I had the pleasure of teaching a functional cooking class this week for Lifestreams Ministries. I had never guided a cooking class before and I figured it wouldn’t take much of a different mindset than guiding one of my yoga classes. Unbeknownst to me beforehand, though, the co-author of the naturopathy textbooks I’ve been pouring over for the last few years was taking the class. It’s funny how life works out like that sometimes.
Admittedly I was beginning to sweat a little knowing one of the most important women in a field I’m working to get into professionally was willing to learn from me. I immediately questioned the legitimacy of everything I was about to say in regard to functional nutrition but caught myself right before I began the class.
We give the experience of ourselves. It’s one of the best things I’ve learned from my Stråla training.
My internal dialogue to talk myself down was along the lines if I’m anxious while talking during this cooking class, they’re likely going to get confused about what they’re supposed to be doing and experiencing. And I’m going to make a fool of myself in front of one of the most important figures of naturopathy in the United States. I do one uncomfortable thing every day to better myself, today’s presented itself instead of me choosing it ahead of time.
To keep it short, I kept myself together and the class went well. I connected with some incredible people and while I was the one guiding, I think I was the one learning the most from the experience.
- 2 cups raw cashews and/or almonds
- 1 cup shredded carrots
- 3 tablespoons coconut flour
- 1 scoop collagen peptides
- 3 tablespoons diced pineapple
- ½ teaspoon vanilla extract
- pinch of cinnamon
- pinch of pink Himalayan salt
- ½ cup unsweetened desiccated coconut
Process raw cashews and/or almonds in a food processor or high-speed blender until a thick nut butter forms.
Shred carrots and add to nut butter. Process for 30 seconds. Add all remaining ingredients except for desiccated coconut.
Process until a consistent dough forms. Refrigerate dough for 1 hour.
Toast desiccated coconut in a dry frying pan over medium heat, tossing frequently until light brown in color.
After 1 hour of refrigeration, scoop 2 tablespoons of dough into hands and roll into balls.
Roll balls in toasted coconut, store in refrigerator or freezer
These carrot energy balls are a great snack between meals to keep yourself satiated without spiking your blood sugar.