Bliss Balls

Food for Ānandamaya (Bliss Body).

170g/6oz dried cranberries [sweet], can use dried sour cherries or blueberries
60g/2oz pine nuts [ sweet]
40g/1.5oz desiccated coconut [sweet]
30g/1oz sunflower seeds [sweet, bitter]
2 teaspoons maple syrup [sweet]

30g/1oz desiccated coconut for rolling

1. Place cranberries and pine nuts in a food processor and process for 1 minute.  Add coconut, sunflower seeds and maple syrup and process till sticks together.

2. Form the mixture into balls and roll in remaining coconut. Refrigerate for at least 30 minutes to firm the balls.

3. If you have any left over, which is highly unlikely, they can be stored in an airtight container in the fridge.

Prominent taste: Sweet

If you want to reduce…                     eat……
VATA                                                               MORE
PITTA                                                              SOME
KAPHA                                                            LESS


Carob Delights

Prep: 45 mins                                                     Makes 3 dozen              -Vata,    – Pitta,   +Kapha*

2 egg whites, 1/8 tsp Cream of Tartar

3/4 cup brown rice syrup

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

2 tabs organic orange peel, grated

1/4 cup raisins (optional)

2 tabs boiling water

1 cup carob powder

1.5 cups shredded unsweetened coconut (plus extra to decorate)

Preheat Oven to 300 degrees, 150 C.  Whip egg whites and cream of tartar until holds a soft peak; set aside.

In separate bowl mix rice syrup, vanilla, spices, orange peel, raisins and water.  Stir well.  Stir in carob, mix well.  Fold in egg white, then fold in coconut.  Drop by teaspoonful onto greased cookie sheets, sprinkle top with coconut.  Bake for 15 mins or until done.  Cool on wire rack and store in airtight container.

*A few of these would not be the end for Kapha, they are quite light.



Prep: 45 mins                                Makes 24 – 30 small balls            – Vata, – Pitta, + Kapha

1 cup whole dried pitted dates (about 250g)

2 tabs water (I used juice from oranges)

2 tabs brown rice syrup

1 tsp vanilla extract

1 tab organic tangerine peel (orange if nec)

1/4 cup blanched almonds, chopped (I don’t blanch them)

1/4 cup date sugar (or less)

Chop dates finely.  Mix dates, water, syrup, vanilla and tangerine peel in a small heavy skillet and cook over a low heat for 10-15 mins or until all water has evaporated and dates are a thick mass.  The thickier it is the easier to work.  Stir in the almonds and allow to cool.  When cool, form into small balls (mouthful), roll in the date sugar and place onto dish.

NB: In Ayurveda, dates are used to strengthen the liver and are indicated for those dealing with alcoholism.  They are also valued as a tonifier and used therepeutically to calm lung and bladder inflammations or chills and fevers.



Prep 20-30 mins                     Makes: 14 – 20 delicious balls                  –Vata, + Pitta, + Kapha

1/2 cup sesame seeds

1/3 cup honey

2 tabs raw sunflower seeds

2 tabs tahini or sesame butter

1/2 cup toasted wheat germ (can sub 1/2 cup rough ground sunflower seeds)

1/8 tsp salt

1/2 cup unsweetened shredded coconut, plus additional for garnish (or use sesame seeds)

1 tsp vanilla extract

Grind the raw sunflower seeds into a rough powder.  Combine all ingredients into a stiff and slightly crumbly dough

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