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The weather forecast is sunny this weekend so here is a very quick recipe for energy balls which won’t keep you from your sunbathing. Store in the fridge or freezer, the kids love them
Ingredients:
150g pitted dates
100g raw cashew nuts
30g desiccated coconut
Method:
Soak the dates for 10 mins in warm water, then discard the water and blitz them in a food processor with the cashew nuts until everything comes together as a sticky paste.
Spoon out a quantity and roll into a ball, then drop this in the bowl of desiccated coconut ensuring the ball is covered. Place on a lined tray. Repeat with the rest of the mixture, then place the tray in the fridge for an hour for the balls to firm up.
Enjoy
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
