While they might resemble Rosemary’s zoom balls, these are for everyday consumption and contain gentle, tonic herbs and nutritive ingredients.
Saturday we had a great herbal study group on support for colds and flu. I posted a picture on Facebook which showed the snack I brought to share as part of my discussion on supporting the immune system. This is also one of the recipes I taught at the Herbal Resurgence Gathering. I’ve had a few requests for the recipe from people who didn’t attend the class so I thought I should share it. The best part about this recipe is that it can be sweetened entirely with the fruit puree but has enough natural sugars that it is still mildly sweet. For those who have a sweeter tooth than myself, you can add honey. Wolf says that they are entirely sweet enough on their own, and I agree.
1/4 cup astragalus powder
1/4 cup milk thistle seeds finely ground
1 T. raw cocoa powder
½ cup ground seeds- I like pumpkin, but you can use sunflower or flax, also.
½ cup ground almonds or other nut. You can also use ground oats here.
Nut butter or tahini
Fruit Puree* or Honey
Mix dry ingredients first and add ½ cup of nut butter, or tahini to the mix. Now mix in your fruit puree, honey or a combination of both until it forms a dough you can work with.
Roll this mixture in balls and roll in a coating of your choice. You could use any of the following but make it something that tastes good. I see these with slippery elm and licorice on the outside, and roll my eyes. Very few people find those things tasty. Now some toasted coconut with nutmeg on the other hand… Also if you are going to dust them with cacao powder think ahead and make the dough a little sweeter.
Raw Cacao powder
Ground unsweetened coconut mixed with ground cinnamon or nutmeg.
Finely ground nuts or seeds- sesame seeds are good here.
You could also dip them in dark chocolate. After reading Guido’s book I am a big proponent of chocolate as a tonic herb, even though it is not my favorite thing.
Dried Fruit Puree
I’ve seen this done using dates as dried fruit, but I really prefer cherries. It is important to save the liquid you’ve used to rehydrate the fruits because a lot of your nutrients leech out during the re-hydration process.
Soak your dried fruit in 2 cups of warm water overnight.
Strain; reserving the liquid.
Place re hydrated fruit in food processor or blender.
Whip adding reserved liquid until a creamy paste like consistency is formed.