Serves: Yields 20 balls
 
Ingredients

• 1 cup raw sesame seeds
• ½ cup raw carob powder
• ½ cup molasses
• 3 tablespoons spirulina powder
• 2 tablespoons bee pollen
• ½ teaspoon cinnamon

Instructions

1. Grind seeds to fine meal (I use coffee grinder).
2. Transfer seed meal to medium bowl and stir in carob, agave, spiruline, pollen & cinnamon.
3. Blend thoroughly until you have stiff cohesive ball; your hands work best.
4. Pinch off small pieces (about teaspoon) and roll into size of large marbles.
5. For best flavor & consistency, all the balls to set for 24 hours before eating.
6. Store in tightly sealed container in refrigerator and eat within two weeks.

Notes
I have made substitutions to make the recipe more consistent with what I would do.

Good source: beta-carotene, vitamins B & E, potassium, phosphorus, calcium, chlorophyll, magnesium, manganese, iron, zinc, copper, slow-release carbohydrate, protein, healthful fat & fiber. Recipe from RAW ENERGY by Stephanie Tourles

This Recipe from Pinoy Health Guide combines great foods to reduce belly fat:

Serves: 1
Prep Time: 5 minutes

IngredientsTwo tablespoons ground flaxseed
1 cup frozen blueberries
One frozen ripe banana
One tablespoon grated ginger
½ cup of baby spinach
Ice

ADDITIONAL: for a hit of protein add a serving of your favourite protein powder
Instructions

1. Put all the ingredients in a blender
   
   
2. Blend until it’s at your preferred consistency.
   
   

ConclusionThis smoothie is high in fiber linked to reducing appetite and effective at keeping you full.  Nutrients fill the smoothie with numerous benefits including a great taste.

This recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.
Ingredients

• 1.5 cups of shredded coconut flakes
• ½ cup of sunflower seeds
• ½ cup of high-quality protein powder
• 1/4 cup of honey
• 1 teaspoon of vanilla
• 1 teaspoon of cinnamon
• 2 tablespoons of coconut oil
• 1/8 cup of water

Instructions

1. Preheat oven to 300 degrees F.
2. Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks.
3. Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water.
4. Scoop cookies onto a cookie tray.
5. Gently press the cookies down to flatten.
6. Makes about 18 cookies.
7. Bake for about 15 minutes.

Additional Notes:

• Can use 2 cups coconut shreds if you do not have/want sunflower seeds.
• Can use any other kind of nut or seed
• You can use any flavored or unflavored protein powder to change up the flavor.
• You can put the coconut whipped cream recipe in between to make an incredible coconut cookie sandwich!
  
  

Recipe type: Dessert
Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins
Serves: 12 bars
 
If you're looking for a delicious gooey treat that's vegan & gluten-free, these Chocolate Chip Almond Butter Bars are perfect! Easy & naturally sweetened.
Ingredients

• ½ cup dates, soaked
• ¾ cup almond butter
• ¼ cup applesauce
• ¼ cup almond milk
• ½ cup oat flour
• 1½ teaspoons baking soda
• 1½ teaspoons vanilla extract
• ¼ teaspoon salt
• ⅓–1/2 cup chocolate chips, plus more for topping

Instructions

1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
3. Drain dates.
4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
5. Slowly add milk; continue to process.
6. Add oat flour, baking soda, vanilla, and salt. Process until completely mixed.
7. Stir in chocolate chips until all ingredients are combined.
8. Pour batter into the pan. Sprinkle with additional chocolate chips.
9. Bake for 25-27 minutes. Let the bars cool in the pan for 15 minutes before serving.
   

Recipe: Compliments Emilie Eats: http://www.emilieeats.com/chocolate-chip-almond-butter-bars-vegan-gluten-free/

Ingredients:

1 cup organic dried apricots
1/2 cup almonds
1/2 cup organic coconut flakes
3 tsp grated orange zest
1/2 tsp finely grated ginger
1 tbsp orange juice
1/2 tsp cinnamon
4 tbsp crushed almonds and/or coconut flakes for rolling


Directions:

1. Pulse the almonds in a food processor until they break down into small pieces. Remove.
2. Pulse the dried apricots (organic is important for most dried fruits) in the food processor to break them down also.
3. Add the rest of the ingredients except the 4 tbsp of crushed almonds and coconut into the food processor with the apricots. Process until the mixture sticks together and forms a ball.
4. Take a small amount of mixture and roll it into a small ball. Repeat this process until you have used all of the mixture. You may wish to put a little water on your hands to prevent too much sticking.
5. Roll each ball in the crushed almond and/or coconut flakes to coat.
6. Serve on a plate and watch them go in lightning speed!

Beetroot is well known as a libido booster for women, a natural viagra for men and commonly known to boost performance in athletes.  Enjoy !

Prep Time 10 mins     Cook Time  45 mins    Total Time    55 mins
 
Servings: 9 large brownies

Ingredients

• 2 tablespoons flax seed meal
  
• 6 tablespoons water
  
• 4 cup small beets roasted and chopped (about 1-¼ pureed)
  
• 3 tablespoons coconut oil
  
• 1-1/4 cup full fat coconut milk
  
• 1 tablespoon pure vanilla extract
  
• ¾ cup raw cacao powder
  
• ¼ cup tapioca starch*
  
• 3/4 cup coconut sugar  ---> Note I prefer to use honey and add 1/3 - 1/2 cup honey instead.
  
• 1-¼ cups almond meal/flour
  
• 1-½ teaspoons baking powder
  
• ¼ teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  
• ¼ teaspoon ground cinnamon
  

Instructions

1. Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
2. In a small bowl, stir together the water and flax meal (this process makes two vegan flax “eggs”). Allow it to sit and thicken for about 10 minutes, stirring occasionally.
3. Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.
4. Add the flax mixture (“eggs”) and the remaining ingredients to the blender. Blend very well until completely smooth.
5. Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
6. Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.

Recipe Notes

*You can replace tapioca starch with corn starch.

Compliments:  Julia -- http://www.theroastedroot.net/fudgy-paleo-beetroot-brownies/