With the rise of chemicals in our everyday staples, and the increase in availability and use of processed food – more and more people are developing severe intolerances and allergies. This makes people like Maha, and Sweet Revenge all the more important.
Maha is big mama at Sweet Revenge, an unrefined paleo kitchenette based in Beirut. Grain free cooking has helped her deal with her food intolerances and she embarked on paleo catering so as to create solutions for people with similar food intolerances as well as health conscious individuals. She is her own lab rat. When she’s not making a mess in the kitchen, she’s either reviewing for her nutritional therapy degree or trying to meet unrealistic magazine deadlines. She sleeps twice a week. She’s half batman, half muffin. She was a coconut tree in a past life. *
Cashew labneh zaatar balls (paleo, vegan, raw)
By Maha (Sweet Revenge)
You will need:
- Three cups cashews soaked for at least four hours
- One cup coconut milk
- Eight tablespoons coconut butter
- Three tablespoons coconut oil
- Eight tablespoons inactive nutritional yeast
- Two and half teaspoons sea salt
- Two and half tablespoons apple cider vinegar
- Nine tablespoons lemon juice
- Half a cup of zaatar for rolling
- Drain the cashews and throw into your processor.
- Add each of the other ingredients and pulse, taking breaks between pulses.
- Keep processing until the mixture becomes smooth.
- Transfer the mixture to a stainless steel bowl and refrigerate for at least six hours.
- Remove the labneh from the fridge. It should now be hard enough to roll into balls (it won’t be solid though).
- Roll the formed labneh balls in your zaatar and return to fridge.
- Recipe renders around three medium sized jars.
*Intro provided by Maha herself. Get to know Maha better on New Trends in Nutrition’s post here. Also through her instagram account here, and you can place your orders on: munchies AT sweetrevengebites DOT com