Superfood truffles containing bee pollen and cayenne pepper, to help bump up your body’s artillery against the nasal nasties.
While freeze-dried bee pollen may sound like the last thing you may want to eat, curiously, studies have shown how it can help boost immunity and soothe symptoms. Bee pollen’s rich quercetin content acts as a natural anti-histamine, alleviating the usual nasal nasties. Try taking it several months in advance. Local unpasteurised honey can help introduce manageable amounts of pollen to the system too, allowing your body prepare in advance of hay fever season.
Aside from its quercetin, bee pollen boasts more protein gram for gram than a big fat juicy steak, and without the threat of clogging arteries. These tiny luminous baubles are a high energy, low calorie food teeming with antioxidants, vitamins B, A, C, vital trace minerals and hundreds of active enzymes. Considering the queen bee needs to lay up to two thousand eggs per day and live forty times longer than the working bee, her stamina is testament to this superfood.
However, if you have an allergy to bees, it would be advisable to try rooibos tea instead which also contains quercetin, albeit in smaller amounts.
It’s also worth bumping up your intake of omega-3 foods before symptoms begin, such as linseed, sardines, wild salmon, mackerel, herring, hemp and chia seeds. Omega-3 oils, not to be confused with omega-6, are excellent for taming inflammation. Worthy of further research. 1-2g of Kyolic garlic at night can bring relief to many (unless you’re on Warfarin medication), as can a daily dose of freshly juiced turmeric root.
For those who haven’t sufficiently armed themselves for the sudden sneezy season, try including more wasabi, chilli and fresh horseradish in your diet. You’ll find your nostrils will enjoy the distraction.
1/3 cup cacao butter
2 tablespoons water
6 tablespoons cashew nut butter
1/2 cup raw agave, barley malt extract or brown rice syrup
1 teaspoon vanilla extract or powder
1/3 cup cacao or cocoa powder
½ teaspoon sea salt flakes
6+ tablespoons bee pollen
½ teaspoon cayenne pepper (optional)
Natural cacao butter will require some sat navving. It can be bulk-ordered online from IrelandsRawKitchen.ie or Iswari Ireland . Your kitchen will alchemise into a chocolate factory, so I think it’s worth every cent.
Melt the cacao butter in a bain marie. All this means is placing the broken shards of butter in a shallow bowl over a pan of barely simmering water. Make sure the bowl is at least 4 inches above the simmering water. Remove from heat, and let the butter naturally melt over the hot water for 5 minutes.
Blitz the remaining ingredients in a mini electric blender or food processor.
Keep the motor running, and slowly add the melted cacao butter in a steady stream. The addition of ¼ teaspoon cayenne pepper is rumoured to make your tongue dance and your pulse quicken. Just saying.
Refrigerate in the same bowl, with the blade, for about 3 hours. You should be able to make about 50 truffles from the batch. If the mixture seems too hard, or you’ve forgotten about it in the fridge, blitz it again to loosen it up.
Drop into raw cacao powder once you’ve rolled little bon bons out of the mixture. Have a plate of bee pollen ready, and squash each bonbon with your thumb onto the bee pollen. They should be nicely coated in this quirky little superfood now.
Store in the fridge or freezer.