Energy balls seem to be cropping up everywhere, from health food stores to yoga studios. They make a great raw, vegan alternative to sugar-packed cereal bars and other unhealthy snacks. Often they contain lots of protein and healthy fats too! Did you know that once you have the ingredients (which are readily available from shops such as Arjuna on Mill Road) these are a piece of cake to make? All that's required is a food processor. Here's one simple version to get you started, but the possibilities are endless - try experimenting with coconut, spirulina, dried cranberries and cashews. Let us know your favourite energy ball combination using the comments section below!

1 cup dates, pitted

1 cup almonds

1/2 cup walnuts

2 tbsp chia seeds

1 tbsp sunflower seeds

1 tbsp cinnamon

1 tsp ground ginger

1 tbsp coconut oil

1 tbsp raw cacao powder

1 tbsp hemp protein powder

1 tbsp water

extra cacao powder for dusting

Method

1) Blend the nuts and seeds in a food processor until almost flour-like. This could take up to a minute depending on the power of your blender. Add the remaining ingredients and continue to blend.

2) Roll the mixture into little balls. Place the remaining cacao into a dish and roll each ball in this until coated.

3) Place the balls on a sheet of non-stick baking parchment and place in the fridge until chilled.

Sam's Vegan Root Vegetable Cobbler

This is a deliciously sustaining dish, which works very well with a whole host of different vegetables. Adapt the recipe depending on what's in your cupboards!

1 onion | 1 leek | 4 sticks celery | 4 carrots | 2 tbsp oil | 300g mushrooms | 1 tsp dried thyme | 2 tsp marjoram | 2 tsp paprika | 750g assorted veg, rougly chopped | 100g split red lentils | 300ml vegetable stock | 2 x tins tomatoes | salt + pepper | 400g self raising flour | 100g margarine | 1 tbsp chopped fresh parsley | 200ml soya milk

1) Preheat the oven to 200 degrees / Gas Mark 6. Slice the onion, leek, celery and carrot. Heat the oil in a large heavy bottomed pan and fry gently for around 10min. Add the mushrooms, thyme, marjoram and paprika, cook for another 5 min.

2) Prepare the veg and add to the pan. Also add the stock, lentils and tomatoes, then simmer for around 20 mins, or until the lentils are just cooked. Season well.

3) Sift the flour and salt into a large bowl. Rub in the margarine. Stir in the parsley and add the milk, little by little, until you have a dough.

4) Roll the dough out on a clean surface (to around 1cm thick) and cut out circles.

5) Pour the sauce into a deep oven dish and top with the dough circles. Brush the top with a little soy milk and bake for 15 to 20 minutes or until the scones are golden brown.