Racquet to me + an amazeballs Vixen in the Kitchen

When the fella and I discovered Riverbank State Park and its paddle ball courts a few weeks back, we immediately went out and bought ourselves some racquets and balls.

I'll have you know that's a racquet made by Maria Sharapova. NBD.

I’ll have you know that’s a racquet made by Maria Sharapova. NBD.

After we finally got to break them (and ourselves) in yesterday, I walked there this morning to play on my own. It is gorgeous here in New York today — if the weather could stay exactly like this, I would be such a happy Nikki. Like yesterday, I spent pretty much most of the time chasing the ball around as opposed to actually hitting it, but by the end of my 45-minute set (can I even call it a set if I couldn’t even beat myself??), I managed to keep the ball in play a bit longer than when I started.
And even if I stink or almost take out a kid playing on a nearby playground as I did yesterday or have to run to the farthest court to retrieve that stupid blue ball, at least I’m moving, right??

Afterward, I came back and made some energy balls I had sampled when I took a vegetarian cooking class a few months back. I had raved about these balls to the fella and the Girl Child when I got back from the class, and the GC has been haunting me to make them for months.

I took the class at Bhagavat Life,  and I honestly thought I wrote about how much I enjoyed it, but alas I didn’t. If you’re in New York, you should definitely check out the website and take one of the classes. Divya, the host, is so friendly and her food was so very good.

Here’s how I made the energy balls. They are so so easy, so so good, so so filling and vegan. Plus, look at that perfect dusting of coconut!
2013-09-23 14.11.48

1 cup dates
1/4 cup raisins (you can use figs instead if you prefer)
1/4 cup dried cranberries (but you can also use any other tart dried fruit like cherries or blueberries)
1 cup almonds or almond flour
1 cup walnuts (or whatever nuts you prefer)
1/4 tsp. vanilla extract
1/4 cup dried coconut

Pour boiling water over the dried fruits, let sit for about 10 minutes (no longer or else they’ll get too watery). While they’re soaking, grind the nuts in a food processor into a fine meal. Divya suggests to bring them separately, but I did them together and it seemed OK.

Wash and drain the fruit the best you can, put them and the vanilla in the processor and blend until it’s a smooth paste. Put in a large bowl, pour the nut mixture on top, and blend with your hands. Roll into 1-inch balls, roll in the coconut, and voila!

The recipe makes about 15 balls.

Let me know if you make them — I promise you they’re … ahem … amazeballs!


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