Goji's coated in dark chocolate on a stick....OMG...Yes it's true.. Everything on a stick looks just way nicer don't you think? Other then that, it's also a really classy way to eat this chunk of deliciousness. No more melted chocolate on your fingers or what so ever.. just clean hands and a satisfied feeling ;D
I totally fell in love with my Chocolate - Superfood on a stick. Great thing, I tested these lollypops by handing them out to my little cousins and guess what.. They absolutely LOVED this shit! They had no clue what so ever what they were eating but they sure finished the whole thing up, they even asked if I had more! The sweetness of the chocolate and the chewiness of the goji's is just the perfect combo if you'd ask me..and the kids ;)
- 1 bar of organic dark chocolate
- 2 cups of organic goji berries
Melt the chocolate using the 'au bain marie' technique. When the chocolate is all smooth get is of the heat and immediately addd the gojiberries. I'm not sure if it were 2 cups, but I just added gojiberries until there was no more running chocolate on the bottom of the pan. You'll notice you can make a lot with just 1 chocolate bar. I made 20 with just 1 chocolate bar... I know.. amazing right?
Very important when making this is that you use bakingpaper. Otherwise the lolly's won't come of properly and it'll break. We don't want that to happen right so bakingpaper it is.
As you can see on the picture here above you start by putting a bit of this goodness directly on the bakingpaper, then lay the stick on it before adding the second layer. This way the stick won't be showing on the other side and it makes it just more firm as a whole. You can sprinkle some extra uncoated goji berries on top. They will stick when their air dried. Depending on your room temperature they will be ready to eat when it hardened. If you're less patient you can put them in the refrigerator, this way it'll be ready to eat in about 40 minutes or so.
Hope you liked this idea, cause I sure do! Have a lovely day gorgeous!
We are so lucky here in Amsterdam! We got an amazing second Summer here! While I'm enjoying the sun as much as possible I'm enjoying the last summerfruits too! I just can’t get enough of sweet juicy organic watermelons! I bought this beauty at the organic Saturday market (Amsterdam - Jordaan area).
There are many ways to cut open a watermelon but my fav way to eat it is by cutting it open in half and scoop out all the deliciousness with a spoon.. YUP. On hot summer days I even have a melon for lunch!
Another way to slice your watermelon is like the image below. Little ‘pizza’ slices of sweet melon on a stick always works well when you have a party. No mess, no stress!!
Oke enough about the looks of this gorgeous piece of nature. Scroll down to check out all health benefits from eating watermelon!
Did you know..
Reduces Body Fat
The citrulline in watermelon has been shown to reduce the accumulation of fat in our fat cells. Citrulline is an amino acid which converts into arginine with help from the kidneys. When our bodies absorb citrulline it can take the step of converting into arginine if so required. Citrulline, when consumed, has the ability to (through a series of steps) block the activity of TNAP (tissue-nonspecific alkaline phosphatase) which makes our fat cells create less fat, and thus helps prevent over-accumulation of body fat.
Anti-inflammatory & Antioxidant Support
Watermelon is rich in phenolic compounds like flavonoids, carotenoids, and triterpenoids. The carotenoid lycopene in watermelon is particularly beneficial in reducing inflammation and neutralizing free radicals. The tripterpenoid cucurbitacin E is also present in watermelon, which provides anti-inflammatory support by blocking activity of cyclo-oxygenase enzymes which normally lead to increased inflammatory support. Make sure you pick ripe watermelons, because they contain higher amounts of these beneficial phenolic compounds.
Diuretic & Kidney Support
Watermelon is a natural diuretic which helps increase the flow of urine, but does not strain the kidneys (unlike alcohol and caffeine). Watermelons helps the liver process ammonia (waste from protein digestion) which eases strain on the kidneys while getting rid of excess fluids.
Muscle & Nerve Support
Rich in potassium, watermelon is a great natural electrolyte and thus helps regulate the action of nerves and muscle our body. Potassium determines the degree and frequency with which our muscles contract, and controls the excitation of nerves in our body.
Watermelons have an alkaline-forming effect in the body when fully ripe. Eating lots of alkaline-forming foods (fresh, ripe, fruit and vegetables) can help reduce your risk of developing disease and illness caused by a high-acid diet (namely, meat, eggs and dairy).
Improves Eye Health
Watermelon is a wonderful source of beta-carotene (that rich red hue of watermelon = beta carotene) which is converted in the body to vitamin A. It helps produce the pigments in the retina of the eye and protects against age-related macular degeneration as well as prevents night blindness. Vitamin A also maintains healthy skin, teeth, skeletal and soft tissue, and mucus membranes.
Immune Support, Wound healing & Prevents Cell Damage
The vitamin C content in watermelon is astoundingly high. Vitamin C is great at improving our immune system by maintaining the redox integrity of cells and thereby protecting them from reactive oxygen species (which damages our cells and DNA). The role of vitamin C in healing wounds has also been observed in numerous studies because it is essential to the formation of new connective tissue. The enzymes involved in forming collagen (the main component of wound healing) cannot function without vitamin C. If you are suffering from any slow-healing wounds, up your intake of vitamin C heavy fruit!
Beauty starts from within..
Balls.. Gotta love'm right? lol ;D But seriously.. I love making these coconut balls, by the way.. these balls also LOVE to be eaten by me! So that makes it worth blogging about right?
Maybe you remember my post about the mini coconut macarones I made with ginger/red chili flavor?? Which made me wonder how the balls would turn out using ingredients like Lemon zest and fresh lavender instead :) Well let me tell ya... this idea turned out just GREAT! I totally fell in love with the taste of this new combo! These cookies are really super easy to make, prepping will only take 3 minutes of your precious time and the smell when you've put them in the oven ..good god... it's just SO GOOD.. What are you waiting for? Scroll down for the recipe!! :D
+/- 30 mini coconutballs:
- 2 eggs
- zest of 2 lemon (very important to use organic lemons if you use the zest!)
- 4 spoons of fresh lavender (make sure you have small bits of lavender, tear them apart using your fingers)
- +/- 375 grams Coconut crisps
- +/- 75 grams of Coconut blossom sugar, you can use Agavesyrop too instead, whatever sweetener you prefer really.
Preheat your oven on 170 C. Mix the eggs, lemon zest and lavender into a bowl. When everything is mixed well add the coconut crisps until you get a thick mass. It's perfect when it's not to wet and not to dry.. Now turn the 'dough' into small balls and put them on a baking sheet. Put them for +/- 30 minutes in the oven. You can see when they're ready when they've turned into this nice golden brown color.
Trust me.. these balls are dangerously tasty.. try not to eat them all at once.. save some for your guests ;D
I can't get enough of those Dutch cookies called 'Cocosmacronen'! As you guys know I buy them regularly at the Wednesday organic market (Haarlemmerplein - Amsterdam) from 'Pieman'. But I always had to choose.. either the 'balls' made without sugar.. or the 'balls' made with ginger/chilli flavour..So that got me thinking.. 'Why make me choose woman?!'..I mean.. it can't be that hard to make the perfect cookie combining the best of both worlds..RIGHT?! Cocosmacronen WITH Ginger/Chili flavour AND without sugar!
I'm not lying saying this is really the most easiest cookie recipe I'VE EVER posted.. actually I've never posted a cookie recipe..but still.. this is the BEST cookie recipe I ever posted!! lol.
Ingredients for +/- 25 mini cocosmacronen:
- 3 eggs
- a chunk of ginger (grated finely)
- +/- 2 cups of cocosflakes
- red chilli peppers (get rid of the seeds and make sure you chop the chilli super super fine)
- 3 tb spoon of coconut-blossom-sugar
tips & ideas:
- Use a bakingsheet
- You can go crazy with this recipe, I was even thinking of making these cocos cookies with some lemon zest and lavender. I think that would be a great combo too!
Preheat your oven on 170 C. Mix the eggs, ginger and chilli until it's one orange substance. Add the cocosnutsugar and mix again. Now add the cocosflakes carefully and keep on mixing it all well. I'm not sure how much cocosflakes I added, but just stop adding more when the substance is getting this crumbly look & feel (see image below). Make sure your hands are clean and turn the 'dough' into small rounds onto the baking sheet.
Put them in the oven for about 20 minutes on 170 C or get them out when they turned golden brown..
You can use maple-syrup or stevia instead of the coconutsugar. I just totally fell in love with this earthy smell & taste of the coconut sugar!
If you think the cookies aren't sweet enough to your taste...just add more..
Really..this recipe is just so easy to adjust to your own wishes!
As I was so enthusiastic about this new recipe I surprised my colleagues and a bunch of my friends last week with these ' coconutballs'. Their opinion?! They absolutely loved it! Now I hope you try this recipe too..
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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