Healthy Desserts

When we first started eating goji berries in our household, we ate them mainly straight out of the bag, and occasionally used them to flavor water or tea.

Over the past several weeks, I tested more than ten unique recipes that call for goji berries. I made so many batches of different goji berry recipes that I started to feel like the Barefoot Contessa, minus the butter, mayonnaise, and sour cream!

What follows are the goji berry recipes that received the highest grades from my family members. I hope that you enjoy them as much as we do!

In last week's newsletter, I shared a quick and simple dessert recipe that requires only three ingredients: raw chocolate nibs, raw pecans, and liquid honey. Enough people wrote in thanking me for this recipe that I thought it would be a good idea to post it here on our blog for visitors who don't receive my weekly health newsletter.

This fig-pecan energy bar recipe produces a truly delicious energy bar that is rich in potassium, calcium, iron, fiber, and healthy protein. Think of this energy bar as one of the most mineral-rich healthy snacks that you can use to fuel your body in between meals.

This scrumptious dessert recipe calls for two healthy and protein-dense plant foods: almonds and sesame seeds. Sesame seeds are also an excellent source of calcium.

This recipe also requires the use of a Champion juicer, which comes with a flat plate that allows you to make all-natural ice cream out of bananas, all-natural nut butters, and desserts like almond sesame squares.

Crust:

Ingredients:

1 and 1/4 cups of almonds, soaked for 6 to 12 hours, then drained
1 cup of dates, soaked for 1 to 2 hours, then drained

Directions:

Ingredients:

2 cups of raw hazelnuts, soaked in water for 5 hours, then dried in a towel and roughly chopped
1 cup of dried black mission figs, soaked in water for 1 hour, then drained
1/2 a cup of dates, soaked in water for 1 hour, then drained
1/4 cup of raw carob powder
1/4 cup of water
1 cup of sesame seeds, soaked in water for 5 hours, then dried in a towel
1 cup of shredded coconut

Ingredients:

1 lb. pecans
1/4 cup rolled oats
10 pitted dates
2 tablespoons of almond butter or raw tahini
1 teaspoon of cinnamon
1 teaspoon of all-natural vanilla extract
1 cup pre-soaked raisins (2 hours), drained on a dish towel

Directions:

Finely grind pecans and oats in a food processor. Set aside in a medium to large bowl. Use food processor to blend dates, almond butter or raw tahini, cinnamon, and vanilla into a paste.

Mix paste into finely ground pecan-oat mixture using clean hands or a wooden spoon. Add raisins and continue to mix gently until raisins are well distributed. Roll mixture into small balls.

This recipe makes about 10 balls. Enjoy!

From the Fall 2001 edition of Health Science magazine

Ingredients:

3 cups raw sunflower seeds (soaked in water overnight, drained)
10 pitted dates (soaked for 1 hour, drained)
1 cup chopped dried apricots (soaked for 1 hour, drained)
1 cup raisins (soaked for 1 hour, drained)
1 cup almond butter
1 tablespoon vanilla (optional)
1/2 teaspoon cinnamon (optional)

Directions:

Blend all ingredients in food processor to a nutty consistency. Roll into small balls and flatten out to about 1/4 inch thickness. Cover and refrigerate for one hour before serving.

Ingredients:

4 cups raw pecans
2 teaspoons sea salt
Spring or filtered water

Directions:

Combine all ingredients in a large bowl and mix well. You should use enough water to fully cover pecans plus about two inches of extra water above the pecans. Leave mixture to sit overnight or for eight hours.

Drain mixture well with a colander and spread pecans out on a large cookie tray.

Keep tray in a warm oven (less than 150 degrees Farhenheit) for 12 hours or until completely dry and crisp. Be sure to turn the pecans a few times during this time.

Store in an airtight container.

I know that this seems like a lot of work for a few crispy nuts, but once you try them, you'll probably be making more.

By the way, you can do the exact same thing with other nuts like almonds and organic peanuts.

Ingredients: 

2 cups of raw pecans
1 and 1/2 cups of dates
Spring or filtered water

Directions:

Soak pecans and dates for 1-2 hours in water. Drain well and blend together in a food processor or strong blender until it turns into a coarse paste. Use your hands to form paste into bite-size balls. Enjoy these delicious treats right away, or save them in a container in the refrigerator for later. They keep well for up to three days in the refrigerator.

Save these date pecan balls for occasional treats, as dates are extremely concentrated in sugar and can contribute to health problems if eaten in large amounts.