Euphoria Nuggets

The Karma Chow Ultimate Cookbook By Melissa Costello

(HCI Books, 2012, $18.95)

• 1 cup shelled sunflower seeds
• 1/3 cup pitted dates
• ½ cup almonds
• 1/3 cup raw dark blue agave nectar
• 3-5 tablespoons raw cacao powder
• Pinch of nutmeg and/or cinnamon
• Pinch of sea salt
• 1 teaspoon vanilla extract

In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls. Makes 15-20 nuggets.

Wild Rice Salad with Balsamic Maple Dressing

The Karma Chow Ultimate Cookbook By Melissa Costello

(HCI Books, 2012, $18.95)

• 1 cup wild rice blend, rinsed 1⁄2 cup spelt berries
1⁄2 teaspoon sea salt
1⁄2 cup finely diced red onion
• 4 scallions, green parts removed, thinly sliced
• 1⁄4 cup chopped pecans

Cook the wild rice and spelt berries as per package directions. Once cooked, place both into a large bowl. Stir in the sea salt, onion, scallions, pecans, dried cherries, and grapes. Add the Balsamic Maple Dressing (recipe follows). To make this dish gluten-free, replace the spelt berries with regular short-grain brown rice. Serves 4.

Balsamic Maple Dressing

• 1 garlic clove, crushed
• 1⁄2 cup dried cherries
1 cup red grapes, halved
• 1⁄2 teaspoon sea salt
• 3 tablespoons balsamic vinegar
1 tablespoon stone-ground mustard 1 tablespoon maple syrup
1⁄3 cup extra virgin olive oil
1⁄4 teaspoon fresh ground pepper

Place all of the ingredients together in a small bowl and whisk to combine. Stir the dressing into the grains and let the salad sit for a few minutes to marry the flavors. Serve warm or at room temperature. (Making the dressing the day before allows more time for the flavors to blend. If you like, you can warm it up before serving.)