Everyday Shift Fuel
- Victoria Beal
- 2 days ago
- 3 min read
In partnership with Cornish Sea Salt.
RECIPE 1:
CHOCOLATE PISTACHIO PROTEIN BALLS
The perfect coastal fuel-up: fudgy, salty, and naturally sweet.
Serves: 12–15 balls
Time: 10 mins + chilling time
Ingredients:
130g Pistachios (Keep some aside for your crumb!)
55g Dark Chocolate
25g Oats
30g Dark Cocoa Powder
80ml Maple Syrup
Cornish Sea Salt Flakes
Method:
1. Pulse all of the ingredients in a blender, sparing some of your pistachios for
the crumb.
2. Form the balls and set to one side.
3. In a separate bowl, add a pinch of Cornish Sea Salt flakes to some chopped
pistachios and press the balls in to form a crumb topping for a salty, nutty
crunch.
4. Set these in the fridge for 20 mins, or enjoy at room temp for a yummy cookie-
dough texture!
RECIPE 2:
SMOKY MISO DATE BARK
A sweet-savoury snack with bold flavour and a salty crunch.
Serves: 6–8
Time: 15 mins + 30 mins chill
Ingredients:
200g Medjool dates (10–12 large), pitted
2 tbsp peanut butter (smooth or crunchy)
1 tsp white miso paste
100g dark chocolate
1 tsp toasted sesame seeds (optional)
Smoked Cornish Sea Salt flakes, to finish
Method:
1. Make the base:
Line a tray with baking paper. Press the dates into a flat, sticky layer using
your fingers or a rolling pin.
2. Peanut miso layer:
Mix peanut butter with miso paste until smooth. Spread evenly over the dates.
3. Top & season:
Melt the chocolate and pour it over the peanut layer. Sprinkle with smoked
sea salt flakes and sesame seeds.
4. Chill & finish:
Refrigerate for 30 mins until set. Break into shards and store in an airtight
container.
Tip: Delicious served over thick Greek yoghurt.
RECIPE 3:
Kale + Potato St. Ewe Egg Frittata
Savoury, light and full of flavour.
Serves: 6
Ingredients:
5 Eggs, we recommend St. Ewe’s Super Eggs!
15 grams Parmesan Grated
225 grams Kale
2 Red Pepper Sliced
1 White Onion Sliced
2 Potatoes Chopped
10 grams Salted Butter
Pinch of Cornish Sea Salt Crystals
Pinch Black Pepper
Method:
1. Preheat oven to 180 degrees.
2. Bring a saucepan of water to boil. Peel, chop and parboil potatoes.
3. Whilst the potatoes are boiling, finely slice onions and peppers. Add to a cold
pan with oil and season. Gently fry until softened, no colour.
4. Remove from pan to separate dish. Add parboiled potatoes and Cornish Sea
Salt Crystals with Pepper into a hot pan with a knob of butter until little colour.
5. Transfer everything back into the pan along with the kale.
6. Crack your eggs into a mixing bowl, whisk and season. Pour the mixture into
the pan and shake to distribute. Run a spoon down the edge, and let the
mixture settle.
7. Transfer the pan to the oven for 12 mins and once golden, serve up and
enjoy!
RECIPE 4:
COASTAL ELECTROLYTE BOOST
A naturally zesty pick-me-up with mineral-rich sea salt power.
Serves: 1
Time: 5 mins
Ingredients:
½ cup fresh water
Juice of ½ orange
Juice of ½ lemon
1 tsp honey
1 pinch of Cornish Sea Salt Flakes
Method:
1. In a glass or bottle, combine the water with fresh orange and lemon juice.
2. Stir in the honey until dissolved.
3. Add a pinch of Cornish Sea Salt Flakes and mix well.
4. Drink fresh for a naturally energising boost.
Tip: Serve chilled over ice for post-walk refreshment.
RECIPE 5:
NO-BAKE PROTEIN BARS
Nutty, naturally sweet with a salty zing and packed with feel-good ingredients.
Time: 10 mins
Ingredients:
135g Oats
80g Cashews
20g Unsalted peanuts
60ml Plant milk
5 soaked dates
30ml/2Tbsp Maple syrup
30g Maca powder
3 Heaped Tbsp Peanut Butter
Dark Chocolate 80% or higher
White chocolate chips
Pinch of Cornish Sea Salt Flakes
Method:
1. Blitz together the Oats, Cashews and Peanuts in a food processor until a
rough dry mix is formed, before adding the Plant milk and drained dates
2. Blitz again and press into a square or loaf tin, lined with baking paper.
3. Stir together the maple syrup, peanut butter and maca powder in a bowl,
before pressing on top of your oat layer. Hands are best for this bit.
4. Pour dark melted chocolate (swirling with white chocolate is optional) and a
generous pinch or Cornish Sea Salt Flakes across the top
5. Chill until set and serve.
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