• Christine Pollock

Bliss Balls

Bliss balls are not only delicious and require no baking, they also contain ingredients that help digestion, cleanse and detoxify the body.

Healthy treats for kids too!


1 cup toasted sesame seeds

½ cup golden raisins or regular raisins

2 teaspoons ground ginger powder

2 inches fresh ginger root, peeled and chopped

2 teaspoons ground cumin

1½ teaspoons ground cardamom

2½ tablespoons ghee*


Place all ingredients in a food processor and mix together until well mixed. Roll into 1-inch balls. (I like to roll the balls again in sesame seeds)

*Ghee is clarified butter - see recipe

Easiest Recipe for Homemade Ghee

This is the Easiest Recipe to follow that I have found. Making ghee is a practice in Mindfulness and right timing.

Ayurveda, ghee is considered the healthiest and excellent form of fat for the body, especially beneficial for the liver, kidneys, and the brain. Because of the way it is prepared, ghee contains little to none of the lactose of butter, making it more tolerable for those on a dairy-free diet. Ghee has a very high smoke point (great for sautéing) and is a rich source of fat-soluble vitamins A, D, E and K. Use ghee anytime you would use butter, or as a replacement for cooking oil. Use glass jars that are room temperature or slightly warmed to prevent them from cracking when you pour in the hot ghee. Gluten free, paleo, salt and lactose free.


  1. In a medium saucepan over medium heat, melt and heat butter until boiling. Allow foam to rise to the surface. Continue to cook over medium heat until foam begins to break and subside. Watch butter carefully, and turn heat to low. If melted butter becomes still, increase heat slightly to maintain a low simmer. Continue to watch the butter carefully, allowing the ghee-making to become a practice in mindful meditation

  2. After 15–20 minutes, the butter will begin to clarify, so you can see through to the bottom of the pan. The milk protein solids will accumulate at the bottom of the saucepan. Do not stir!

  3. Continue cooking, until the ghee becomes clear, like liquid sunshine, and solids become golden brown at the bottom and sides of the pan. For ghee to be thoroughly cooked and purified, the solids must brown slightly. (Note: there still may remain a little white froth on top - that’s okay - do not over heat at this point or it will taste burnt).

  4. Turn off heat, remove pan from stovetop, and let cool briefly. Pour ghee into glass jar(s) through a fine strainer lined with cotton muslin, (I use - layers of unbleached cotton cheesecloth) or a coffee filter. If cooked properly, ghee can be stored at room temperature without turning rancid or molding. It is not recommended or necessary that you store ghee in the refrigerator. Use within 2 weeks.

* recipe from Delicious Living Magazine

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