Christmas Energy Bites

It’s Friday the 13th, the unluckiest day of the calendar year and I’m afraid I’m only going to add to your woes. I’m also afraid I might get lynched. You can only push people so far and I’ve already taken on mac n’cheese, cassava pie and M&Ms this year. If I told you Godiva chocolates were next on my hit list, would you carry on reading? Are you still there? ... Hello?!

For the few brave souls who have not thrown their paper down in disgust, hang in there. Let’s get the hard part over with and then I’ll move on to the good news! The hard part is that we’ve been trained to think that Godiva is a luxury, top-quality product — the kind of treat you can feel good about because, well, at least it’s not junk. But the problem is, it is junk. Not the bright blue candy kind of junk that’s easy to spot a mile away, but the looks-can-be-deceiving kind of junk that is majorly frustrating for health-conscious consumers.

A recent post by the Food Babe (oh yes, in these blog-crazy days, she exists!) went through the ingredients step by step and I followed up. Sure enough, the “nutrition” label is not a pretty sight: corn syrup, partially hydrogenated oils and artificial colours (Yellow 5, Red 40, Blue 1) to name a few. It’s also hard to believe that such a “quality” brand uses artificial vanilla flavour instead of the real deal, but it does. Look for vanillin on the label. That’s actually made from lignin (found in wood) which is a byproduct of the pulp industry. Tasty?

Fortunately, that doesn’t mean your chocolate eating days are done. The health food market is awash with better options right now, some of which are on the shelves at Miles (e.g. Ombar) and others which are lining what I call the “fun” shelves at Supermart and Down to Earth. You do have to be careful as neither an organic food label nor an expensive price tag is a guarantee that what you are buying is actually healthy. Check the labels and walk away from anything that contains hydrogenated oils, corn syrup and other unnecessary ingredients like artificial colours or flavours. As a rule of thumb, the less sugar the better (you will have to experiment with works for your palate.) And remember, the higher the cocoa percentage, the higher the antioxidant content too. That’s a good thing!

I have to say, adjusting my taste buds to dark chocolate after years of Dairy Milk deliciousness was hard. My hand was forced when I discovered one of the major factors behind my debilitating IBS was a dairy sensitivity. That took the choice away from me. It was dark chocolate or nothing. It took me a while to come around, but I did. If you are having problems making the switch too, then I suggest starting with a lower percentage of dark chocolate (at around 55 percent) and then work your way up!

I also have a great new recipe for you. I have a couple of “energy bite” recipes already but I thought it would be fun to do a Christmas version. The idea is to have one or two of these as a quick “pick me up” instead of the usual coffee, diet coke or trashy confectionery. They combine dried fruit with chia seeds and pumpkin seeds, both of which add the protein and fibre that steady the impact of the natural sugars on the bloodstream. The coconut oil provides some healthy “medium chain triglycerides” — a better form of saturated fat that in moderation is beneficial and helps provide plenty of energy. Oh and did I mention they are wrapped in chocolate? Mmmm!

Christmas Energy Bites

Ingredients (makes approximately 15)

6 large medjool dates, pits out

1 small handful of dried cranberries

8 dried apricots (preferably sulphite free)

3 tbsps raw pumpkin seeds

3 tbsps chia seeds (whole or ground)

¼ tsp cinnamon

3 tbsps coconut oil (preferably extra virgin), melted

1 bar (approximately 100g) good quality dark chocolate, plain or flavoured. I used a dark orange chocolate that was amazing! (Supermart)

Method:

1. Place all your ingredients except the chia seeds and the chocolate into a food processor. Whizz until well combined and the dates/apricots have been broken down to much smaller segments.

2. Add the chia seed and whizz again until everything is well mixed. You should be able to press the mixture together into small balls. If not, add a touch more coconut oil.

3. Make approximately 15 balls, rolling the mixture between your palms and put on a plate. Once they are done, place them in the fridge or freezer to set.

4. Meanwhile, melt ¾ of the chocolate bar in an absolutely dry pan (not even a speck of water or the chocolate will curdle) over an extremely low heat. Be patient. Stir with a metal spoon once melted and loosen with 1 tsp coconut oil if necessary.

5. Retrieve the bites from the fridge and roll in the chocolate to cover them completely. Put them back in the fridge or freezer to set.

6. Enjoy — one or two at a time!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda