I've had occasion over the last couple weeks to bring a "treat" to some gatherings of my fellow yogis and yoginis from the studio where I practice. I do that crazy hot kind of yoga that's practiced in 110-degree heat. It's a rigorous 90-minute workout that, physically, leaves you feeling like Gumby without a bone in your body, and mentally, like you don't have a worry in the world. But it can also warrant a little recovery time. So I wanted to bring an after-class treat that felt like a substantial bite, but also provided some fuel in the form of good fats, and natural sugars. 

Say hello to my new favorite party favor. These Maca Balls contain Maca Powder, a derivative of an ancient root vegetable that's been part of indigenous Andean cultures for 2,000 years. It's believed to boost energy and reduce fatigue. In powder form, it can be used in baking, and some drink it mixed with hot water, a little raw cacao powder and sugar as a coffee substitute. 

Maca has a sweet, vanilla-like quality and mixed with the combination of coconut oil, hazelnuts, almonds, cacao powder and sweetened by organic dates, they're show stoppers. Best of all, you don't have to get too caught up in measuring. These are made in a food processor and can be adjusted to taste. More importantly is that you create a texture that holds together when you form the balls.
 
I adapted this recipe provided by my friend and lifestyle expert Michele Boyer to also include hemp seeds and dark flax seeds and a little Maldon Sea Salt Flakes (because I love the taste of chocolate with a hint of salt), but you can  omit the salt and just as easily use chia seeds and golden flax seeds. You can also add a goji berry for added color and flavor. You can find Maca Powder at Whole Foods in the natural foods and bulk sections.  

Here's to your health!
Stacey

I love this elegant dish as an accompaniment to nearly any meal. It's easy, delicious and best of all, it's one of those recipes that allows me to use the whole food... tops to bottoms... which I always feel good about. Don't bother peeling the carrots. Just give them a good scrubbin'. I find leaving them unpeeled contributes to the sweet and earthy flavor and it makes the recipe all the easier. 

This recipe calls for a pesto made from the leafy carrot tops which are a great source of vitamins A, B6, C and K, folate, manganese, niacin, potassium and thiamin — all the things found in carrots, just disguised as their leafy long locks. Nutritional yeast is the star stand in for Parmesan cheese in the pesto which gives it a nice mild cheesy flavor and, of course, makes it vegan (happiness!).  I served this with a gorgeous white lasagna the other night. But because of the beautiful color of the dark green pesto against the caramelized carrots, this dish was the star of the plate. Try this with your Easter brunch or dinner. Stack the carrots on a big tray, spoon the pesto on, serve at room temp or warmer, on and you're good to go!