Do you have a fun, fabulous, original recipe you’d be willing to share? If so, please send your favorites to [email protected] Preference will be given to vegetarian, low-glycemic, wheat and dairy-free concoctions. 


Yield: 20 servings  


Food Processor  


1/2 cup raw almonds 
1/2 cup pumpkin seeds 
2 tablespoons matcha powder 
1/4 teaspoon unrefined salt 
6 medjool dates, pitted 
1/4 cup maple syrup 
Additional matcha powder 
Coconut sugar  

Place the almonds and pumpkin seeds in a food processor fitted with the S blade and process until finely ground. Pulse in the matcha and unrefined salt. Transfer mixture to a bowl. Combine the dates and maple syrup in the emptied food processor and process to create a smooth paste. Add the almond mixture back into the food processor with the date paste and blend until mixed.  

Combine equal parts of additional matcha and coconut sugar. Roll mixture into small balls and then roll those balls in additional matcha mixture. Store finished Matcha Energy Balls in the refrigerator or freezer.   

*Matcha is finely milled or fine powder green tea.  


Yield: 1 serving  


1 cup nondairy milk 
1 tablespoon chocolate powder 
1 teaspoon maca* powder 
1/4 teaspoon ground cardamom 
1/2 teaspoon ground cinnamon 
1/8 teaspoon vanilla extract 
1 tablespoon honey 
1 teaspoon ghee (optional) 
Pinch cayenne (optional)  

Heat almond milk in a saucepan on low heat until warm. Remove saucepan from heat and whisk in other ingredients. Sprinkle more cinnamon on top to garnish.  

*Maca is a root used for anemia, and for enhancing energy, stamina, athletic performance, memory, and fertility.