Here is a quick recipe that I have been making frequently lately. I mentioned in an earlier post that I am lucky enough to be provided with an endless stream of lemons this time of the year by my parents. This is one way I make sure I use them up, which is generally fairly easy for me as I enjoy sour flavours. This recipe was inspired by Wholefood Simply's lemon bliss balls. I have changed the recipe to suits my own pantry and tastes, and this gives you an idea of how flexible whole food recipes can be. With this flexibility always comes a degree of unpredictability, so please use your own judgment and sense of adventure too.
Citrus fruit is a great example of how we should be eating in tune with the seasons. The broad range of affordable citrus over winter provided an easily consumed source of vitamin C to support our immune systems. Eating seasonally also makes sense as a way of giving your body a break from foods that are common culprits for allergic and intolerance reactions.
It feels great to indulge in a particular type of food at the time of the year that it tastes it's best, is at it's most economical AND has the highest nutrient levels. What a trifecta. This concept can be relevant to all food, such as eating lamb in spring. At one stage in civilisation even grains would have been considered seasonal, without our large crops and storage capabilities. This would have given us rest from these difficult to digest foods at particular times of the year. This is in stark contrast from our modern day-to-day dependence on them.
For me, the knowledge that the period of indulgence in this food will pass, and that helps me value and enjoy the food. For my children, eating in seasons is a good life lesson in connecting with the natural world, and also helps them consume food at it's peak flavour which can help overcome food fussiness.
Getting in tune with the food seasons can be very enjoyable, and good for you. So I encourage you all to consider when the foods you are eating are at their best, and whether it is worth waiting until the are. Finding out what is in season in your local area can be done by finding a local farmer who sells direct or supporting markets or stores that sell local produce.
If you are interested in seasonal organic produce, we have a great local grower you can look into called dhimbalee organic produce. They offer seasonal organic produce direct from their farm in Fitzroy Falls, combined with organic produce sourced from the Sydney markets. They pick their farm produce the morning you receive it, and delivery free to most of the Bowral and Southern Highlands area.
LEMON ALMOND & COCONUT TREATS
1 cup almonds
1 cup dried coconut
3 Tbs coconut flour
1 lemon (zest & juice)
1 tsp vanilla extract
2 Tbs raw honey
pinch of salt
extras for rolling
- In a high-speed food processor, grind nuts
- Add dried coconut, and blend
- Slice off lemon zest, add to food processor and blend
- Add lemon juice, vanilla, honey and salt and blend to combine
- Add coconut flour 1 Tbsp at a time, until mixture isn't too sticky and presses together
- Rest for 5 mins before rolling into balls with wet hands
- Roll in desired decorations (mine were rolled in flaxseed meal, chopped coconut, black sesame seeds and puffed amaranth, but feel free to use your imagination)
- Store in fridge, best eaten from the fridge as the texture firms up slightly
Notes: I like to use blanched almonds or half natural/half blanched as the taste is creamier. Cashews can also be substituted. If you don't have a high speed food processor capable of grinding nuts, you can still make this recipe by using almond meal, and grating your zest by hand.
Eat & share