Here we are back from Amsterdam after a goodly number of days eating all sorts! Well, I did eat quite a bit of watermelon . . .
Soaking & Sprouting
0.75 cup buckwheat (soaked for 2 hours & sprouted for 12 – 15 hours)
0.5 pound brazil nuts soaked overnight (I ‘ve got brazil nuts topped up with mixed nuts)
0.75 cup sunflower seeds soaked overnight & sprouted for 4 hours)
Stage One – Vegetable Mixture
Place the following in a food processor and mix until well combined:
0.33 cup sliced ginger (no need to peel)
0.5 large head of celery, chopped
1 small onion, chopped
0.25 cup nama shoyu
0.5 bunch kale, chopped (I’ll need to use spinach …)
0.75 cup buckwheat, soaked & sprouted as above
2 tblspns cumin
1 tblspn salt (Himalayan or Celtic)
1 tblspn powdered kelp (I’ve got some nori flakes …)
1 tblspn tumeric
1 pinch stevia or small amount of other sweetener to balance flavour (maybe a date?)
Turn into a large bowl
Stage Two – Nut Mixture
Place the following in the food processor and mix until well combined:
0.5 pound brazil nuts, soaked & sprouted as above
2 tblspns coconut butter
Add to bowl.
Stage Three – Add other ingredients to the same bowl.
1.5 cups, powdered sunflower seeds (I may have to top up or increase flax/linseed)
0.75 cup powdered flax/linseeds
0.5 tspn coriander seeds, crushed
2 cardamon pods, crushed
0.75 sunflower seeds, soaked & sprouted as above
Stir everything together well. Leave for 10 minutes & stir again until it’s all well combined. Use a small ice cream scoop or a spoon to place small croquettes onto dehydrator trays lined with teflex sheets. Dehydrate at 105 for 4 hours then turn onto screen (i.e. lose the teflex). Continue dehydrating until you achieve your desired texture – e.g. crunchy outside and soft inside. Or if storing them for a while, dehydrate all the way through. Serve with various sauces or add to soups etc.
Thanks kEyTh 🙂