5 Rawsome Protein Ball Recipes

Raw, real, unprocessed, containing just the ingredients you want and nothing else!  It's easier than you think to whip up these protein balls or bars at home (also known as a bliss ball, goodie ball, treat ball!).

Here's five of our favourite rawsome protein ball recipes, perfect for a pick me up any time of day.

1.  Tree Nut, Tahini and Loving Earth Cacao Protein Ball

Protein ball recipe image copyright accidental-greenie.blogpost.com

We whipped up this raw, vegan protein ball recipe to celebrate the arrival of Loving Earth raw cacao at Biome. Woo hoo!  Super simple recipe (free range with your preferred substitutions): place approx. 4 tblsp Loving Earth raw cacao, cup or so of dates, 2 tblsp tahini, cup of mixed nuts like almonds and cashews, and 1 tblsp coconut oil into a food processor and whizz! Adjust ingredients till you can scrunch together into small balls. They set hard in the fridge or freezer.


2. Walnut and Raw Cacao Nib Bliss Balls

This recipe is from Thermomix super-cook Quirky Cooking.  Jo says the mixture of dates, nuts and raw cacao make these balls like mini 'high protein power bars' - but they're much better for you than commercial power bars!  Why are they called 'bliss balls'? Because raw cacao contains "naturally occurring phytochemicals like theobromine (considered an aphrodisiac), phenylethylamine (PEA – released when we fall in love), and anandamide (the ‘bliss' chemical)."  See the full recipe at Quirkycooking.blogpost.com.au


3. Coconut Lemon Meltaways

Contains almond flour (you can make this, or buy it - however most store bought Almond flour is not raw), dried shredded unsweetened coconut, coconut flour, salt.  Combine wet ingredients separately: agave, maple syrup or honey, lemon juice, vanilla and lemon zest.  Strem wet ingredients into dry in a food mixer. Then mix in coconut oil to thicken (buy coconut oil here).  Form into balls.  The trick now: warm them in a dehydrator or oven (set at it's lowest heat, leaving the door cracked open) for an hour or longer.  Finished balls will be dry on the outside and melt-in-your-mouth moist on the inside. Leave to chill and set in the fridge before you eat. Full recipe at addicitedtoveggies.com 

4. Carob & Tofu Balls

 Made with medium firm tofu (patted dry and mashed), dates, maple syrup, carob powder, vanilla, tahini, ground almonds and dessicated coconut.  Mix together and shape into balls with your hands.  Full recipe at mydarlinglemonthyme.com.au


 5. Raw Cinnamon Orange Energy Bars with Orange White Cacao Icing

A bar rather than a ball, but still raw, delicious and packed with protein from chia!  Contains almond butter, dates, organic coconut oil, orange juice and zest, agave or other sweetener, chia seeds, hemp seeds, pumpkin seeds, raisins, raw oats, cinnamon.  Uses a food processor to blend and then press out ingredients in tray and leave to dry overnight.  For the Orange White Cacao Glaze use raw cacao butter (not coconut butter), sweetener and orange zest.   Full recipe on rawmazing.com

Find more protein ball recipes on our Pinterest collection. And for even more delicious inspiration check out NaturalNewAgeMum's post 10 amazing bliss ball recipes.

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Keeping free range free!

Thank you to the Australian Greens for the content in this post.

Buyer beware ... Consumers are being exploited with eggs labelled “free-range” that are not truly free-range, while the the Egg Corporation is proposing to increase free-range stocking from 1,500 to 20,000 birds per hectare!  This is a massive 1233 per cent increase in bird densities on the range. At this stocking rate, free-range hens will be denied their most basic welfare needs.

Due to a complaint from the Humane Society International, the Australian Competition & Consumer Commission has opened up the proposed standard for comments.  Submissions are required by 20 June 2012 and can be lodged by email to adjudication@accc.gov.au.


Meanwhile, the Greens NSW have launched the ‘Truth in Labelling (Free-Range Eggs) Bill 2011′ to prevent producers from misleading consumers about how laying hens are treated

In Queensland it has been law since 2002 that free-range egg farms can keep a maximum of 1,500 birds per hectare, but there currently exists no legal definition of free-range egg production systems in NSW.  

Standards vary drastically between how many birds are allowed to be kept in the shed and on the range and whether practices like beak trimming are permitted. When consumers buy “free-range” they often don’t know which standard are buying into.

In this video, Lauren Fitzpatrick reports for The Milk Moustache.

The widely accepted industry voluntary "Model Code of Practice" states that free-range birds must be kept at 1,500 birds per hectare. Because it is a voluntary code it can not be enforced. Some farms are cramming up to 40,000 birds per hectare and claiming to be “free-range.”

The Egg Corporation released a statement in early April this year that 29 per cent of free-range eggs produced in NSW come from farms which stock their hens at densities even greater than 20,000 birds per hectare. In Queensland it has been law since 2002 that free-range egg farms can keep a maximum of 1,500 birds per hectare. The demand for free-range eggs has exploded in recent years.  In the year 2010/11 free-range eggs made up 29 per cent of the national market in volume and 41 per cent of the value.  Free-range is big business—last year it made nearly $200 million in retail sales. Take action

The Greens NSW need your support to end the egg rorts and help make the Truth in Labelling Bill law.

• Only buy eggs that are stamped from accreditation bodies the Free Range Farmers Association Inc. and the Free Range Egg and Poultry Association of Australia Inc. 

• The only way to ensure your free-range eggs come from truly free-range farms is through legislation. The Greens NSW need your support to help make the Greens Truth in Labelling Bill law. Click here to download the petition and get the signatures of your friends, family and colleagues and send it to John Kaye MLC NSW Parliament House Macquarie St Sydney 2000. 

• The NSW Government needs to hear from all ethical consumers that they want their rights to buy genuine free-range eggs protected. Click here to find your local NSW member. The Greens have put together a step-by-step guide complete with questions to ask your local state representative. 

• Whether it be at the farmers market, shopping centre or around the dinner table start a conversation about the exploitation of the free-range label and why legislation is needed to protect it.

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Non stick cookware - a cautionary tale

A cautionary tale

So far this story has followed a plot-line similar to that of so many human-created chemicals.  Invented by accident, its benefits are found to make life easier or more enjoyable for people - and more pofitable for companies.  The product is released on the world without caution, before proper testing of its health and environmental impacts.  Decades later, the chemical is found to be harmful in its manufacture or use.  The company knows this, but covers it up, until a group of concerned citizens fights for long enough to gain the attention of Government regulatory bodies.  Think CFCs, cigarettes, BPA, DDT ...

It is the tale of a synthetic fluropolymer called Polytetrafluoroethylene (PTFE) - most well known by the DuPont brand name Teflon - along with its stablemate PFOA.  Among the many uses for PTFE is making non stick cookware.  PFOA, which is cancer causing and lethal to birds, is used in the manufacture of PTFE.  It is also used to make oil and water-repellent coatings on carpet, textiles, leather and paper, like microwave popcorn bags.

PTFE was invented accidentally in 1938 by a scientist who was attempting to make a new CFC refrigerant. In the early 60's Marion A. Trozzolo, who had been using the substance on scientific utensils, marketed the first US-made Teflon coated frying pan, "The Happy Pan." (Wikipedia)

In 2004, DuPont (who still uses PFOA in the manufacture of PTFE) paid US$300 million to 50,000 residents living near one of its US plants.  The residents had brought a class action claiming it was responsible for contaminating local water supplies with PFOA, causing birth defects and other health hazards.

In 2006, a US Environmental Protection Agency (EPA) scientific advisory board recommended PFOA be labelled a 'likely carcinogen' (cancer-causing) in humans.  The EPA asked DuPont, and seven other companies that use PFOA in manufacturing processes, to phase out its use. DuPont has agreed to take steps to make sure that by the year 2015, the chemical would not be released into the environment from its manufacturing plants, though it has not agreed to stop using it, or to stop making Teflon. The problem for Dupont is, as it stands now, it cannot make Teflon without this chemical, though it says it is looking for a substitute.  Quoted from an excellent article by Peter Lavelle on the Australian ABC website The Pulse.

It further transpires that DuPont had known for several decades that PFOA is harmful and kept quiet about it!  The EPA did at least fine DuPont for this behaviour (ref: The Washington Post) .

Are Teflon and other PTFE containing non stick pans safe?

The Peter Lavelle article summarises: 
...non-stick fry pans can release toxins. At high temperatures Teflon is known to give off a cocktail of 15 types of toxic particles and gases, including trifluoroacetic acid (TFA) and phosgene. These chemicals are known to be poisonous to birds. And in humans they cause headaches, chills, backache, and fever - a condition known as 'Teflon flu'.
DuPont admits this, but it says in humans the condition is reversible, and in any case it only occurs at high temperatures, not during normal cooking use.

Government authorities and DuPont say that Teflon and other PTFE non stick pans and cookware are safe as long as you cook at low to medium heat, do not heat the pan empty, don't allow oils to smoke, etc etc.

I would be particularly cautious about cheap "no name" brands of non stick pans.  I imagine the quality of the coating would be questionable and more easily broken down into toxins, plus there is little accountability from the manufacturer. 

Wikipedia explains:
At 200 °C PTFE is detectable and it evolves several fluorocarbon gases. It begins to deteriorate after the temperature of cookware reaches about 260 °C, and decomposes above 350 °C (662 °F). These degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans.

Meat is usually fried between 200 and 230 °C, and most oils will start to smoke before a temperature of 260 °C is reached - although refined safflower oil and avocado oil have a higher smoke point than 260 °C so you wouldn't know. Empty cookware can also exceed this temperature upon heating.

Safe non stick cookware alternatives

Biome simply supports the precautionary principle - better safe than sorry.  We also aim to question any use of synthetic chemicals and whether there is a safe, more natural alternative.  I also have no idea how you would tell what temperature your non stick pan had reached?

All cookware uses some form of metal and synthetic process to manufacture the pan, unless we're going to cook over an open fire on sticks, or use the sun to cook an egg on a rock!  Unless you can think of other methods...?

Glass is the safest of materials, but it is certainly not non-stick, as proven by hours of scrubbing lasagne of my glass Pyrex dish.

We have chosen the Neoflam non-stick cookware range that is now stocked in both our stores and online.

Neoflam is a cast aluminum cookware coated with Ecolon™ non-stick coating. Ecolon is a ceramic based coating which is mostly made of silicon dioxide (also known as silica or SiO₂), a material most commonly found in nature such as stone and sand. No emissions are released at any temperature and there are no heavy metals such as Cadmium, Lead and Mercury in the coating.

Aside from the great features below, I love cooking with Neoflam!  The fry pan is a joy to use - lightweight and easy to clean.  I've tried other safe non-stick cookware that is much heavier and unweildy.  I love that it is ovenproof also.  A friend who is a Chinese chef was delighted with his Neoflam wok. He said the "fried rice was dancing"!

• Highly durable and scratch resistant - non stick coating lasts longer than conventional non stick
• Oven safe
• Has the benefits of cast iron thick base cookware, but is actually lightweight
• Great value prices compared with other brands marketed as premium options
• Ecolon coated cookware uses less energy and achieves faster cooking times due to better thermal conductivity
• Less C02 emissions than Teflon manufacturing

According to Neoflam, most PTFE coating can only withstand up to 4H pencil testing. PTFE coating releases chemicals at 240°C. On the contrary, Ecolon can withstand 8H hardness testing and will not melt up to 450°C.

Ecolon coated cookware can cook an egg without using any oil. And clean up is a breeze too, both inside and outside.  Ecolon's non-stick coating performance may appear to be slightly less than a PTFE-based non-stick coating. However, Ecolon's advantage comes from its durability, maintaining the same non-stick performance even after repeated use.

See the full range of Neoflam non stick cookware at Biome Eco Stores.

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Recipe: Lemon Myrtle baked cheesecake with Finger Lime marmalade

From Briony, our Biome City Store Manager
After the hectic week of a working eco-Mum, including one too many take-away meals, I needed some good, old fashioned home baking therapy!  It was also the weekend of a visit from my mother and sister so I intended to dazzle them with my cooking skills in the hope they would not notice the unmade beds or piles of ironing.

Well, the outcome was an AMAZING Lemon Myrtle baked cheesecake drizzled with Finger Lime Marmalade.  Biome's Australian native food corner was the inspiration for the Oz Tukka Lemon Myrtle and Finger Lime marmalade.  Did it do the job you ask? Oh yes...

Lemon Myrtle baked cheesecake drizzled with Finger Lime marmalade

150g plain sweet biscuits, crushed (I use half gingernuts - half digestives)
75g Butter, melted
500g Cream Cheese
3/4 cup castor sugar
Finely grated rind of 1 lemon
1 Tbsp lemon juice
2 tsp ground Oz tukka Lemon Myrtle
3 eggs
300ml cream
Finger Lime Marmalade

Combine biscuits and butter. Press firmly into springform pan. Refrigerate until firm.

Beat cheese and sugar together until smooth.
Thoroughly beat in lemon rind, juice and eggs. Gently blend in cream then Lemon myrtle.
Pour into pan. Drizzle with warmed Marmalade.

Bake at 160 for 45 minutes. Turn oven off. Leave to cool in oven undisturbed for further 1/2 hour.
Cool and serve with double cream if you dare!

Wild Hibiscus Flowers and other Australian native foods

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