Jon is a commercial and documentary photographer, Creative Director at The Beans and Rice, and advocate for environmental responsibility. At the heart of his work, he’s driven by a strong sense of narrative. Aubrey Janelle is a lifestyle photographer living in Portland, Oregon. With a passion for journalism, her focus lies in creating a narrative that is authentic and alluring.
A Taste of Wild - Pacific Northwest
Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.
Chia Power Bliss Balls
With a gasp, we hiked through the thick evergreens onto an open cliff into a world wrapped with water and sky. And for a minute, we stood, gazing over the timeless Pacific as it churned. Then I wiped my brow, threw my heavy pack to the ground, and let my shoulders relax. I was tired. Aubrey was tired too, but smiling. And then she handed me an on-the-go nutrition bar. And as I tore into the plastic, the list of ingredients on the back of the wrapper caught my eye.
“We should make our own,” she said.
She read my mind.
INGREDIENTS
- 1 cup dried dates or figs
- 1/2 cup hazelnuts or other nuts
- 1/2 tablespoon chia seeds
- 2 tablespoon oats
- 4 tablespoons nut butter
- 2 teaspoons cocoa powder
COOKING TOOLS
- Mortar and Pestle (or food processor)
- Cutting board
- Chef’s knife
- Medium bowl
- Reusable wax paper
METHOD
Crush the nuts and oats into a fine dust using the mortar and pestle. Set aside in the medium bowl.
Using your mortar and pestle, mash the dates or figs into a smooth paste.
Add the paste to the medium bowl and mix all ingredients thoroughly.
Take a tablespoon of dough at a time and roll into balls.
Yields 8 pieces.
