The Late Harvest

This year is a special time for all of us at the Elevenses house, and for me personally, it’s chiefly because (as I’ve mentioned excitedly before) it’s my final year of University. Suffice it to say that this year is a simultaneously wildly exciting and terrifying time, and that it really colours how I’m perceiving the current topic of interest in the family. “The Harvest” to me very much speaks to what it means to gather the fruits of my labours, and while it’s a beautiful, validating, fulfilling process – it’s also a buttload of work. 

As a consequence of this, the post I’d dreamed of putting up on our lovely blog about the changing seasons and it’s effects on our physiology (and what to do about it) remained at about 40% completion for the entirety of December. I know, you’re all disappointed and are wondering – “but Jacqui, when will we get to read this amazing, life-changing piece?” Well, dear readers, fear not because I do intend on finishing it up very soon. In the meantime however, please enjoy the following recipe for my low PUFA (Polyunsaturated Fatty Acids) version of the delicious Coconut Cream Larabar

Why does this recipe kick ass? For one, it’s absolutely delicious. For two, it’s a transportable, room temp safe, Paleo-safe snack with a macro and micro nutrient ratio that is designed to deliver medium chain triglycerides (a tasty and protective brain food) and glucose in a one-two punch that turns on your brain without sacrificing satiety. Also, my alterations eliminate cashews in the original recipe which contains nasty lectins that stick to intestinal villi which hinders nutrient absorption, alters gut flora diversity, and can even eventually cause intestinal permeability

What that means to me: I can quickly savour a snack while I walk to the last class of the day and instantly enjoy 2-3 hours of steady, clear-headed energy. 

What this means to you: No more energy drinks required to get through the day!

Salted Coconut Cream Energy Bites

Prep Time: 15 Mins Total Time: 15 Mins
Ingredients:
  • 1/2 cup almonds
  • 1 cup, plus an extra 1/2 cup unsweetened shredded coconut
  • 10 medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
Directions:
  1. In a food processor, blend pitted dates with shredded coconut until they are roughly mixed.
  2. Add almonds, melted coconut oil, and salt. Pulse until the mixture binds together and pulls away from the walls of your food processor work bowl.
  3. Portion out your mixture in 45-50 gram (approximately a quarter of a cup) balls.
  4. If desired, roll finished energy bites in more shredded coconut.
  5. Place the completed energy bites in a container or wrap individually for easy grabbing. Let the flavours merry in the fridge for 3-4 hours for maximum tastiness.

This year is a special time for all of us at the Elevenses house, and for me personally, it’s chiefly because (as I’ve mentioned excitedly before) it’s my final year of University. Suffice it to say that this year is a simultaneously wildly exciting and terrifying time, and that it really colours how I’m perceiving the current topic of interest in the family. “The Harvest” to me very much speaks to what it means to gather the fruits of my labours, and while it’s a beautiful, validating, fulfilling process – it’s also a buttload of work. 

As a consequence of this, the post I’d dreamed of putting up on our lovely blog about the changing seasons and it’s effects on our physiology (and what to do about it) remained at about 40% completion for the entirety of December. I know, you’re all disappointed and are wondering – “but Jacqui, when will we get to read this amazing, life-changing piece?” Well, dear readers, fear not because I do intend on finishing it up very soon. In the meantime however, please enjoy the following recipe for my low PUFA (Polyunsaturated Fatty Acids) version of the delicious Coconut Cream Larabar

Why does this recipe kick ass? For one, it’s absolutely delicious. For two, it’s a transportable, room temp safe, Paleo-safe snack with a macro and micro nutrient ratio that is designed to deliver medium chain triglycerides (a tasty and protective brain food) and glucose in a one-two punch that turns on your brain without sacrificing satiety. Also, my alterations eliminate cashews in the original recipe which contains nasty lectins that stick to intestinal villi which hinders nutrient absorption, alters gut flora diversity, and can even eventually cause intestinal permeability

What that means to me: I can quickly savour a snack while I walk to the last class of the day and instantly enjoy 2-3 hours of steady, clear-headed energy. 

What this means to you: No more energy drinks required to get through the day!

Salted Coconut Cream Energy Bites

Prep Time: 15 Mins Total Time: 15 Mins
Ingredients:
  • 1/2 cup almonds
  • 1 cup, plus an extra 1/2 cup unsweetened shredded coconut
  • 10 medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
Directions:
  1. In a food processor, blend pitted dates with shredded coconut until they are roughly mixed.
  2. Add almonds, melted coconut oil, and salt. Pulse until the mixture binds together and pulls away from the walls of your food processor work bowl.
  3. Portion out your mixture in 45-50 gram (approximately a quarter of a cup) balls.
  4. If desired, roll finished energy bites in more shredded coconut.
  5. Place the completed energy bites in a container or wrap individually for easy grabbing. Let the flavours merry in the fridge for 3-4 hours for maximum tastiness.

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About the author

Jacqui

Jacqui Cardinal is a writer and eater at the elevenses blog with the rest of the Cardinal family. Her column is "Epistéme" and explores the relationships of biology, food, and culture. When she's not blogging and eating, she's finishing her Bio and Sociology degree at the University of Alberta, you can reach her on Google+.

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