Collard Wraps
Colorful vegan collard wraps loaded with vitamin-rich veggies, protein-packed chickpeas, and flavorful seasonings - these fresh wraps are the perfect plant-based packages!
Ingredients
Filling:
1 can chickpeas/garbanzo beans, rinsed and drained
2 celery stalks, diced
2 carrots, diced
1 tsp garlic powder
1 tsp ground ginger
Juice of 1 Kalamansi lime
1 tsp pure maple syrup
1 tsp ground coriander
1 tsp ground turmeric
1 tsp Celtic sea salt
Wraps:
6 large collard greens (washed)
Instructions
Add chickpeas to a bowl and mash. Add remaining filling ingredients and toss until combined and mixture clumps together.
Take a collard leaf and use a paring knife or vegetable peeler to shave down the thicker part of the stem near the base of the leaf. This will make the collard wraps much easier to roll up. Trim the thickest part of the stem too.
Divide filling into six portions and add a portion to the middle of the collard leaf.
Fold over the left and right sides and roll up like a burrito. Slice in half.
Repeat steps 2-4 for remaining collard leaves. Enjoy!
Brekky Protein Plate
This incredible breakfast plate is making history because I’ve never shared a savory breakfast recipe on this blog before! This easy brekky is packed with plant-based protein from tofu and beans, and filled with nutrients from vitamin-rich tomatoes. It’s the perfect 20-minute brekky idea that you’ll love for lunch and dinner too. If you’re looking for a vegan alternative to scrambled eggs, the easy tofu scramble is perfect for you!
Ingredients
Tofu Scramble
16 oz. firm tofu
1 Tbsp olive oil
1 red onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1 tsp cumin
1 tsp ground turmeric
3/4 tsp Celtic salt OR 1/2 tsp Celtic salt + 1/4 tsp black salt
pinch of cayenne pepper
Black beans
1 tsp olive oil
1 (15 oz) can black beans, drained and rinsed
1/2 tsp ground cumin
1/4 tsp Celtic sea salt
pinch of cayenne pepper
Plus
1 punnet grape tomatoes, halved OR 1 cup chopped tomatoes
Instructions
Heat a large skillet over medium heat and add 1 Tbsp olive oil. When hot, add the onion and garlic and saute for about 6 minutes until everything is soft and fragrant.
Add the tofu and break it apart with your spatula until you get a nice chunky scramble texture.
Stir in the seasonings. Heat through for another 6 minutes until hot. Remove from skillet and set aside.
Add another 1 tsp olive oil to skillet. When the oil is hot, add the black beans and seasonings. Cook for 3 minutes, stirring frequently.
Serve tofu scramble and black beans with fresh grape tomatoes. Enjoy!
Yield: 4 servings.
Black Bean Pasta (Gluten-free)
This black bean pasta is an easy lunch or dinner recipe! Spirals are tossed with black beans, veggies, and a whole lotta flavor.
Ingredients
12 oz package brown rice pasta spirals
3 cups veggie broth or water
1 Tbsp avocado or olive oil
1 can black beans, drained and rinsed
3 bell peppers, chopped
5 tomatoes, chopped
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground coriander
1 tsp cumin
1 tsp Celtic sea salt
pinch of cayenne pepper
Instructions
Cook pasta until al dente according to package instructions.
Heat oil over medium heat. Add bell peppers and tomatoes and cook gently for 4-6 minutes, stirring often.
Add all seasonings and cook for another couple of minutes.
Add beans, stir and cook for a minute to heat beans.
Add pasta into the black bean sauce and toss well over medium heat for about a minute.
Serve with a drizzle of oil.
Yield: 4 servings.
Vegan Sun-dried Tomato Pesto Pasta (Gluten-free)
The sweet and sour flavor of sundried tomatoes combined with fragrant basil makes the most perfect pesto! This vegan sun-dried tomato pesto pasta recipe is gluten-free and oh-so-easy to whip up!
Ingredients
12 oz brown rice pasta spirals
2 cups sun-dried tomatoes in oil
1/3 cup extra virgin olive oil (as needed)
big handful of fresh basil leaves
1 lemon, juiced
5 garlic cloves
3 Tbsp nutritional yeast
1/2 tsp Celtic sea salt
Instructions
Cook pasta according to package instructions.
Blend remaining ingredients until combined but still a little chunky.
Mix the sun-dried tomato pesto with the cooked and cooled pasta. Serve hot or cold!
Yield: 4 servings.
Rainbow Bowl
Eat the rainbow with this healthy stacked bowl of seasoned sweet potatoes, carrot chips, curly kale, purple cabbage and a drizzle of your favorite oil-free dressing!
Adding some avo to this would totally up your salad game! Hope you enjoy it!!
SEASONED SWEET POTATOES
Ingredients
4 sweet potatoes, peeled and cubed
2 Tbsp olive oil
1 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
1 Tbsp dried oregano
2 tsp Celtic salt
pinch of cayenne pepper
Instructions
Preheat oven to 425F.
Add sweet potatoes, olive oil and seasonings to a large bowl and toss together.
Spread sweet potatoes evenly on a silicone baking sheet.
Place in the oven and roast for 15-20 minutes.
This tastes super good with a lilikoi dressing, a creamy avo dressing OR my go-to oil-free homemade salad dressing:
Ingredients
1/2 cup tahini
1/3 cup water
juice from 2 lemons
1 tsp garlic powder
1 tsp onion powder
1 tsp Celtic salt
pinch of cayenne pepper (optional)
Instructions
Combine all ingredients in a bowl and whisk well to combine.
Drizzle over salad bowl.
Store for up to a week in the fridge!
Baked Tofu Summer Rolls with Almond Butter Sauce
These homemade, fresh summer rolls with almond butter sauce are healthy, adaptable, and make a wonderful light vegan lunch, dinner, or appetizer. Sharing optional. ;)
Tips
Preparation is everything. Make sure your tofu is cooked and veggies are chopped before rolling.
Get creative. You can literally fill your summer rolls with anything you want!
Soak your wrappers in cool as opposed to warm water as the heat can make the wrappers more sticky.
Overfilling doesn’t make rolls tighter, it just makes them tear and fall apart.
Roll like a burrito for best results.
Ingredients
Baked Tofu
20 oz block of firm tofu, pressed and sliced
1 Tbsp liquid aminos
2 Tbsp toasted sesame oil
1 Tbsp arrowroot starch
2 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1 tsp Celtic sea salt
dash of cayenne pepper
Rolls
brown rice paper wrappers
red bell pepper
cucumber
grape tomatoes
Almond Butter Sauce
1/2 cup almond butter
1/4 cup maple syrup
2 Tbsp liquid aminos
1 tsp ground ginger
juice of a lemon
dash of cayenne (optional)
Instructions
Preheat oven to 400F. Line a baking sheet with a silicon mat and set aside.
Add all seasoning ingredients for baked tofu into a bowl and whisk to combine.
Place each tofu slice into seasoning and then on lined baking sheet, leaving space between pieces so they don’t touch.
Bake tofu for 20 minutes, flipping halfway.
While tofu is baking, slice veggies into strips about 2-3 inches long.
Once tofu and veggies are ready, assemble table with a pan of cold water, wrappers, filling ingredients, and sauce.
Soak a brown rice paper wrapper in the pan of water for 15-20 seconds.
Put wrapper carefully on your plate. Arrange tofu, vegetables and sauce in the center of the wrapper, all aligned in one direction.
Roll wrapper like a burrito and enjoy!
If you make these I’d love to see how they turn out! Feel free to use #sisifriendly on Instagram or tag me @sisifriendly!
Have a beautiful, beautiful day!
Quinoa Sushi
Delicious, cheap and easy vegan quinoa sushi! Yummy!
💟 1 cup black/red/white quinoa
💟 2 cups water
💟 1 tsp ground ginger
💟 1/2 tsp thyme leaves
💟 1/4 tsp Celtic sea salt
💟 fresh juice of half a lemon
💟 1 tbs tahini
💟 1 avocado, thinly sliced
💟 1 zucchini, grated
💟 1 carrot, grated
💟 1 capsicum, thinly sliced
💟 Hawaiian black lava salt to taste
💟 5 nori sheets
1⃣ Cook quinoa in water, ground ginger, thyme and salt for 15 minutes.
2⃣ When quinoa is cooked and cooled, stir through lemon juice and tahini, and season with black salt to taste.
3⃣ Place enough quinoa on a nori sheet (with bamboo mat underneath) to create a thin quinoa layer covering the entire nori sheet except the edge furthest from you.
4⃣ Top with all other ingredients and use the bamboo mat to roll the sushi, finishing with a few drops of water on the outer edge to seal the sushi.
5⃣ Slice sushi into pieces of desired size.
✴️ I recommend that you use a bamboo mat to roll the sushi. Or if you're Hawaiian use a musubi press!
✅ Nori is high in both magnesium and calcium, which makes it the ideal bone-builder!
Rainbow Veggie Plate
Push that plate this way please!
Veggies:
💟 red capsicum, diced
💟 red onion, sliced
💟 fresh lemon with poppy seeds
💟 raw broccoli florets
💟 raw beetroot, finely chopped
💟 tomato, diced
💟 carrot, finely chopped
💟 curly kale, shredded
💟 avocado with Hawaiian black lava salt
Roasted Chickpea Splits:
💟 chickpea splits, soaked overnight
💟 ground coriander
💟 ground ginger
💟 turmeric
💟 Celtic sea salt
💟 melted coconut oil
1⃣ Coat chickpea splits in other ingredients and roast at 150C (fan-forced) for at least 45 minutes or until cooked.
Hummus:
💟 roasted chickpea splits
💟 tahini
💟 fresh garlic, crushed
💟 Celtic sea salt
💟 fresh lemon juice
💟 olive oil
1⃣ Blend everything until well-combined (mine was a bit lumpy as you can see).
✴️ Assemble everything as pictured or toss into a salad. Serve with toasted millet bread "buttered" in coconut oil.
✅ Eating a rainbow every day is an easy way to get all the nutritional benefits of phytochemicals!
Nuts About Rawnola
This is my first post in almost a year! It's been an absolute whirlwind - in the space of a year I quit my full-time teaching job, moved from the Gold Coast back to Sydney, went to Hawaii for three months, and now I'm back in Sydney, uncertain but very excited about what the future holds.
Did some experimenting in the kitchen the other day and discovered my new brekky BFF - this nutty recipe will seriously take your cereal game to the next level! You can sprinkle it on top of smoothie bowls, porridge, or just enjoy it on its own.
Ingredients
3/4 cup walnuts
1 cup quinoa flakes
12 pitted Medjool dates
1 cup shredded coconut
2 Tbsps ground flax
2 Tbsps pure maple syrup
1/4 tsp ground ginger
Instructions
Add the quinoa flakes and dates to a blender or food processor and pulse until all the dates are broken up.
Add remaining ingredients and keep pulsing until everything is well-chopped and mixed, but don’t pulse too long or else it will become a chewy ball.
Serve with plant-based milk and sliced fruit. Store in an airtight container in the fridge for up to a week.
Sugar Free September
Last year, when I was on an anti-candida regime, I was scouring the inventories and shelves of online and offline health food stores for sugar-free, gluten-free muesli options. I was about ready to give up, as the mueslis that claimed to be "sugar-free" still had alternative sweeteners or codenames for sugar in their ingredients lists. Then I came across "The Muesli" - a truly sugar-free muesli that offered a gluten-free formula too! I immediately ordered some and was supremely impressed by its premium quality taste, especially at affordable pricing.
I was so stoked with the product that I got in contact with the head office and invited myself over for a visit to The Muesli headquarters in Port Melbourne, Victoria.
Heather and Kate (pictured above) answered all my questions about their amazing products and I was blown away by the ethos behind their company. They truly are passionate about providing a healthy breakfast option and are sticklers for detail when it comes to ingredients lists. In fact, they created a handy little concept called "The 1 Line Rule", which encourages consumers to check the sugar content of the products they purchase by checking the sugar line on nutrition panels - if it contains more than 5% (5g/100g), put it back on the shelf! I wanted to give them each a big squeeze as I've been using this rule myself for many years!!
A few years ago, The Muesli also created "Sugar Free September" - a fun, effective way to get people on the path to healthier living by cutting out as much excess sugar as possible for the month of September. It's a fantastic challenge, and one that can be supported by their great sugar-free muesli!
The Muesli offers "classic" and "gluten-free" muesli mixes in single serve sachets as well as full packs of 13 serves - I can vouch that even for a big eater like myself, their single serves are surprisingly filling. All those nuts and seeds make all the difference!
They also offer serving suggestions and often feature recipe ideas on their Facebook and Instagram feeds. I've developed an obsession with eating mine with avocado. It's actually become my favourite way to eat muesli! But if you're not a fan, fresh fruit works a treat too (especially berries...mmmmm).
Disclaimer: This is not a paid post. I received free products when I visited The Muesli's head office, but this was after I had already purchased their products and raved about them all over social media of my own accord, not at their request.
Faux Pasta with Parsley Pesto and Macadamia Cheese
Explore Asian's Organic Edamame and Mung Bean Fettuccine is an amazing vegan, gluten-free pasta replacement that provides 24 g of protein per serving! Pairing this pasta with pepitas and macadamia cheese means this mouthwatering meal is pretty much pure protein - the perfect post-workout meal.
Ingredients (makes 4 servings)
1/2 package Explore Asian Organic Edamame and Mung Bean Fettuccine
1/2 package Explore Asian Thai Red Rice Vermicelli Noodles
Handful of raw activated pepitas
Handful or broccoli/radish/sunflower sprouts
Several broccoli florets for garnish
Parsley Pesto
1/2 cup raw activated cashews
big handful of fresh parsley
1 garlic clove, crushed
1 tbsp pine nuts
fresh juice of 1/2 a lemon
pinch of Celtic sea salt
1/4 cup olive oil
Macadamia Cheese
1 and a 1/2 cups raw activated macadamias
fresh juice of 1/2 a lemon
1/4 cup filtered water
1 garlic clove, crushed
1 tbsp pine nuts
big pinch of Celtic sea salt
1. Cook fettuccine and noodles according to package instructions.
2. Blend pesto ingredients and stir pesto through pasta.
3. Blend cheese ingredients and either stir through pasta or place to the side.
4. Stir through pepitas and sprouts and garnish with broccoli.
Sweet Potato Noodle Salad with Garlic Ginger Root Veggies
"Once she stopped rushing through life, she was amazed how much more life she had time for." - Unknown
I wake up between 4 and 4.30am most days, yet I still find myself rushing through my mornings. This morning, I decided to treat myself to a picnic on the beach. I'd seen a recipe for Rainbow Soba Salad on the Whole Foods app that inspired me to make a noodle salad for breakfast. This salad is full of vegetables and flavour - the perfect salad for a picnic!
Ingredients (makes about 3 servings - I ate half for breakfast and half for lunch)
2 tbsp melted coconut oil
2 garlic cloves, crushed and finely chopped
1 inch chunk of ginger, finely chopped
1 and a 1/2 tsp Celtic sea salt
fresh juice of half a lemon
2 carrots, finely chopped or grated
4 sweet potatoes, finely chopped or grated
2 beetroots, finely chopped or grated
3 kale leaves, finely sliced
100g packet sweet potato noodles
1 tbsp sesame seeds
handful of raw activated pistachios, chopped
1. Cook sweet potato noodles according to packet instructions (takes about 8 minutes).
2. While noodles are cooking, saute garlic and ginger in coconut oil for a few minutes.
3. Add the carrot, sweet potato, and beetroot, cover, and cook for about 10 minutes, until noodles are cooked (the root veggies don't need to be fully tender).
4. Rinse noodles under cold water and drain well.
5. Toss noodles, root veggies, and kale together.
6. Top with sesame seeds and pistachios.
*You can use different vegetables to what I used. I used very different veggies to the Whole Foods recipe - in fact, I also added garlic and ginger and made it into a completely different recipe. I'm the WORST at following recipes (even my own haha).
Midas Hummus
I strongly believe that hummus is ALWAYS better homemade, especially when you live with my housemate Rosie, who's the queen of hummus! I usually leave it to her to whip up a batch, but every so often I get the urge to bust out my food processor and work it hard.
So why have I dubbed this Midas Hummus?! Because I've turned it to gold by adding a carrot and some turmeric!
Ingredients (makes 1 bowl)
3 cups chickpeas, soaked overnight then boiled
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp turmeric
3/4 tsp Celtic sea salt
1 carrot
1/4 cup water
1/2 cup olive oil
6 cloves of garlic
1. Blend all ingredients together in a food process until smooth. Blend less if you prefer chunky hummus.
2. Serve with celery sticks or healthy crackers.
Cauliflower, Chia & Hemp Pizza Base
One of the most common questions people ask me when they find out that I'm a vegan who loves to cook is, "how do you bake without eggs?!" Although there's an abundance of egg replacers out there, I usually try to avoid them because they're highly processed. I prefer to use flax or chia eggs instead - all you do is grind flax or chia in a coffee grinder until it resembles nut meal, then mix with water to form what I like to call "gooey egg glue".
The following recipe uses chia eggs to hold this dairy-free, egg-free, grain-free and soy-free pizza base together.
Ingredients (makes one pizza base to serve 2 (or 1 extra hungry person))
1/2 head cauliflower - processed into cauliflower rice
1 tsp dried rosemary
handful of fresh parsley
pinch of Celtic sea salt
pinch of lemon myrtle
1/4 cup chia seeds
1/2 cup filtered water
1/4 cup almond meal
1/4 cup hemp flour
1. Boil the cauliflower rice for a few minutes and then drain well. Freeze for 10 minutes to cool quickly.
2. Grind chia seeds and mix with water to create chia eggs. Refrigerate for 10 minutes to thicken.
3. Squeeze cooled cauliflower rice in paper towels to remove any excess moisture.
4. Blend all ingredients, including chia eggs, in a high-speed blender and spread mixture onto a baking tray lined with baking paper (I ran out so I had to use foil - definitely not ideal!).
5. Bake at 190C (fan-forced) for half an hour then top with all your favourite ingredients (I used homemade macadamia cheese, finely chopped beetroot/carrot sautéed in coconut oil, and green beans) and re-bake for another 15 minutes.
6. Garnish with parsley or other fresh herbs.
*You can replace chia seeds with flax seeds to achieve the same binding effect of eggs.
Raw Cauliflower Rice Sushi Rolls
Not only do these sushi rolls look good, they're good for you too!
Ingredients (makes about 8 rolls)
4 nori sheets
1/2 a head of cauliflower
the following vegetables, thinly sliced:
carrot
capsicum
avocado
spring onions
parsley
Kale pesto:
few leaves of kale
2 garlic cloves, minced
1/3 cup pine nuts
1/4 cup extra virgin olive oil
Celtic sea salt to taste
Sauce:
1/3 cup olive oil
fresh juice of half a lemon
1/2 tsp sesame seeds
1/4 tsp dulse flakes
Hawaiian black lava salt to taste
1. Process cauliflower into cauliflower rice using a blender or food processor on low speed.
2. Blend pesto ingredients and stir pesto through cauliflower rice.
3. Wrap cauliflower rice and veggies in nori sheets using a bamboo mat.
4. Dip in sauce to serve.
*This recipe uses pine nuts but you can replace pine nuts with avocado in the pesto to make it a nut-free recipe.
Peppermint Carob Chia Seed Pudding
There aren't many sweet treats that I still crave from my sugar-sky-high days, but a block of mint chocolate is definitely one. So I've come up with a healthy alternative to satisfy my cravings while still nourishing my body.
Chia pudding is another breakfast favourite of mine - I love the consistency and the different flavour combinations I can experiment with. Plus you can really play around with toppings and extras!
This one looks a little bit like cement but I SWEAR it's delicious!
Ingredients (serves me for breakfast)
1/3 cup chia seeds
1 can (270 mL) Ayam coconut cream
1 heaped tbsp raw carob powder (more if you want it really caroby)
fresh juice of half a lemon
1 drop of Young Living Peppermint essential oil
1 tsp coconut nectar (optional)
1. Shake all ingredients in a large glass jar.
2. Refrigerate overnight in a bowl.
3. Serve chilled with any toppings you like, such as extra chia seeds, berries, banana, coconut, dried fruit, nut butter, fresh fruit, raw activated nuts, refrigerated coconut cream, etc.
*You can also use almond milk or another non-dairy milk instead of coconut cream, though it won't set as firm so you might want to use a little less liquid.
Carob Kibble & Coconut Quinoa Porridge
I've been hooked on quinoa ever since I organised an Amazing Race event around Sydney in 2009. One of the teams dubbed themselves "The Quinoas", piquing my curiosity about this incredible gluten-free grain. It's good for you in so many ways, one of which is it's a complete protein - ideal for vegans like me!
Over the years, quinoa porridge has become a favourite at breakfast time. There are so many different flavours and varieties you can make and this is one of my favourite combinations.
Ingredients (makes 1 bowl)
1/2 cup quinoa, rinsed
3/4 cups water
1/2 cup coconut cream
1 tbsp almond meal
1. Cook quinoa in water and coconut cream for about 12-15 minutes until liquid has evaporated and quinoa is cooked.
2. Drown in extra coconut cream and serve with avocado, coconut chips, ground ginger, and carob kibbles. Add coconut nectar if you need sweetener.
*Stick it in the fridge for 20 minutes to serve cold on warmer days.
AvoCoco Ice Cream
Sometimes I feel like I'm the only coconutty lunatic who daydreams about quirky raw ice cream combos! Probably because I am. If you'd like to join me on my nice cream adventures, keep reading.
My top two favourite foods in the whole wide world are coconut and avocado, so you can imagine my overwhelming excitement when I realised I could make ice cream out of these terrific two! I used Ayam coconut cream this time, but I'm keen to make my own coconut cream in future - I have a coconut scraper that I got in Fiji sitting in a kitchen drawer just longing to get in on the action.
This ice cream has a soft serve consistency that will appeal to even tiny tots. Make sure to add lots of coconut nectar if you have a sweet tooth. The carob adds some sweetness, but the avocado and coconut cream aren't exactly high in sugar. That's kind of why I used them, as I'm off all sugars (even fruit!) until January.
Ingredients (makes 2 smallish bowls)
1 large avocado, diced and frozen overnight
1 can of Ayam coconut cream, poured into ice cube tray and frozen overnight
coconut flesh and coconut water from 1 fresh young coconut
juice of half a lemon
handful of coconut chips (preservative- and sulphite-free)
fresh avocado, diced
handful of raw carob kibbles
coconut nectar to taste (optional)
1. Blend frozen avocado, coconut cream ice cubes, coconut flesh and water, and lemon juice together in a high-speed food processor or blender.
2. Serve with coconut chips, fresh avocado, and carob kibbles.
*This recipe isn't very sweet without coconut nectar and that's how I like it right now while on my anti-fungal livet. Add coconut nectar if you want it to be sweet.
Lovely Lentil Curry
If you're looking for a hearty, easy vegan meal, this is the curry for you! Even if you're not vegan, I think you'll appreciate the delicious flavours and the health benefits of red lentils are awesome: high protein supply, a healthy heart, and weight loss!
Ingredients
½ cup red lentils
handful of cavolo nero kale
handful of scotch blue kale
handful of fennel fronds and stalks
1 small broccoli head
1 small carrot
1 brown onion
1 clove of garlic
1 tsp turmeric
½ tsp Celtic sea salt
1 tbsp sesame oil
2 cups filtered water
1. Chop garlic and onion and saute in oil with turmeric and salt until fragrant.
2. Chop all veggies and throw in with lentils and water, simmering, covered, for 20 minutes.
3. Serve over quinoa or enjoy alone.
*You can use any greens you like - curries are great for using up veggies!
Carob Hemp Balls
These carob hemp balls are excellent for a nutritious hit on the go and are full of protein and healthy fats!
As someone who flies between two locations (I live on the Gold Coast but my family is in Sydney) and is constantly driving between Byron Bay and Brissy for speaking engagements, musical performances, and just general adventuring, eating healthy on the run can be challenging.
Balls are definitely the solution to this first-world problem of mine.
I just throw a bunch of ingredients into a food processor, form into balls, refrigerate overnight, and Bob's your uncle!
Ingredients (makes 16 smaller than golf-sized balls)
1 cup sunflower kernels
½ cup raw activated pepitas
1 cup desiccated coconut (sulphite-free) (plus optional ¼ cup for rolling)
⅓ cup melted coconut oil
2-3 tbsp raw carob powder (depending on desired level of "sweetness")
2 tbsp Brazil nut butter
¼ cup hemp seeds (plus optional ¼ cup for rolling)
1. Pulse sunflower kernels and pepitas in a food processor until a meal forms (be careful that it doesn't become a butter consistency).
2. Add the rest of the ingredients and process until mixture clumps together.
3. Form mixture into balls and roll balls in either hemp seeds or coconut.
4. Refrigerate overnight.
*Make sure you use coconut oil as it's essential for the balls to set.