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Tahini Miso Power Balls

  • Servings18 - 1 inch (2.5 cm) balls


Tahini Miso Power Balls

Miso adds a “what’s that?” flavour switch-up to these sweet-savoury energy balls that can help you get through the mid-afternoon energy slump or a spirited workout. A coating of sesame seeds lends this nourishing snack a nice crunch.


Nutrition bonus

Tahini supplies a healthy mix of heart-benefitting mono- and polyunsaturated fats, as well as a range of essential nutrients including thiamine, phosphorus, and copper.

Salty, earthy, and funky, miso is a versatile ingredient made from fermented soybeans. The colour of miso will predict how it will taste (and how you can use it). Lighter shades (white and yellow) are fermented for less time, have a sweeter flavour, and are what you can use for dressings, sauces, glazes, and even desserts (yes, peanut butter miso cookies are a thing). Red miso is fermented for a longer time, giving it an earthier, more intense flavour that can elevate hearty stews and braises.


Tahini Miso Power Balls

  • Servings18 - 1 inch (2.5 cm) balls


  • 1 cup (250 mL) large-flaked old-fashioned rolled oats
  • 1/2 cup (125 mL) dried apricots
  • 1/2 cup (125 mL) raisins
  • 1/4 cup (60 mL) tahini
  • 3 Tbsp (45 mL) honey
  • 2 Tbsp (30 mL) white miso
  • 1 tsp (5 mL) orange or lemon zest
  • 1 tsp (5 ml) ground ginger
  • 3 Tbsp (45 mL) sesame seeds, preferably a mix of black and white


Per serving:

  • calories66
  • protein2g
  • fat3g
    • saturated fat0g
    • trans fat0g
  • carbohydrates10g
    • sugars5g
    • fibre1g
  • sodium9mg



In food processor container, place oats and pulse until they are pulverized. Add apricots, raisins, tahini, honey, miso, orange or lemon zest, and ground ginger to container and blend until mixture sticks together when pressed between your fingers.


Using damp hands, roll mixture into 1 in (2.5 cm) sized balls. You should get 12 balls. Spread sesame seeds out on small plate and roll balls in seeds. Place in refrigerator to firm up.



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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.