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Chocolate Almond Energy Balls

PREP TIME: 10 mins
TOTAL TIME: 10 mins
MAKES: 30

INGREDIENTS
1 cup almond pulp (or 1 cup of almonds - you may need less liquid)
1 cup walnuts
1½ cup dates, pitted
½ cup + 2 tablespoons cocoa powder
2 tablespoons hemp hearts
¼ cup + 2 tablespoons almond milk (or nut milk of choice)

INSTRUCTIONS
1. Add almond pulp, walnuts, and dates to a blender. Blend until fully combined. Add the cocoa powder, hemp hearts, and almond milk. Blend until fully combined and smooth. This may take a couple of minutes.

2. Form the mixture into approximately 30 even sized balls.

3. Freeze until firm and set. Enjoy immediately or store energy balls in the freezer and let thaw for 5-10 minutes before enjoying.
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14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. 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Healthy Strawberry Chia Watermelon Smoothie
Cold and refreshing, sweet and tart, with a twist of lime for freshness – this vegan, gluten-free smoothie is a perfect (and healthy!) summer treat, complete with chia seeds, which I probably don't need to tell you are a nutritional GOLD MINE. Chia seeds are packed with fiber and antioxidants. They're a good source of protein, and gram for gram, have more Omega-3 fatty acids than salmon. It's no coincidence that "chia" means "strength" – ancient Mayans and Aztecs prized this tiny seed for its sustainable energy. Today, health nuts everywhere rejoice in the chia's ability to pack so much good stuff into so few calories! (Source) This delicious, refreshing smoothies could not be easier to make. Minimalist Baker has whipped up another incredible recipe for us; check out their site for a lot of other wonderful treats that take one bowl, less than 10 ingredients, or 30 minutes (or less!) to prepare. In the meantime, pour yourself a big glass of this smoothie, sprinkle on some chia seeds, and feel your cares float away on the summer breeze. Strawberry Chia Watermelon Smoothie Recipe by Minimalist Baker Serves 2 Ingredients 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed) 1 cup (120 g) frozen strawberries 1/2 ripe banana (50 g), previously peeled, chopped and frozen 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk 1 lime, juiced (~30 ml) 1 Tbsp chia or hemp seeds (optional) Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor. Top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days. I can't wait to give this a try – let me know how yours come out! :)
Peanut Butter Cup Stuffed S'mores Brownies
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White Chocolate Caramel Cheesecake
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[미국/데블드 에그Deviled Egg] 삶은 계란의 반란
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Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.