Reishi & Dandelion Spring Bliss Balls
Bliss balls are such a great way provide nourishment in an easy to use and eat way. I always make them “for the kids”but inevitably end up eating most of them myself while said kids are at school.
As we transition through to spring, I decided to use my favourite bliss ball recipe ( which does have chocolate in it so its not SUUUUUPPPPEERRR healthy) to make some liver loving end of winter treats. These babies contain the grounding and transformative benefits of reishi mushroom alongside the beautiful leonine dandelion. I had to top it off rolling them in those petals though - perfectly harnessing the brightness of the suns influence as we roll into spring.
So why these two together? Well, dandelion is a longtime ally of the people. Her leaves, flowers and root are all edible and medicinal and she grows easily and tenaciously in even the most inhospitable places. She is ruled by the Sun and comes out to bless us with her happy blooms when winter subsides and summer is waiting in the wings. In autumn I harvested her bitter roots, dried and roasted them and then ground them to be used now. Dandelion root and leaves are perfect spring remedies. The root stimulates liver detoxification and clears away the weight of winter to allow a lightness of body and spirit. In a similar manner, dandelion leaves act as a kidney tonic and diuretic, washing away winters heaviness. leaving a lightness of body and spirit.
Reishi is a highly regarded nervous system tonic and calming adaptogen yet it also is a very valuable bitter tonic, liver protector and immune ally. Reishi acts in a transformative way to clear the system of dead wood, allowing for the warmth of spring to bring new and flourishing growth both to mind, body and spirit. It supports the body through the transition from hibernation through to the more active phases of summer.
These bliss balls are not only delicious but you could also think of them as a transformative spring tonic!
INGREDIENTS
1.5 cups of roasted almonds
1/2 cup walnuts
2 tablespoons of almond butter
2 tablespoons rice syrup
4 medjool dates
1/4 cup cacao powder
2 teaspoons Reishi Extract
1 teaspoon roasted dandelion root
100g melted chocolate
METHOD
Put all ingredients into a food processor and blend until still slightly lumpy. Roll into balls and roll in dandelion petals.