Lemon, Ginger & Coconut Protein Balls

Lemon, Ginger & Coconut Protein Balls

Bliss Balls are one of our most popular products here at The Garden – a perfect ‘pick me up’ snack to leave you feeling satisfied until your next meal.
These little balls of goodness are great to satisfy sweet cravings too, making it less likely for you to reach into the biscuit jar for your mid morning elevenses.

Here at the Garden we use a range of healthy products in order to make your food and drinks as nutrient dense and tasty as possible!  Some of the key ingredients found throughout all of our menus are lemon, ginger and turmeric.

So, why are they good for us?

Turmeric contains a beneficial active compound called Curcumin.
There is evidence to suggest Curcumin has anti-inflammatory and anti-viral properties, and that the powerful antioxidant could work to support the healthy functioning of our immune system along with contributing to good joint health. Hurray!
Remember: Combining turmeric with a pinch of black pepper could help to increase absorption in the gut!

Ginger is a warming, anti-inflammatory spice which has been suggested to help relieve feelings of nausea.  That hot ginger flavour often provides a bit of a boost, helping us to feel energised and present … a natural wakeup call!

Lemon, like many citrus fruits is rich in vitamin C working to support immune function.

Health Coach, Anna Whyte has provided us with a Lemon, Ginger and Turmeric protein ball recipe which is easy to make and great to batch cook and use as snack time fuel throughout the week. See recipe below.
If you give them a go, be sure to let us know what you think!

Lemon, Ginger & Turmeric Protein Balls

Makes 10
200g Almonds
100g Oats
1tbsp Hemp Seed
15 Dates
Juice of 1 Lemon (and zest of 1/2)
2tsp Ground Ginger
1tsp Ground Cinnamon
1tsp Ground Turmeric
Pinch of Black Pepper
1tbsp Desiccated Coconut (save some for coating)

Soak the dates in boiling water.
Add the nuts to the blender and blitz until they reach ground consistency.
Pour in your spices, oats and seeds and the majority of the coconut and blend again until well combined.
Gradually add the soaked dates, blending, stirring and then adding more until the mixture is nice and thick.
Spoon contents from the blender and roll into bite size balls.
Coat with the left over desiccated coconut before storing in air tight box.
Refrigerate until consumption.  Eat within 4-5 days.



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