Healthy Chocolate Truffles

Last week I spoke about eating in the winter. If you recall, winter is the time of the kidneys and the kidneys not only govern urination but are also considered the root and foundation of the body’s energy. This is your overall health that includes your bones, reproduction and how gracefully you age.

I hope you had a chance to try the tangy lettuce soup that I posted on my site last week. . This week I posted my Turkey bone broth recipe. I made it this weekend and it turned out AMAZING! I used it as a base to make the Tangy Lettuce soup.

Remember, this is the time of year where cooking should be long. No salads or cold foods.

Here is a great recipe for a savory Veggie Broth.

Coarsely chop 2 onions and 1 head of garlic. Toss with olive oil and then roast them at 450 degrees for about 20 minutes.

Put those and other veggies such as:

1 large Leek, trimmed and chopped

3 yams, quartered

1 bunch celery, chopped

2 cups winter squash

2 bay leaves

sea salt


Fill the stock pot almost to the top with water. Bring to a boil, then cover and simmer for 2 hours. Cool completely. Store in small batches in the freezer.


Chocolate Truffles

Chocolate is a great vehicle for getting other nutrients into your body. I like this recipe from Real Food All Year because it does just that.

Soak 1 cup of nuts of your choice over night. Almonds, walnuts, pecans, etc.

Add ½ cup raisins or prunes to the soaking water 1-2 hours before you plan to make the truffles.

Drain the nuts and fruit and place in a food processor. Grind into a paste and then add:

¼ cup coconut oil

½ cup cocoa powder

1 tablespoon molasses

1 tsp cinnamon

1/8 tsp cayenne pepper

pinch of sea salt

½ tsp vanilla or almond extract

Blend until smooth. Roll into balls and coat with more cocoa powder. Store in the fridge and bring to room temp before serving.

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