Peanut Butter Balls

PBBs using new rolling technique. Smooth operators.

Intros and Inspirations

Mom used to make this and bring it to family gatherings where she was showered with compliments. A close cousin reminded Mom that she in fact had given her the recipe and made them first (near the time when she invented the peanut butter chocolate combo) but this remains a family favorite, origin feud or no.

History of Dish

They are two great tastes that taste great together. This vegan version has tasters exclaiming, “These are vegan?!” with even more italics than I could muster with this font. These are also similar (or identical) to buckeyes.

Yield

Enough to cost you the equivalent of a month long gym membership, biking to work every day until Easter, or More to Love status forever.

Ingredients

• 1 cup peanut butter
• ½ cup non-hydro soy butter (Earth Balance=the best)*
• 1 t vanilla (optional)
• 1 – 1 ½ cups powdered sugar
• 1 bag semi-sweet chocolate chips**
• 2 T coconut oil or soy butter

Whip together:

Peanut butter, soy butter, & vanilla

Add & whip:

Powdered sugar

*Note: for an even more decadent (but harder to roll into balls) treat, use equal parts peanut butter and soy butter

** Whole Foods semi-sweet and Ghiradelli semi-sweet are vegan last I checked.

Steps

• Refrigerate the mixture for about an hour.
• Roll into balls.
• For best/easiest rolling results, freeze these for another hour.
• Once ready to roll, melt the chips & oil/soy butter using the double boiler method.
• Your PBB’s will be dipped then placed onto a tray/plate. It’s easiest if you place them onto a plate with waxed or parchment paper.
• To dip, use a fork and a slotted wooden spoon (thanks Amanda) and lower each ball into the melted chocolate. Let drip off into pan, then place onto wax paper.

Place into fridge to harden – it should only take 30 minutes or less. Or leave them out if you’re without heat and it’s winter time.

Conclusion

Perfect with a little soy milky, or soy nog.

These are from an experiment I did pouring the chocolate into cupcake cup minies. Makes you feel like Mrs. Reeses!

Purple Power Stock-It-Up Smoothie

Intros and Inspirations

Lost any blood lately? Whether you scraped your knee, are minus an appendage, or it’s your time of the month, this smoothie’s got you covered.

Iron, calcium, and yum yum: the perfect trio if you’re down a pint.

History of Dish

With origins in Brazil then brought to the US in the 60’s in the awakening health movement, the smoothie has been referred to as a “politically correct shake.”

This might be my own interpretation/historical account, but “Smoothie” rhymes with “hippie” and can be placed in songs together seamlessly. The word also allows one to express their often repressed desire to talk baby talk.

PC or punk rock, the Purple Power Stock-It-Up would be just what your doctor ordered, if you had health insurance.

Yield

Three modest-sized servings, two less modest servings, or one gluttonous purple colored debauchery.

This is how much you will have. 1.75 cups. Is this a pint? Someone from England, help.

Ingredients

Meds

• 1 cup soy milk (calcium!)
• ½ cup fresh kale (calcium!)
• 4-5 frozen strawberries
• ¼ cup frozen blueberries
• 2 Tablespoons Black Strap Molasses (calcium! Iron!)
• 1 Tablespoon almond butter (calcium!)

Blend until smooth.

Conclusion

Did you know that 1 Tablespoon of Black Strap Molasses has 20% of the RDA (recommended daily allowance) of both iron AND calcium? And a heck of a lot of potassium, more than a banana?

Beyond that, it sweetens...making this smoothie a shake, taste-wise.

If you’re having trouble seeing after your injury/blood loss, the 100% RDA of Vitamin A from the Kale should help. Not to mention the off-the-chart (if you were using a chart just now) Vitamin K, there to help your calcium absorb.

For more nutritional info, check out this site.

Now YOU: What's your favorite smoothie combo?