Stone Cut Bodies

Live healthy, live vibrant, and fall in love with your body.


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Hulk Balls

These surprised me. I wanted to make a raw, vegan truffle that was also delicious, but I expected the little confections to actually look like truffles, and these turned out bright green. At first I thought I’d have to scrap the recipe and start over, but when they were finished, I adored their uniqueness, and everyone I shared them with enjoyed that too. Besides, they look like Hulk balls, and this is perfectly fitting because almost every ingredient in these balls is a superfood to make your body healthy and strong. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Hulk Balls

Hulk Balls Inside 2

1 cup-ish walnuts
2-4 tbsp spirulina
vanilla bean (or a few drops of vanilla extract)
dash salt
1 avocado
1/2 cup cacao nibs ground to powder (a coffee or spice grinder is best for this) plus 1/4 cup for rolling
stevia or coconut sugar or nectar to sweeten

Grind all ingrediets in a food processor (except the 1/4 cup of cacao nibs for rolling) until a doughish consistency is formed, then place food processor bowl in fridge for one hour. Roll into little balls and roll the balls in cacao powder. Feel amazing and strong like The Hulk!


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Put Some (Healthy) Love in Your Love’s Mouth

This year on Valentine’s Day, instead of giving your significant other another heart-shaped box of processed, overly sweet chocolate confections, try making your own healthy truffles to gift. These are made with sweet potatoes, which are low on the glycemic index and thus won’t spike your blood sugar levels, heart healthy avocado, antioxidant packed cocoa and low calorie, all natural stevia to sweeten. What better way to say “I love you” than with a decadent tasting, healthy treat? Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Sweet Potato Chocolate Truffles

Sweet Potato Truffles

two sweet potatoes (baked and peeled)

one avocado

1/2 tbsp rice bran or grapeseed oil

3/4ish cup cocoa (plus 1/4 cup to roll the truffles)

1/2ish cup almond flour (plus 1 tbsp to roll the truffles)

dash vanilla extract

dash salt

stevia to taste

Combine all ingredients (except the cocoa and almond flour put aside for rolling) in a food processor. Chill for an hour. Roll the mixture into little balls (this will get a bit messy) and coat with reserved mixture of cocoa and almond flour. It’s best to make these a day in advance so the flavors have time to come together. Store these tasty treats in the refrigerator.


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STILL Have Zucchini From the Garden…? Make Chocolate Coconut Truffles!

Ok, I promise, this is my last zucchini recipe for a while. They’re just so darn abundant this time of year! And really, who doesn’t love sneaking a little healthy produce into their truffle? I served these to several friends, none of whom guessed zucchini was a hidden ingredient. One friend commented how decadent and rich they tasted. While they do have some (healthy!) fat, they are low sugar, low carb and relatively healthy, as far as truffles go. They are easy and quick and don’t require the use of an oven. The perfect August treat! Happy health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Chocolate Coconut Truffles (With Zucchini!!!!)

Chocolate Coconut Truffle

There are several ways to go about this, and I tried multiple recipes that I liked. What you basically need is cocoa, something to sweeten the cocoa, something to make the cocoa wet and something to make it all stick together. I used:

about 3/4 cup unsweetened organic cocoa powder

stevia (I add this to taste. It’s quite potent, you just need a few sprinkles, maybe 1/2 tsp or less. This is an all natural calorie free sweetener. It is made from a plant and should have no added ingredients. You can get it in most health food stores or Trader Joe’s. You could use agave or honey here, but then make sure to use less of the wet ingredients)

1/2 cup-ish shredded zucchini (shredded with a cheese grater)

1/2 avocado (you can omit this if you don’t have one on hand, but add more of a wet ingredient)

1/4 cup-ish coconut milk (the thick kind that comes in a can, not the kind people are using to put in coffee)

1 tbsp coconut oil

1/4 cup-ish coconut flour (enough to make the dough ball up and stick together) 

dash vanilla extract

dash of salt

1/4 cup-ish shredded coconut

 

Mix all ingredients except shredded coconut in a food processor, adding the coconut flour last as needed to make the dough stick. Roll little bits of the dough into balls on parchment paper. Coat with shredded coconut. This should make 12-16 little truffles, depending on how big you roll them. Store in refrigerator.