This September's retreat is sadly behind us & was another incredible weekend of classes, women....and the food! Molly Oliver, Ayurvedic chef, outdid herself. The food was thoughtful & seasonal, sustaining & delicious.
Molly arrives Saturday morning with bins & bags of fresh, beautiful, organic fare, then spends the day in the kitchen slowly blending & layering flavors. Saturday breakfast is light to save room for her feasts & these Tahini Nut-Free Energy Balls were a favorite.
Drop into a food processor:
8 pitted & coarsely chopped medjool dates
1/4 cup raw oats
1/4 cup unsweetened coconut
1/3 cup Tahini
* Tahini is sesame paste & can be found in the international aisle.
Once combined into a sticky batter, roll into 12 balls & refrigerate overnight. Enjoy ~
* Pics from this weekend's retreat: