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Dark Chocolate Mushroom Bliss Balls 

Makes 24 bliss balls


    Dark Chocolate Mushroom Bliss Balls 

    There’s plenty of yum in these bliss balls. We added mushroom powder to the mix, as it contains a host of nutritional benefits. In this recipe, we upped the nutritional quotient by using chaga mushroom powder, which is touted as a wonder food with numerous health benefits. Other beneficial mushrooms available as a healthy powder can also be used in this recipe.


    Dark Chocolate Mushroom Bliss Balls 


    1 cup (250 mL) pitted Medjool dates (about 10 to 12) 1/2 cup (125 mL) chopped raw cashews

    1/4 cup (60 mL) dark chocolate chips, melted 3 Tbsp (45 mL) unsweetened cocoa powder 3 Tbsp (45 mL) chaga mushroom powder

    2 Tbsp (30 mL) coconut oil, melted


    Per serving:

    • calories66
    • protein1g
    • fat3g
      • saturated fat2g
      • trans fat0g
    • carbohydrates10g
      • sugars7g
      • fibre1g
    • sodium1mg



    In food processor, pulse dates until they begin to break down. Add nuts and continue to pulse until crumbly. Add melted chocolate, cocoa, mushroom powder, and coconut oil, and pulse until mixture comes together in a ball. Line 8 in (20 cm) square pan with parchment. Using 1 tsp (5 mL) measuring spoon, scoop mixture and roll into smooth balls, then place in single layer in lined dish. Place in freezer for 30 minutes or longer to firm. They can be eaten as-is or rolled or dusted with colourful toppings (see tip). Store in tightly covered container in refrigerator for up to 2 weeks, if they last that long!

    Bliss ball toppings

    Place small sieve over small bowl. Sift 1 tsp (5 mL) matcha powder with 1 tsp (5 mL) cornstarch. Roll bliss balls in coating. Makes enough coating for about 12 balls. Repeat using 1 tsp (5 mL) beet powder and 1 tsp (5 mL) cornstarch, and then again using 1 tsp (5 mL) blue pea powder with 1 tsp (5 mL) cornstarch. Other suggestions include rolling balls in cocoa, hemp hearts, chia seeds, or ground nuts. Or dip in melted chocolate and chill until firm.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.