When I posted my blog a few weeks ago called, “7 Holistic Changes That Improve Pain Relief,” my Twitter friend Lauri Boone (@LauriBoone) mentioned another option—spices that decrease inflammation. Since she talks about them in her book, “Powerful Plant-Based Super Foods,” I asked her to guest blog in the fall and teach us more. I hope you’re as excited about her information as I am about being able to share it with you!
In the meantime, what are some of these spices? My favorites are cayenne pepper, cinnamon, ginger, and turmeric. And today I’m going to share with you a recipe that I love because it includes ALL FOUR of these spices. And it’s really, really easy!
Anti-Inflammtory Energy Truffles
1 cup raw almonds
6 pitted medjool dates
¼ cup unsweetened flaked coconut
¼ cup almond butter
1/8 cup coconut oil
2 tablespoons raw honey (optional)
2 tablespoons carob or raw cacao powder
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon turmeric
pinch of cayenne pepper (to taste)
Put almonds in a food processor and process to a medium fine powder. Remove from food processor to a separate bowl. Process pitted dates and flaked coconut together to form a paste. Return almonds to the food processor and add all of the other ingredients. Process until mixture is a smooth paste. Add a bit of non-dairy milk or coconut oil if mix is too dry. Form into small balls. Roll in carob powder or coconut if desired. Stored in refrigerator, truffles will keep for one week.
Each truffle is about 80-90 calories, but every calorie is packed with nutrients and anti-inflammatory value. They make a fantastic snack, and you really won’t find yourself eating more than a couple at a time because they are also rich and satisfying.
Let me know how you like them, okay?
Do you just wish you could find a set of realistic, holistic tools you can put in practice that will minimize your pain and maximize your energy? Download my free PDF report to learn 17 EASY WAYS TO START MINIMIZING PAIN TODAY!