Cashew-Ginger and Baobab Energy Balls

Cashew Ginger & Baobab Energy Balls are such a delicious afternoon snack. Slightly spicy, yet zesty, the ginger and baobab is such a perfect flavor pairing. Make a big batch and take a few with you as a healthy and raw snack.  Inspired by my recipe exclusively sold at Village Market - 4555 California St, San Francisco.

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Hey guys! So a few months back I designed two exclusive recipes for Village Market in San Francisco - Coconut Chia Pudding with Rose Compote and Citrus Granola, and these Orange and Ginger Energy Balls. The energy balls were such hit that they sold out 5 times in the first week!

Since I know many of you don't live in San Francisco but wanted to try the recipe out as well, I thought it would be nice to share the full recipe with you! This way you can make them from home even if you live in another country. So here is the recipe that I designed for Village Market - simple, delicious and only made with a handful of ingredients. The baobab powder is optional and actually isn't used at Village Market. I just love the taste of it, so if you happen to have it lying around, feel free to sprinkle a bit on top. Other than that this is what you'll find at the cafe!

And hey, maybe even wrap up a few of these guys as a mini-thanksgiving present for your friends and family. I know that I'll be in need of a healthy pick-me-up post holiday feast ;)

xx Marie

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** So the baobab is pretty essential to this recipe but if you can't find it use the zest of one orange and add it to the batter. Baobab has a zesty/citrus flavor and the orange will help to mimic that.**


Serves: 12-14 balls

Prep Time: 5 minutes | Cool Time: 5 minutes

Ingredients for the Cashew-Ginger-Baobab Energy Balls:

- 17 pitted medjool dates

- 1 cup raw cashews

- 1 teaspoon cinnamon

- 1 1/2 tablespoons ginger powder OR 1/2-1 inch fresh grated ginger (depending on how spicy you like it, I like mine spicy with 1 inch)

- 2 tablespoons baobab powder + plus 2 tablespoons to rolls the balls in (or zest of one large orange)

- pinch of sea salt 


Place all the ingredients into the food processor and blend until the nuts and dates have broken down and formed a big sticky ball - about 1 minute. Rolls into 1 inch thick balls and roll them into the baobab powder and store in the fridge for up to a few weeks!

Asian Style Miso and Eggplant Pasta

Asian Style Miso and Eggplant Pasta is a delicious and fun twist on a traditional Italian tomato and veggie pasta (vegan and gluten-free).

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Hey guys! So, a bunch of you asked on Instagram for the recipe to this Asian Style Miso and Eggplant Pasta, and, of course, I wouldn't think twice about disappointing you and saving this recipe for a later date. So here it is! Last year I took a quick trip to visit my girlfriends in New York, where one of them works at a very delicious and fun restaurant (Mission Chinese). Since she's my best friend, she HOOKED IT UP. No joke, I was sitting by the bar and guess who walks out with a hoard of security guards and enough to suggest that the president was following right behind them? Well, actually it was Malia Obama! And, okay, I know what you're thinking, 'she didn't really set that up and it was really by chance'. And you're totally right, buttt, she did text me to hurry on over because Malia Obama was at the restaurant! So, that was cool. But what was even cooler (yes, cooler than seeing the president's daughter), was tasting for the first time an Asian style pasta made from matcha powder! Pasta and matcha powder?! Yes, pasta mixed with matcha powder! Not pasta with a side drink of matcha tea...well actually, that is how my best friend ended the night - by sending over a delicious matcha night cap...and a pizza, and some very spicy wings that I took one bite of, blew my head off from the heat, and passed them along to the bar tender to enjoy. Wings aren't really my thing.

So that night, I fell asleep to the sound of construction on the street (typical NYC experience, am I right?) and to the thought of an Asian style pasta. So this is my first attempt of infusing Asian flavors into pasta - with a heaping dose of brown miso paste. This stuff is delicious. Seriously. If you don't have a little jar of it at home, please go out and get some. It's pretty cheap and you can add it to anything! Outside of pasta, I love adding it to sautéing veggies, soup, and as brown rice cooks. 

So enjoy the new wide world of Asian style pastas! I'll be experimenting with that matcha pasta any day now. And as always, you will be the first to see how it comes out :)

xx Marie

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Serves: 2-4

Prep Time: 10 minutes | Cook Time: 20 minutes 

Ingredients for the Miso and Eggplant Pasta: 

- 1/3 bag of brown rice pasta (or any you'd like)

- 2 cups crimini mushrooms, thinly sliced

- 1 small eggplant, cut into bite-size cubes

- 1 & 1/2 tablespoons tomato paste

- 2 cups cherry tomatoes, cut into halves

- 1/2 cup green onions, thinly sliced into rings

- 4 garlic cloves, thinly sliced

- 1 tablespoon brown miso paste

- 1/2 - 1 teaspoon chili flakes (optional)

- 3 tablespoons olive oil

- 3-5 tablespoons pasta water


In a medium size saucepan on medium-high heat, warm the olive oil with the chopped garlic cloves and tomato paste for 2 minutes. In the meantime, slice the mushrooms and cube the eggplant. Add these and the sliced tomatoes to the saucepan and reduced to medium heat. Press down on the tomatoes to release their juices. Gradually add enough water, a few tablespoons at a time, to the saucepan so that the vegetables don't stick to the bottom. Cook the veggies until they have softened, about 7 minutes.

As the veggies cook, add a tablespoon of sea salt to a large pot of boiling water. Then add in the pasta and cook for how long your package instructs. Stir the pasta frequently as it cooks. 

Now add in the miso paste and chili flakes to the saucepan, and stir the miso around until it coats all the veggies. If the pasta sauce starts to stick to the saucepan add a few tablespoons of pasta water gradually so they don't stick. Drain the pasta and mix it together with the miso sauce. Top with extra green onions and enjoy!

Your Thoughts?

Have you tried making an asian style pasta before? I love adding miso paste into dishes as it lends a nice umami flavor to the whole plate. Just delicious.

I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie

Real Chunky Citrus Granola

This delicious Citrus Granola is almost so chunky it could double as an oat bar! Top on your breakfasts or simply put in a zip-lock and have it to go.

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A few months back I spent the entire day googling 'granola'. Might sound super boring to anyone (that's optimistic, more like, everyone) unless you're the kind of person who's always been freakishly fascinated by those perfectly crunchy granola clusters that are held so tightly together by some kind of granola magic ingredient. Well that’s definitely me, until the day I sat on the floor, put on some Ray LaMontagne music, and googled, ‘chunky ass granola’, the entire afternoon long. And what do ya' know? It's super easy! Really though, it is very easy. And now I'm a little annoyed that I let my admiration drag on for so long before I figured out how to make it myself. And honestly, the $13 price tag at BiRite for a granola bag was becoming a tad bit annoying. But thats neither here nor there, because things are looking up - no more flaky granola, only the big league chunky kind of granola from here on out!

So this is pretty much what I've uncovered when making chunky granola:

1. Use two types of sugar - one wet and one dry. I like a mix of maple syrup and coconut sugar.

2. Half of the dry mixture needs to be a flour. I chose oat flour and kept the remaining half as just rolled oats.

3. I apologize to all the vegans reading this, buttt, to make a ridiculously chunky granola, one that verges on a granola bar; use an egg white to bind the whole thing together. This is optional, so if you are vegan feel free to leave it out. It just may not be as chunky but I guarantee that it will taste just as delicious.

And THAT'S IT! See, aren't you glad I sacrificed my entire afternoon to give you the cliff notes version of a chunky granola recipe? You can thank me later ;)

Have fun making them!

xx M

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Serves: Many

Prep Time: 5 minutes | Cook Time: 20 minutes 

Ingredients for the Chunky Citrus Granola: 

- 1 cup rolled oats (same as old fashion oats)

- 1 cup oat flour (Just pulse the rolled oats in the food processor until ground into a flour consistency) 

- 1 cup any nuts

- 1/2cup dried apricots (or any dried fruit)

- 1 cup dried cherries (optional)

- 3 tablespoons honey

- 3 tablespoons coconut sugar

- 1 egg white (helps bind - but optional if vegan)

- 3 tablespoons of coconut oil

- 2-3 teaspoons cinnamon

- zest of 1 orange

- 1 huge tablespoon tahini

- juice of the orange squeezed over the mixture

- 1 tablespoon vanilla powder (optional but I love it)

- sprinkle of sea salt


Start by preheating the oven to 350F.  In a large bowl mix the oats, oat flour, dried fruit, chopped nuts and cinnamon.  Now in a small saucepan on low heat simply warm the coconut oil, honey, coconut sugar, tahini, vanilla, orange zest, and orange juice for 1 minute until the coconut oil has dissolved. Then add in the egg white and mix well. Pour this sauce onto the oat mixture and mix until it's evenly coated.  

Line a baking pan with parchment paper and evenly pour the granola on top.  Firmly press with your fingers to keep the batch compact – sprinkle with sea salt.  Bake for 17-20 minutes while turning the granola once half way through. Turn with a large spatula and gently because this is what will form the large chunks. Be careful to make sure the edges are crisp but not burnt. Then remove from the oven and let cool for 10 minutes.  Store in an airtight contain (like a mason jar) for a few weeks in your cupboard. Enjoy!

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Your Thoughts?


I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie