The Extra Virgin Kitchen

susan jane white The extra virgin kitchen
susan jane white The extra virgin kitchen fudge
susan jane white The extra virgin kitchen office bombs
If you read my previous post you would have seen me raving about my latest discovery- Susan Jane White‘s new cookery book ‘The Extra Virgin Kitchen‘. If you live in Ireland chances are you’ve already heard about the book-it’s everywhere right now, which I’m not surprised about. My local library held a talk with Susan Jane which I went along to and I was instantly sold. A self confessed ‘health geek’ everything Susan Jane said made so much sense to me. I’ve been wanting to cut out all the yucky bad food I’ve been feeding my body for years in favour of more clean living, but it’s not easy. After-all it’s called convenient food for a reason. I have a lot of cookery books from cupcakes to Nigella that are stacked in my kitchen collecting dust from not being used, but this time I’ve dived right in. The recipes are mainly all wheat-free, sugar-free and dairy-free so if your suffering from any food intolerance this is the book for you.
So far we’ve tried the ‘fudge’ (recipe here) and the 5 Spice Apple and Lentil Soup (recipe here) to help with my IBS and both have been delicious, especially the fudge! My favourite though are the Office Bombs which are incredible. If you do buy a copy of the book (and I suggest that you do!) chances are you may skip over these because there are no pictures to accompany the recipe on page 62. I know I would have overlooked them had it not been for the fact that Susan Jane plied us with them at the talk. They’re so simple to make, although a little time-consuming, but I haven’t eaten a biscuit all week. They fill my chocolate void perfectly. I know that the ingredients can be a bit tough to get and oh-so expensive so I’ve listed where I purchased everything below as well.
Office Bombs 
2 raspberry leaf tea bags, opened (Aldi)
2 cups of milled pumpkin and sunflower seeds (I used the full packet of milled pumpkin, sunflower and  goji berries from Aldi)
1 cup raisins, chopped (Tesco)
1/2 cup ground almonds (Aldi)
1/2 tahini (SuperValu)
1/2 maple syrup (Aldi)
1/4 cup raw cacao nibs (Local Health Shop)
5 tablespoons carob powder (Nourish)
pinch of salt
desiccated coconut (Tesco)
Mix everything together except the desiccated coconut. You can do it in a food processor but my one is a bit unreliable at best so I just used a fork and some elbow grease. Once everything sticks together eventually it’s grand. Then simply roll the dough into balls and coat them in the coconut. Pop them in the fridge to set. They’ll last for 3 weeks in the fridge or you can freeze them. I have chosen to eat mine obsessively.
Keep an eye on my Instagram for more pictures as I attempt more recipes. Also let me know if you purchase the book!

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