Blueberry Bliss

Recently, I've been doing some reading on Ayurveda. Literally the word Ayurveda means "science of life" in Sanskrit. It is an ancient system of health from India. On a very high level, Ayurveda attempts to help us find balance in our minds, bodies, and spirits. Health isn't just about treating the body, but also about treating the mind and soul. 

As I impatiently wait for Spring to begin, I've been feeling "off" lately. My motivation is out the window. My meals become lazy versions of potential awesomeness. I've always believed that our bodies tell us when something is wrong or needs changing, if we would just listen. Ayurveda is a method of listening to what the body is saying and then knowing what to do with what you've heard. 

To learn more about Ayurveda, I did what I always do when I thirst for knowledge: I checked out a plethora of books from the library on the subject. I'm still plowing through the one that discusses the relationship between yoga and Ayurveda, but I breezed through the Ayurveda cookbook, which is where this post's recipe comes from.

I am always on the hunt for delicious, healthy snacks. What I love about Blueberry Bliss is that they satisfy my hunger and increase my energy. Plus, they taste great! As I was forming the balls, the texture made me a little nervous. However, when they firm up from being in the refrigerator, their texture was like a chewy granola bar instead of an oily peanut butter ball. 

If you're not a big fan of coconut, feel free to skip rolling them in the yummy flakes. I would still put the coconut inside the balls since it adds some great nutritional properties while adding a subtle flavor and texture. 

If you make these, let me know what you think of them! 

Blueberry Bliss
12 servings, 20 minutes

1 cup dried blueberries
1/2 cup pine nuts
3/4 cup shredded coconut
1/4 cup sunflower seeds
2 teaspoons maple syrup

  1. Place blueberries and pine nuts in a food processor. Process for about a minute. You want the blueberries and pine nuts to be integrated together well. But, you aren't making nut butter, so you just need them very finely chopped and smushed together. 
  2. Add 1/2 cup coconut, sunflower seeds, and maple syrup. Process for about 20 seconds, or until very well combined.
  3. Scoop out about 1 teaspoon of the mixture and press into a ball. Roll in the remaining 1/4 cup coconut. Repeat with the remaining mixture. Place in an airtight container (like Tupperware) and refrigerate for at least 30 minutes to firm up. These taste best straight from the fridge. 
Recipe from A Simple Celebration: A Vegetarian Cookbook for Body, Mind, and Spirit by Ginna Bell Bragg and David Simon

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