Peas, Lettuce, and Fennel Salad

If you have been on my blog long enough, you’ll notice I rarely make a green salad – by habit, I must add some color by way of fruits or red peppers at the very least. Today, I decided to give my daily dose of peppers a rest. And used green peas, instead!

Ingredients:

• 1 cup green peas (frozen is fine)
• 2-3 cups of chopped iceberg lettuce
• 1 cup chopped pak choi leaves
• ½ cup of shaven fennel bulb (with leaves)
• 10 green olives
• 5-10 walnuts
• Dash of olive oil
• Juice of one lime

To make: 

• Combine the peas, lettuce, pak choi, and fennel.
• Make a dressing of olive oil and the lime juice.
• Pour over the salad. Let it rest for 2-4 hours.
• Add the walnuts on top for crunch.
  
  
  

My Very Own Walnut, Date, and Orange Zest Balls

Raw and vegan power balls - a tasty and healthy treat.

Ingredients:

• About 200 grams of unsalted walnuts
• About 200 grams of dates (deseeded)
• Zest of an orange -- about a fist full - The imported big oranges work better than the local ones.

To make:

• Grind the walnuts to a granular powder in a blender - I prefer a bit of uneven chunkiness. Set aside.
• Grind the dates or finely chop them up.
• Grate the zest of an orange.
• Using these three ingredients, form a dough, mixing all three well together.
• Form bars or balls in the size you desire.
• Refrigerate for some time

Serving: Will make about 25 laddoos.

PS: Unlike the last time I made these kinds of balls, I left out honey or water - so that this time the "dough" was really dry. That way I dont have to leave the balls out in the sun to dry out the excess moistness.