By Chef: Tonya Cole Lightfoot
Posted: September 29, 2010
A delicious, authentic tasting Indian appetizer – with a nice texture and bursting flavors.
Yield: 45 balls
- 1⁄2 cup sunflower seeds, ground
- 1⁄2 cup flax seeds, ground
- 1⁄4 sesame seeds, ground
- 1⁄4 cups almonds, ground fine like flour
- 1 tablespoon chia powder
- 1⁄2 tsp cumin
- 1⁄2 tsp curry powder
- 1⁄2 tsp paprika
- 1 tsp garam masala
- 2 tsp Nature’s Cargo Sea Salt
- 1 tsp fresh ginger chopped fine
- 2 cloves garlic, chopped fine
- 1⁄2 jalapeño pepper, chopped fine
- 1 large parsnip
- 1 small onion
- 2 medium carrots
- 1 cup fine chopped cabbage, baby bok choy, baby cabbage, etc.
- 1 cup cilantro
- 1⁄2 large red bell pepper
Thai Dipping Sauce
- 3 tablespoons sesame seed oil
- 1⁄2 cup filtered water
- 1 cup English peas, raw
- Mix all seed powders in a bowl well. You can grind all these in the Vitamix, but separately.
- Add spices to seed powders. Mix well.
- Add all vegetables slowly to Vitamix one at a time to chop. You may need to scoop out some mixture and then add more vegetables until all vegetables are chopped well.
- Add filter water to Vitamix to rinse vegetables out of Vitamix and then pour water mixture to seed/ spices alternately with vegetable mixture. Stir in sesame seed oil and peas until mixture is stirred well.
- Shape into balls and dehydrate at 105° for 4-6 hours. Flip over and dehydrate another 3-4 hours.
- Serve with Thai Dipping Sauce.