Friday, February 13, 2015

Martha Goes Green Volume 2


I came into possession of this pretty book just before Christmas and since then I have made a good effort at Julie & Julia-ing it, making olive pesto spaghetti, chickpea patties, smokey eggplant dip, Bircher, cr√™pes, smashed avocado and dukkah to start with... 



The latest edition from vegetarian stalwarts Martha Goes Green is full of simple, wholesome food that isn't just for non meat-eaters. A beautiful book (and practical, with its sit-open-flat spiral binding) which begs to be dog-eared and spilled on, it features crisp design, delicious photography and illustration, as well as a custom title font in the perfect shade of green

A few of these recipes have had previous incarnations in Extra Curricular, including these snacking staples: Chocolate Date Balls, which they have kindly allowed us to share the recipe for here.


Chocolate date balls
w almonds & coconut
makes 16 / cane sugar free / food processor required

These nutritious little balls are the perfect snack to keep on hand for when you need a sweet pick me up. If you have the time, toast half of the desiccated coconut in a skillet on medium heat until most of the flakes have turned golden brown. Use this toasted coconut to coat the balls for a nuttier, crispier coating. Coconut oil can be replaced with rice bran or macadamia nut oil. If you have natural almonds on hand you can use these in place of blanched almonds.

1 cup (160g) blanched almonds
1 cup fine desiccated coconut
400g (2 1/2 cups) dried pitted dates
1/4 cup LSA mix
1/4 cup coconut oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup raw cacao (sub with un-sweetened cocoa powder)
1/2 teaspoon ground cinnamon
Pinch of salt flakes

Place almonds in a food processor and pulse until coarsely ground. Add to a large bowl with 1/2 cup of desiccated coconut.

Halve dates to ensure they are all pitted. Place dates, LSA, coconut oil, maple syrup, vanilla, cacao, cinnamon and salt in a food processor. Process until the mixture resembles a paste. Add to bowl with almonds and coconut and mix to combine.

Divide and roll mixture into 16 even sized balls.

Spread remaining 1/2 cup of coconut on a plate and roll each ball in the coconut to coat.

Refrigerate in an airtight container for at least 4 hours to set.




And here are some of the gorgeous spreads from the book:






Grab your copy here & support indie publishing at its finest!