Halva

Most Halva made around the world has flour in it and the sweetener is usually heated to form sugar crystals. I actually like my version as it does not sit so heavily on my stomach. However this recipe will not hold together quite as well as a cooked one but still is an excellent item to make once a week and have it handy when hunger calls. I was introduced to Halva when I studied birds in Israel and Palestine in the late 1980’s. Their version is less sweeter than ones from other countries. My recipe is not raw as the coconut butter needs to be heated. If you can keep the heat below 40°C (104°F) then you are raw. I am not sure my stove top goes that low.

Ingredients:

• Sesame Seed (2 cups)
• Honey (3 tbs) Be sure you buy honey directly from a bee keeper, never from a store!
• Coconut butter (1/4 a cup)

Put the sesame seeds in a food processor and blend. Mine is not so strong so I have to run it for about 3 minutes. Stop every few seconds to scrap down the sides of the processor. A good food processor will turn the sesame seeds into Tahini (sesame paste). Some raw halva recipes on the net say to add tahini if your food processor cannot break down the seeds. Perhaps if I ran my machine for longer it would do it. But for me 3 minutes is enough electricity usage.

Melt the coconut on a stove until it is runny. This takes only a few seconds. Keep stirring the coconut or it will burn. Add the honey and melted coconut butter to the food processor and blend for 5 more seconds. Put the halva in any shape metal or aluminum pan. Some people like to line the pan with wax paper first. Use a potato masher to push the halva down tight. Thickness of the halva is up to you. I like thin, about 3 cm (1 inch). I keep this in the freezer uncovered until I want some. This hardens the halva. Normal Halva (cooked) or Halva made with a strong food processor can be keep in a refrigerator to harden.

If you have had halva from around the world you know that many things are added to it. The most common are Pistachios and dried coconuts. Start with this recipe and if you like it then go on the net and explore the worlds cuisne. Make some simple halva and tell me is this not tastier, healthier and cheaper than a factory made candy bar? Salud!

Biss Balls Part 2

I posted a version in 2010. I have been experimenting alot as my original recipe had expensive ingredients. My ultimate goal is to make it 100% local. This version may not be as tasty as one with cashews, macadamia nuts and Menjool Dates, but it still makes for an excellent snack any time of day. Most ingredients are raw to those new to my blog.

Ingredients:

Almonds (1 and a half Cups)

Dates (baking)(1 cup)
Sunflower Seeds (half a cup)
Agave Nectar (1/6 to1/4 cup) (not raw)

Blend these in a food processor. Some people like it ground to almost a flower. I like to still have some chunks of nuts. Roll into balls of whatever size you prefer. I like golf ball size. Some use an ice cream scoop or a spoon. I just roll into balls with my hand. If it is not sticking then it needs more dates and agave. This makes about 10 balls. I find they last a week covered in the refrigerator but I suspect they could go 3 weeks. Menjool dates are far superior to what are called baking dates but can be 4 times as expensive. Make Bliss Balls with both and see what you think. I like less agave but friends love ones with lots of agave so play around and keep testing.

Now to this you can add anything. Here is a list of ingredients I like.

Nuts (of any kind)

Pumpkin Seeds
Sesame Seeds (yellow or black)

Dried fruit:

Coconut (dried Flakes)
Coconut Butter
Raisins (any kind)
Dried fruits (Apricot, Figs or Mulberry work well)
Goji Berry

Spices:

Cinnamon
Clove
Star Anise
Cacao beans
Cacao powder

Replacement for Agave nectar:
Honey (Be sure you know the hive owner)
Real Maple Syrup (Not raw)

The key is to keep it about 2/3 seeds and nuts and 1/3 dried fruits and dates. Some dried fruits work better than others as they are stickier. Experiment. The spices also take alot of experimenting. I find that grading a whole cinnamon stick barely imparts much extra flavor but 2 sticks make it very interesting. I always make bliss balls with whatever I have on hand. Salud!