Bliss Organic Café, 7 Compton St, Adelaide South Australia, 8231 0205, www.blissorganiccafe.com

Bliss Balls are a raw sweet (not too sweet) treat satisfying every desire. Easy and quick to make. Superfood in a ball form.

Ingredients:

· Almonds whole raw – 1 cup

· Dried dates pitted – 2 cups

· Dried prunes pitted – 2 cups

· Walnuts whole/halves raw – 1 cup

· Sunflower seeds – ½ cup

· Pepitas (pumpkin seeds) – ½ cup

· Sesame seeds – ¼ cup

· Shredded Coconut ¼ cup + some for decorating

· Carob powder, raw ¼ cup

Extras (optional)

· Cashew nuts (1 cup if instead walnuts or ½ cup with ½ cup of walnuts)

· Hazelnut nuts (as above)

· Raw cacao (instead of carob powder or mixture)

· Recommended Decoration: shredded coconut, cacao, carob, poppy seeds, sesame seeds

Method:

In a food processor start putting the ingredients in the order mentioned above (that’s important to get the right consistency) one by one. Once the almonds are grinded a bit, add dates, then prunes, then the rest of ingredients. Finish with adding carob powder. Mixture should be dark, sticky and easy to work with.

Once the ingredients are blended and mixed, start forming balls into a size of a golf ball. Cover with shredded coconut. Try also with poppy seeds and carob.

Makes 15 regular size bliss balls or 30 small bliss balls.

Time: 5 mins preparation, 5 mins blending, 10 mins assembling balls

Difficulty: easy

Status: vegan, raw, gluten free

Other options:

Covered with carob powder, raw cacao powder, crushed nuts, shredded coconut, sesame seeds.

Bliss Organic Cafe

Copyright: Bliss Organic Cafe, Grace Love

from the upcoming Bliss Cookbook

This is one of my favourite soups when it comes to mushrooms...

This simple soup is so delicious that you will be surprised how quickly it disappears.

Ingredients:

· 1 bunch fresh dill (chopped with stalks)

· 4kg mushrooms

· Vegan butter/margarine

· Salt

Prep:

· Large saucepan

· 2 frying pans

· Chopping board

· Sharp knife

· Blender

· Small jug to transfer soup base into a blender

· Table spoon

· Wooden spatula for mixing/frying mushrooms

Method:

1. Cut mushrooms into three different shapes: equally slices, tops and stalks & quarters

2. Chop dill finely. Put aside.

3. Sautee mushrooms with a bit of butter and salt. Then next batch fry mushrooms with butter, but no salt. Mushrooms must be golden.

4. Heat butter in a large saucepan with fresh dill. Add water and the first two batches of sautéed/fried mushrooms.

5. Keep frying/sautéing mushrooms and adding them to the pot. Cook all together.

6. Blend 1/3 of the soup into a creamy consistency and mix with the rest soup with sliced/cut mushrooms.

7. Garnish with fresh dill.

Makes 8-10 serves.

Difficulty: easy but time consuming (about 1 hr including prep and cooking)

Status: vegan, gluten free, onion/garlic free

Voted Best Adelaide Soup, by the Advertiser readers, 2011

Copyright, 2012: Bliss Organic Cafe, Grace Love

from the upcoming Bliss Cookbook