about the author…

Lia Leilah is a world-traveling vegan chef and dedicated practitioner and teacher of Ashtanga yoga. Her passions include learning and teaching about nutrition, feeding people delicious healthy food, chanting in strange languages, and standing on her hands. Oh yes, and raw chocolate!

Lia is known for laying out rainbow-like buffets for hordes of hungry yogis at international yoga retreats. Diners are often stunned by the things she can do with a vegetable! Inspired by the idea of sharing the ultimate, guilt-free, culinary pleasures with as many friends as possible, Lia began hand-crafting gourmet raw chocolate. She opened her own small business, ELIXIA, in 2010.  Incorporating superfoods and  alchemical substances such as monoatomic gold, rose otto, and Ormus-rich green powders, ELIXIA raw chocolates have acquired something of a cult following.

This spring will find Lia in Portland OR, teaching Ashtanga yoga at the Shakti House, making magickal chocolate, slinging ink,and of course, creating Yogi Food!

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Best Superfood Blissballs

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I’ve made (and tasted) many a blissball; these are the best ever!

It may take a little doing to collect these ingredients, but it is totally worth the effort.  All of these especially nutrient-dense and Ormus-rich superfoods should be included regularly in a vegan diet. The benefits of doing this are profound, and the energy provided by these sweet balls of power! is intense! haha…

BEST SUPERFOOD BLISSBALLS

INGREDIENTS:

2 cups raw walnuts, soaked and dehydrated

1 cup medjool dates, pitted

1/4 cup goji berries, dry

3 Tbsp extra virgin coconut oil

2 Tbsp maca powder

1 Tbsp cracked-cell wall chlorella

1 Tbsp spirulina powder

1 tsp vanilla bean powder / seeds scraped from one fresh vanilla pod

1 tsp reishi mushroom powder

1/4 tsp Himalayan pink salt

2 Tbsp bee pollen (optional, not strictly vegan!)

INSTRUCTIONS:

Soak and dehydrate your walnuts. Soak them for 6 hours then dehyrate them on 115* for 8 hours. Grind them to a fine powder in your food processor, then add in the dates, gojis, and coconut oil and continue to process. Add in all of the remaining ingredients except the bee pollen, and process into a smooth, thick dough.

Use your hands to roll the mixture into smooth, bite-sized balls, and roll the balls in a dish of bee pollen to coat them thoroughly. Place the balls on a pretty plate, top with a goji berry, and refrigerate for at least an hour before serving.

This recipe makes a dozen luscious, richly blue-green treats that will please your most discriminating guests! Serve with coconut water for a tropical power breakfast, or kombucha, rejuvelac, and coconut water kefir for a healthy version of a cocktail party!

OPTIONAL: Before forming balls, stir in by hand 1/4 cup raw cacao nibs. FULL POWER!

blissball michelle finger