Thursday, June 19, 2014

Chocolate Bliss Balls

These bliss balls are packed with nutritions and I can pop three or four into my mouth without guilt.  And yet, they are so easy to make, just blend everything and roll it into the coconut.  It keeps very well for a few days.

Chocolate Bliss Balls
(make about 18-20)


1 cup medjool dates, pitted
1/2 cup raw almonds
1/2 cup walnuts
1/4 cup organic cacao powder
1 teaspoon chia seeds
1 tablespoon organic extra virgin coconut oil
1 tablespoon goji berries
1/4-1/2 teaspoon salt
desiccated coconut for coating

  1. Blend almonds and walnuts until starting to become paste, add chopped date, cacao power, chai seeds, salt and coconut oil.  
  2. Blend until it becomes sticky to shape.  Put into a bowl, add goji berries. 
  3. Use hand to shape into ball shape, roll into coconut.

Monday, June 9, 2014

Roasted Capsicum and Pumpkin Soup

After having a warm autumn, winter finally comes. I learnt about this soup from my son's friend, his mother was a very good cook and I enjoyed this soup a lot. The aroma of the garlic and the sweetness of the roasted capsicum enhance the flavour of this soup, making it a perfect winter warmer.  Pumpkin soup is one of the most versatile kind of soup, I have done a Thai style pumpkin soup before and now I've added this soup to my favourite soup list.

Pumpkin soup also has a very special meaning to me. During my course of chemo, my neighbour cooked me a big pot of pumpkin soup as a nice gesture of helping. From her Italian background, she put parsley into her soup and I would never forget how tasty her soup was.

I really think pumpkin can bring magic!

Roasted Capsicum and Pumpkin Soup
(serve 4)

800g pumpkin
2 medium potatoes
1/2 small onion
1 red capsicum
1 garlic gloves, sliced
1 tablespoon olive oil


  1. Peel potatoes, chop pumpkin and onion into chucks.  Place enough water to cover the vegetable in a saucepan and cook until vegetable are cooked. Leave to cool.
  2. Meanwhile, cut capsicum into half.  With the cut size facing down, sprinkle oil and garlic.  Bake in a moderate oven until the skin are wrinkled, about 20 minutes. If the garlic burns, spoon it under the capsicum. 
  3. Place the capsicum into a zip bag and let cool.  When it is cooled, peel off the skin from the capsicum and chop into chuck.
  4. Pour the vegetable into a blender, reserve the water.  Blend all ingredients until smooth.
  5. Return the puree into a saucepan and heat up the soup.  Add enough reserved water till you have a nice consistency.  Seasoned with salt and pepper.