi grade raw fish, shrimp, tofu or even cooked chicken.
Add all ingredients except coconut flour and carrots to a food processor. Process until mixture breaks down and starts to stick together.
Add coconut flour and process until well incorporated.
Add carrots and pulse just until combined.
Scoop out about 1-2 Tbsp, depending on the size of ball you prefer. I use a small ice cream scoop to ensure uniformity. Squeeze gently to form ball, then roll in the palms of your hands until you have a nice sphere.
Roll in coconut, press gently to ensure it adheres.
1 ½ cups fresh, local blackberries (or other berry, such as raspberry, strawberry)
2 Tbsp maple syrup
recipe by STIR Cooking School
Puree all ingredients, except chia, with a blender or immersion blender (or mash by hand). Stir in chia, stir again after 10 minutes or so to prevent clumping. Allow the pudding to sit overnight. Stir and enjoy with fun toppings.
We love to create a chia pudding breakast bar. Each person can customize their pudding with a range of healthy toppings. This is perfect for family gatherings or overnight guests. All the prep can be done the night before,
This snack is loaded with protein from the almond butter, almond meal, quinoa and hemp hearts. This combined with the coconut oil helps to stabilize blood sugar. The fibre also helps to slow the release of glucose into the bloodstream.
1/3 cup dried dates
½ cup cooked quinoa
1 tsp. vanilla
2 tbsp. almond butter
2 tbsp. coconut oil, melted
2 tbsp. maple syrup (or honey)
1/8 tsp. sea salt
¼ cup cocoa powder
1/3 cup unsweetened coconut
1 cup almond meal
hemp hearts (for coating)
Add all ingredients to food processor (except hemp). Process until the mixture begins to hold together.