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Adapted from: Rebecca Mastoris recipe

Serves: 12

1 c. mixed nuts and seeds (walnuts, pecans, cashews, sunflower seeds)

1 c. mixed dried fruit (dates, figs, mangoes, cranberries, raisins, cherries)

1/4 c. coconut flakes

1 Tbs. ground chia seeds

1 Tbs. ground flax seed

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1 Tbs. cocoa, cacao or carob powder

Zest of one orange

Dash of orange juice

1 tsp. bee pollen

1 Tbs. protein powder

Directions:

Grind nuts in food processor, place in bowl and set aside.

Grind dried fruits in processor.

Add the rest of the ingredients and ground nuts. 

Grind until it forms a ball.  If it doesn’t form a ball add orange juice slowly until it forms a ball and

is moist. 

Form into balls or small bars.

Quinoa is related to the beet, chard and spinach plants.  There are many varieties of quinoa the

most popular is yellow however it can also be found in orange, pink, black, purple and red.  All

have the same nutritional value rich in amino acids, containing all nine essential amino acids,

which makes Quinoa a complete protein!  The seeds become light and fluffy when cooked and have

a bit of a nutty flavor.  These tiny seeds contain vitamin B2 (riboflavin), magnesium both of these

reduce the frequency of migraines.  They also contain vitamins B6 and E, iron and zinc, which are

immunity boosting.  Quinoa is also wheat and gluten free, the least allergenic of the grains and

easy to digest. 

Quinoa also contains saponin a bitter substance.  It is best to rinse the seed in a fine mesh sieve to

remove any left over saponin.  Water will be cloudy at first and then become clear.  To prepare you

can soak the seed for 8 hours or overnight, rinse thouroghly and add to water or broth.  However

you do not need to soak the seed you can simply place it in the pot with water.  Measurements are

1 part grain to 2 part liquid.  Bring liquid to a boil, reduce heat and simmer for 15-20 minutes.  Allow

cooked seeds to sit for 5 minutes.  Be creative as you add ingredients to your Quinoa and enjoy

this tasty treat from the earth!

Chocolate Mousse

By: unknown source

Serves: 2

1/4 c. pitted medjool dates, soaked

1/4 c. pure maple syrup or agave nectar

1/2 tsp. vanilla extract

3/4 c. mashed avocados (1 1/2 avocados)

1/4 c. plus 2 tbs.unsweetened cocoa or carob powder

1/4 c. water

Directions:

Place the dates, maple syrup and vanilla in a food processor fitted with the S blade and process

until smooth. 

Add the avocado and cocoa powder and process until creamy.

Scrape sides down with a spatula and add water.  Process briefly. 

Store in a sealed container.  It will keep 3 days in refrigerator or 2 weeks in the freezer.  Serve

chilled or at room temperature.

Black Knight Vineyards and Mountain Cottage

(707) 321-4238   Blackknightvineyard@gmail.com

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