Creativity is a fascinating process, isn’t it? While it’s not an epic but a trifle, this sweet little truffle, like so many creative delights, evolved from waves of inspiration, flowing from many different people, places, cultures. Upon reflection, it’s a wonder it evolved at all.
First, I found something entirely new at our local corner grocer: It is delicious, but too sugary, so I thought, “I can make this, but better and healthier,” and I went and bought Pistachios.
Then we had visitors from India who brought these Pistachio Rolls, called Kaju Pista, which are like a Pistachio/Cashew Marzipan: They were delightful, but also too sugary. So I thought, “I can make this, but better and healthier,” and I went and stocked Rose Water.
Then I met this woman, a Raw Foodie I will tell you about in my next post: And she inspired me to go (mostly) raw for one month as a Pitta-reducing Summer Cleanse, which I will share with you also in my next post.
But we didn’t have avocado so it was super messy, as the Macadamia mixture had nothing to bind it to the bread. So I thought, “How could this fresh burst of nutty, nourishing flavor be delivered in a hand-held edible that would support both the exotic tastes and our need for high-powered, healthy eating?”
Then I got out the Blender. You could think of these as energy bars. They are packed with protein, purifying greens, and cooling ingredients to calm late summer’s Pitta. There’s no sugar, no grains, no dairy, so they’re okay for Vegans, Raw foodies, Paleos and Veggies. You can make these raw as I did, or enhance the flavor by toasting your pistachios first.
1/2 c Pistachios
1 t Rose Water
1 t Coconut Oil
1 T Coconut Manna
2-3 Medjool Dates
1 t Chlorella (for color and energy), or any powdered greens
1 t Maple syrup, optional
a few granules Pink Salt
Blend the ingredients together in a high-powered blender until smooth and thick. At this point, you can refrigerate the mixture for up to 24 hours. It is a bit easier to shape when the mixture is cool. Put on plastic gloves or use saran wrap to separate the mixture into 1 inch pieces and roll into balls.
You can roll them in raw cacao or coconut flakes, or for something really delightful, fill them and/or roll them in Heidi Swanson’s Orange Macadamia Nut, to which I added basil leaves instead of squash blossom, lavender flowers and a pinch of Pink Salt.
Here is why they are really, really good for you as well as really, really delicious: Chlorella, is an energizing, purifying green food that keeps your body and mind clean and supple. Rose and coconut are cooling according to Ayurveda, which means they not only help you beat the heat in summer, but will help reduce inflammation in your tissues – which is important because that reduces pain and stiffness, and because inflammation is the underlying source of the major chronic killer diseases in western countries.
Besides, Pistachios are high in protein and fiber which tonifies and strengthens. Dates give you the sweet taste to soften Pitta emotions, which can get pretty intense and inflamed. Lavender, orange, basil, mint, and their flowers (pictured in the photos) draw in nature’s color, aroma and florals, which is also soothing for Pitta who benefits greatly by “stopping to smell the roses.”
These Truffles are on our Menu for this weekend’s Summer Cooking Class where we will enjoy Summer Kitchari, and a host of no-cook, cooling foods for strength, vitality and comfort especially when things get hot.
Next, I’ll be posting on Raw Pasta, another great summer meal, with a Raw Cookbook giveaway (I have 5 books to give and will mail anywhere in the world). I will also be announcing a short Summer Cleanse, so stay tuned. We have lots of summer goodies coming along.
You are the reason Mother Nature evolved to nourish and delight. She loves you – and her food is her love offering. If you love summer’s bounty, please add a comment in the area below and let us know what you love best. We’d love to hear.
Wishing you sweet, soothing summer days. Namaste!