Raw Vegan Chai Tea Chocolate BonBons

"This weather's for the ducks!" 

called out the older gentleman as I walked into the grocery store this evening. Well then call me one happy duck, because I am loving this drizzly, gray day. I love the moody atmosphere of a day that is humid with moisture hanging in the air especially when it is late November in the Northeast. I am perfectly aware that this could in fact be a foot of snow and personally I would take this drizzly over a foot of snow any day! 

Drizzly, Gray days call for BonBons!

That being said, this is the type of day that you want to don your biggest, fluffiest socks and curl up on the couch eating bonbons! Yes, I know that sounds cliche but in reality who doesn't love a sweet little snack when you're cozied up inside your house, sipping on a warm cup of tea and reading a book while the rain pitter patters outside your window? When I left work today that that is exactly what I craved so off to the store to get supplies I went. 

I have to be honest, I am not a big pumpkin fan. I am not one of those people who jump for joy and go pumpkin nuts when the fall comes around. I am much more of a chai girl. I love the spicy, slightly floral taste especially when combined with chocolate!  So I decided that a chai tea chocolate bonbon - I love that word, it sounds much more lovely than ball - was in order!

These bonbons combine walnuts and cashews with chai tea, ginger, nutmeg, cinnamon and a dash of cayenne. Due to the bitterness of the tea I do add a little agave to sweeten it up along with the dates, some people don't consider this raw but it needed a little something and these little delights are to die for!!

Raw Vegan Chair Tea Chocolate BonBons

1 cup Raw Walnuts

1/2 cup Raw Cashews

1 tbs Flax Seeds

1 tbs Chai Tea (just rip open some tea bags)

1/2 tsp Cinnamon

1/4 tsp Ginger

1/4 tsp Nutmeg

1/4 tsp Pink Himalayan Sea Salt

Dash of Cayene Pepper

1 tbs Cacao Powder

1 tbs Coconut Oil

1 tbs Brewed Chai Tea

1 tbs Vanilla Extract

1 tbs Agave Syrup

8 Dates

In a food processor combing the walnuts, cashews, flaw seeds, chai tea, spices, and cocoa powder. Process until the nuts are very small. Add the coconut oil, brewed tea, agave and vanilla extract, process until combined. With the machine running add 1 date at a time until the mixture begins to combine into a ball. 

Using your hands, mixture into 1/2 in. balls. At this point you can roll the balls in unsweetened coconut flakes, cacao nibs or powder. Place the balls on a tray and put in the freezer for at least one hour before consuming. Store in the freezer for the best consistency. Now sit on your couch, with your cup of tea and enjoy! 

Who knew that these little delights could be so tasty and healthy! 

Mediterranean Grilled Eggplant with Crunchy Chickpea Salad

Every so often I am walking in the grocery store and I see one hell of a sexy vegetable. One with sleek lines and great flesh that just calls out to me! If you have ever seen Edward Weston's photographs of vegetable than you will know what I am describing. Weston evoked a sensual nature in the very mundane; peppers, cabbage, and artichokes, often challenging the viewers idea of what is sexy by creating a human like quality to these inanimate objects. The results are breathtaking and today walking down the isle of my local produce store, The Farmers Market, I saw one sexy eggplant!

I'm a sexy eggplant!

Eggplant is one of those items that you either love or hate. Some people just can't deal with the consistency or will only eat it fried, but grilling it provides a delightfully sweet, creamy texture and a smokiness to the skin that explodes on the taste buds. I challenge anyone who says that they don't like eggplant to throw it on the grill and see if that changes their mind. 

This eggplant is dusted with Mediterranean spices - cumin, smoked paprika, ground red pepper, cinnamon, oregano, and sea salt before being grilled and topped with a crunchy sprouted chickpea, tomato, onion, garlic, and olive salad with a dollop of Greek yogurt and a drizzle of honey. I hope that you enjoy this easy and tasty weeknight meal!

Mediterranean Grilled Eggplant with Crunchy Chickpea Salad

Serves 2

1 Large Eggplant

2 tbs Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

1/4 tsp Ground Red Pepper

1/4 tsp Ground Cinnamon

1/2 tsp Dried Oregano

1/2 tsp Pink Himalayan Sea Salt

1 small Red Onion, sliced

1 clove garlic, chopped

1 Tomato, chopped

1 handful of olives (fresh or kalamata), chopped

1 handful of fresh herbs (I used cilantro but parsley oregano, or basil would work as well)

1/2 Lemon

1 cup sprouted Chickpeas, pan fried or roasted

Option Toppings: Greek Yogurt, Honey, and Fresh Herbs

Heat the grill. Slice the Eggplant down the center lengthwise. Coat in 1 tbs olive oil on both sides then sprinkle cumin, paprika, red pepper, cinnamon, oregano, and 1/4 tsp sea salt onto the cut sides of the eggplant. Place on the grill cut side down. Grilling until browned for 8-10 minutes and then flipping for another 5 until the eggplant is tender. 

Meanwhile, prepare the crunchy chickpea salad. Put 1/2 tbs of oil into a frying pan over medium high heat. Add the chickpeas and season with a dash of salt, cumin, and red pepper, coating to toss. Pan fry until crisp on the outside. You can also roast them in the oven if you prefer. In a bowl combing the sliced red onion, garlic, tomato, olives and the herbs, leaving a little for garnish. Drizzle with 1/2 tbs  of olive oil and a 1/4 of the lemon adding salt to taste. Mix the ingredients together to combine. 

Taking one half of the eggplant, place on a plate. Top with the roasted chickpeas and the tomato, onion, and garlic salad. Squeeze a little lemon juice over top adding a dollop of Greek yogurt if you would like and a drizzle of honey. Enjoy and eat healthy!