Fruit Truffles Recipe - Meats & Sweets - DON'T FEAR SUGAR, continued

While eating high protein + fat meals, I began to experience a similar post-meal crash that I often experienced while eating a plant-based diet high in 'complex carbohydrates.' Other folks who follow me on Instagram or YouTube have mentioned having a similar experience. The more they eat a very low-carb, or no plant food diet, the more they start to feel increased fatigue, and poor recovery post training. So here is a wee bit more info on carbohydrates, on the heels of my last post discussing sugar and diabetes, along with my Fruit Truffle recipe. And really, it's all about the Fruit Truffles, because these are such awesome sweet treats!

Carbohydrates contain carbon, hydrogen, and oxygen, and are the primary source of energy for our cells, especially our brain. I learned this a long time back in basic nutrition classes. These days, many believe that there is no essential requirement for carbohydrates, because protein can be converted into glucose, in a process called gluconeogenesis, the means by which the body can produce glucose from non-carbon (non-carbohydrate) sources.  Ketones are produced in the liver as another back up source of energy.

What all this means to me is that the body has been miraculously designed to have back up sources for essential processes required for survival ~ just in case.

If living in a northern, mountainous climate during harsh winters, for example, with little more to eat than just animal foods, the body will maintain blood glucose levels through the conversion of protein and/or fats for fuel.

Contrarily, if living in a situation where animal food sources are limited for extended periods of time, your body will survive that as well. We have many physiological mechanisms in place to adapt to a wide variety of environments and conditions.

The common recommendation promoted among many registered dietitians and nutritionists is to eat more complex carbohydrates, especially if you have diabetes, or hypoglycemia. They favor starches and whole grains which break down into glucose.

I discussed in a previous post that fructose and sucrose ~ both now believed to be bad for diabetics ~ were once used to successfully treat patients who had diabetes, especially when accompanied with weight loss. Diabetes was always known as the 'wasting disease' as the red flag symptoms included big thirst, big urination, and big weight loss, or as we say in Chinese medicine, the three bigs.

I enjoyed this awesome sweet treat after having some chili, shown below.
Blackberries with a splash of heavy cream, and drizzle of maple syrup. There is also
a sliver of coffee jello in the top part of the photo, coffee that had gelatin stirred
in that Don never drank turned into a coffee jello which is great with maple syrup!

I personally believe we have a sweet taste receptor for a reason. Unlike cats and other obligate carnivores, we have taste receptors, saliva, and enzymes that all aid in the metabolism of sugar. While glucose is most often referred to as the primary sugar the body requires, I have determined from my own direct experiences, and years of experimentation that eating the combination of both protein from animal sources, and sugars ~ primarily from the very sugars most people suggest avoiding ~ I feel the best, and avoid the post meal crash.

I don't believe we were created with a craving for sugar simply to test our will power. People have very orgasmic experiences indulging in certain sweet treats. While I'm not advocating consumption of a lot of refined products, especially commercially made cookies, cakes, etc., I do believe we are here to enjoy the sweetness of life. Quit fighting sugar cravings. Enjoy Meats AND Sweets! It's a high vitality way of life!

I know, not a good picture, but for the moment, it's all I have!!

Fruit Truffles

These Fruit Truffles are a delicious sweet treat. Keep some around to grab a couple to enjoy as a quick, energizing and refreshing snack, or dessert.

The amounts are not precise, as I just grab handfuls of the fruit I want to use, and add it to the food processor, adjusting the remaining ingredients to taste, and to desired consistency. They will be a little sticky. If too sticky or moist to roll into a ball, add a little more dried fruit. Once they are rolled in the coconut, they will be easy to store and hold while eating. 

I keep prunes (dried plums) in a jar covered with water. If I have cinnamon sticks around, adding one to the jar creates a super delicious thick sweet syrup.

If using dried prunes that were not previously soaked to soften and rehydrate, just add a splash of fresh or even hot water to the processor. 

The amounts are estimates:
  • 1 cup each raisins and prunes (dried or rehydrated / soaked)
  • 1/2-3/4 cup Turkish apricots (dried or rehydrated / soaked)
  • 1/4-1/2 dried cranberries (I use the Trader Joe's dried cranberries that contain cranberry oil, versus any that contain sunflower or safflower oil)
  • 1 Tbsp. raw honey
  • 1-2 Tbsp. coconut + MCT oil blend* (see note below)
  • ~ 1 Tbsp. cinnamon
  • ~ 2 tsp. vanilla
  • Splash of water as needed
  • 2 cups or more finely shredded coconut
Place all ingredients in a food processor and process into a paste, or batter that will be a bit sticky. Place the coconut on a small plate. Roll the fruit batter into small balls in the palms of your hands, then roll in the coconut until completely covered. Place on a wax paper lined container. Refrigerate until ready to enjoy.


You may need to pulse the mixture first before being able to fully process. Use a rubber spatula to scrape around the edges as needed. Add a little water at a time as needed if the fruit is sticking to the blade without blending.

Use whatever are your own favorite fruits. You can do all apricot, or whatever you like. The Turkish apricots taste a little more like brown sugar once soaked and rehydrated. They are not as tart as other dried apricots that have the brighter orange color.

The oil blend I use is the Pruvit 1:4:3 oil blend. I use it because the right ratio of coconut oil plus MCT oil maintains a liquid consistency, unlike coconut oil which will harden at room temperature. It also contains a small amount of phosphatidylcholine. The body uses phosphatidylcholine to make acetylcholine, an important neurotransmitter. It is showing promise in supporting the health of the brain, especially to prevent memory loss, anxiety, and other depressive conditions.  I like the blend, but unless you are on smart ship, it is a bit pricey. 

To make your own blend, try mixing 3 parts MCT oil to 4 parts coconut oil. If that doesn't work, then try it in reverse. 3 parts coconut oil to 4 parts MCT oil. (I have not tried to make my own yet.)

We discuss the importance of consuming choline-rich foods in Meats & Sweets. The best sources of choline include eggs, liver, and beef.