maca

Almond-Cashew & Chia Balance Balls by Lindsey | Dolly and Oatmeal


happy spring, friends!  i've been looking forward to saying that since basically november, and it's finally here (even though the temperature outside and sloooowly melting snow may tell a different story)!  spring has a way of having seemingly endless boundaries.  the days seem a bit more easy-breezy and free, since there aren't the confines of it getting dark at 5pm.  and the notion of a revived sense of being.  we have had little suggestions of green buds appearing on the raspberry and elderflower bushes that i planted last year which i'm sure are thoroughly confused since we had an 8-inch dump of snow last week.  i have little garlic and chive shoots popping up as well and it's giving me all the hope that the warmth is coming!

i'm not sure if this winter hit me as hard as it did because we had a baby and i essentially felt stuck inside most days.  and even though i made it a mission to take walks when it was freezing, those feelings felt quite suffocating at times.  so the impending spring weather is feeling like a release more than anything at this point, which i'm so grateful for.

it seems as though spring growth has cast its spell on our amesy as well.  at times he seems like is a completely different baby from just 2 months ago.  his curious streak is continuing with trying to grab our breakfast, put his hands in my lunch bowls, and swing, swat, and snatch anything that comes into his purview.  he's a totally wild soul and i cannot get enough of him exploring his environment and taking in his little world.

a couple weeks ago when i was still mid-cleanse, i needed something chocolatey, also something cookie-like.  while these balls are completely "grain-free" and made from primarily nuts and seeds, they taste like cookie dough!  they're slightly sweetened with a few dates and vanilla, but they have that little bite of salt at the end like a good cookie.  i love that there's no sugar high or low, nor is there any nonsense, just straight up nourishing, good-for-your-body/soul healthy fats!  there are some powdery potions in the mix as well if you're wanting that extra self-love care, if not, no worries, they'll be just as yummy :)

cheers to spring!!! xo



almond-cashew & chia balance balls | v & gf

| makes about 16 balls |

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons chia seeds
  • 1 1/2 teaspoons maca powder
  • 1/2 teaspoon ashwagandha (optional)
  • 1/2 teaspoon reishi (optional)
  • 1/4 teaspoon salt
  • 4 soft pitted dates
  • 1 teaspoon pure vanilla extract
  • 1/4 cup virgin coconut oil, melted
  • cacao powder, for dusting
  • crushed dried flowers, for garnish

chocolate shell

  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup cacao powder
  • 1 tablespoon coconut nectar (or maple syrup)
  • 1 1/2 teaspoons pure vanilla extract


method

  1. in a food processor fitted with a metal "s" blade, pulse the almonds, cashews, chia seeds, maca, ashwagandha (if using), reishi (if using), and salt until the nuts are finely ground into what looks sand-like.  then add the dates and pulse until they are broken down and incorporated.  next, add the vanilla and coconut oil and pulse until the mixture comes together in a loose ball.  transfer the mix to shallow bowl; cover with plastic wrap and refrigerate until the mixture is stiff, about 20-30 minutes.
  2. line a small baking sheet with parchment paper.  use a 1/2 tablespoon measure to form about 16 balls and place them on the prepared baking sheet.  freeze for 15 minutes.
  3. while the balls are freezing, make the chocolate shell.  in a small bowl, whisk together the ingredients together until smooth and set aside.
  4. dip the tops of the balls into the chocolate then place them back onto the baking sheet and freeze for another 30 minutes, until balls are frozen through.
  5. store the balance balls in a lidded container in the refrigerator for up to 2 weeks.

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Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal


i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)



Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish

method

  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375Β°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

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Maca Cacao Puff Cereal by Lindsey | Dolly and Oatmeal


we're in a bit of a transition over here.  frank and i are all ready for the babe, as he can come any day now, but still living a our normal day-to-day life. and it's felt very strange to me, as i'm very much a structured person.  i function best when i have a schedule and routine.  so all the in-between, not-knowing limbo has been messing with me a little.  just the other day i finished up all the work i had taken on before my "leave", which i thought would feel great and give me some much needed rest.  but i still find myself craving some sense of normalcy, because thinking about how our sweet baby is going to forever alter our reality just seems way too big to imagine without it actually happening. so, naturally, working is what has kept mind mind in-check.  

so basically this recipe was born out my restless brain!  i planned on sharing it later in october when i knew there would be a lull here, but i was too excited not to share it sooner, so here it is!  it's a riff off a cocoa granola that i frequently buy at the grocery store.  but i wanted an everyday breakfast cereal that didn't have brown rice syrup in the mix, included nuts in some fashion, had a bit more of a lick of salt, and increased crunchiness.  i also didn't want to post another granola recipe because i think there are two already on the site, and i wanted to get away from oats for a second.  

this cereal's base is made from puffed brown rice and puffed millet, mixed with a good amount of raw mixed nuts, and a couple servings of maca powder.  since frank's started a more rigorous work out in the mornings, he's been trying to work more amino acids into his diet post-workout.  so aside from maca being an all-star superfood, it also holds an awesome flavor that pairs perfectly with cacao.  the wet mix is made up of almond butter, maple syrup and some coconut oil to help bind the cereal making it a bit clumpy :)  this has been a favorite morning meal or mid-afternoon snack eaten either as cereal, dry out of the jar, or to top some ice cream!  i hope you all enjoy as much as we do! 

xo's!

*and if you haven't entered last week's giveaway of my book, there's still time to do so here! :)



maca cacao puff cereal | v & gf

| makes about 4 cups |

  • 2 cups puffed brown rice
  • 1 cup puffed millet
  • 1 cup raw chopped nuts (i used a mix of almonds, walnuts, and pecans)
  • 2 tablespoons maca powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup grade b maple syrup
  • 1 tablespoon extra virgin coconut oil
  • 1/4 cup cacao powder

options to serve with:

  • almond milk
  • sliced bananas
  • toasted pepitas, or seeds of choice


method

  1. preheat oven to 250Β°F and line a baking sheet with parchment paper, set aside.
  2. in a large bowl, mix together the brown rice puffs, millet, puffs, chopped nuts, maca powder, and salt.  set aside.
  3. in a small saucepan, whisk together the almond butter, maple syrup, and coconut oil over medium-low heat until almond butter and coconut oil are melted.  remove from heat and whisk in the cacao powder until combined.
  4. pour the wet cacao mix over the dry mix and use a rubber spatula to combine thoroughly, about 2 minutes, until everything is coated evenly.
  5. transfer the cereal mixture onto the prepared baking sheet and spread in an even layer. bake for 20-25, rotating the baking sheet halfway through for even cooking.
  6. remove and cool the cereal completely before storing in a large lidded jar.  
  7. serve with your favorite milk, toasted pepitas, and sliced banana.

enjoy!


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