Bali Life and Raw Food or Not

One of the things I’ve found from spending an extended amount of time in Bali is that I am constantly adjusting the way I create raw meals and snack to suit the ingredients I can get. Both from the point of availability and also price. A lot of the things we eat everyday in Australia either aren’t available (well, everything is available at a price here) cost a lot, on a Bali scale (same price as at home) or just don’t taste right when eaten raw, like spinach and beans. Two of my favourites. Both these veggies are available in the market and are cheap, cheap but really are better cooked. Spinach is nothing like what we have at home (English Baby Spinach) and there are a few different types. The snake beans are often a little soft and tasteless but come up great when stir fried. I haven’t seen spinach as we know it here at all. Of course if you want to pay Aussie prices you can buy the imported version of just about anything both from the markets or in the local supermarkets or western deli’s. So I’m tending to eat a few more cooked veggies right now along with big salads full of yummy local avocado, tomato, cucumber and loads of bean shoots.

Nuts and seeds are also a big part of a raw food lifestyle and most of these are priced very similar to home. Raw Cashews, from the right place, are a great price as they are a native and grown locally here. The rest are mostly imported. So when it comes to making raw sweet treats I’ve really had to do a little adjusting of how I make things. Which is fine as that’s the great thing about raw food recipes and eating, you can just use what you have available and you really can’t go wrong.

Today I want to share my version of a recipe for Chocolate Peanut Butter Balls that we’ve been enjoying here for a few months. Thanks to Nicole Joy for the original recipe xx I’m using Cashews instead of Almonds and I’ve added raisins for a little more moistness. I hope you enjoy them as much as we do.

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INGREDIENTS

1 cup Almonds or Cashews

½ cup rolled oats

2 heaped Tbsp coconut flour

2 heaped Tbsp cacao powder

½ cup raisins

¼ cup natural peanut butter

1 Tbsp coconut oil

3 Tbsp maple syrup or honey or rice malt syrup

¼ cup desiccated coconut

METHOD

Using your food processor, blitz the nuts, oats, coconut flour and cacao powder until fine and crumbly. Add the raisins and blitz again so that they are chopped and combined.

Add the peanut butter, coconut oil and maple syrup and blitz until you have a sticky dough ball. Taste the mixture and adjust as necessary. Add the coconut here and blitz until just combined or save and roll the balls in coconut after.

Roll into balls of desired size (roll in coconut here if you are doing that) and put in the fridge or freezer for an hour before eating. Store in airtight container in the fridge. Will keep for up to a month, if you can resist that is :).

NOTE: I have been making theses in a blender as I don’t have a food processor here in Bali. You just need to keep scraping the sides with a knife to make sure everything is getting mixed. Mine is light enough to pick up and shake and this makes it easier to get everything chopped. I place the crumble into a bowl and work the peanut butter, honey and coconut oil in by hand, then roll into balls and coat with freshly grated coconut ………. Delicious.

It’s a great experience living in another country, learning the local food styles, enjoying new flavours and still maintaining your own health and wellbeing and food integrity. I’ve learnt a lot and am slowly becoming a bit of a chilli addict. Happy days.

With love and gratitude

Rochelle xx

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