Power Nuggets

It's fun to surprise folks and use a herb in a snack recipe. These nuggets are great for inside or outdoor adventures... whenever you need extra energy.  A recipe formally known as Energy Balls originally came from Cooking Vegetarian and was adapted by the magazine Common Ground. I’ve added a favorite herb and taken out chocolate chips - who needs them when you have lemon verbena!
1 cup rolled oats
1/2 cup pumpkin seeds
1/4 flax seed
1/4 cup sunflower seeds
1/4 cup crushed hazelnuts or coconut
1/2 cup almond or peanut butter
1/2 cup dried currants or cranberries, chopped
2 large dates, chopped finely
1/2 tsp. lemon rind
1 1/2 tbs. lemon juice
4 T. honey
1/2 tsp. cardamom seeds, ground finely
1/4 cup lemon verbena, fresh and chopped finely
1/4 tsp. cardamon or more
1/4 cup roasted sesame seeds.

Put the rolled oats, seeds and coconut into the bowl of a food processor. Process until they are ground.

In a medium bowl mix together the nut butter, seeds, date, cranberries, lemon rind, lemon juice, cardamom and herbs. Add dried ingredients.

Mix with a fork until all ingredients are well incorporated.
Add in 1 to 2 tbs. water, using enough to hold the mixture together. 

Roll into small balls, I used a melon baller /about one tablespoon to get the right size. Roll the finished balls in roasted sesame seeds to coat. Store in a covered container in the refrigerator or freezer.

 Trim the lemon verbena plant as well to allow the herb to branch out. Play it right and you can harvest from the plant a couple times. 

Trim the lemon verbena plant as well to allow the herb to branch out. Play it right and you can harvest from the plant a couple times.