Thursday, September 22, 2011

Beet Balls


1 1/2 cup beet pulp OR grated beet, squeezed well to remove moisture
3/4 cup almond pulp, as dry as possible
3/4 cup Hemp Seed
1/4 cup + 1 tbsp flax meal 
2 tsp oregano, parsley, basil, and dried onion 
3 cloves raw garlic, 
1/4 – 1/2 tsp salt (or to taste) and black pepper to taste.
3 Medium Zucchini
3 cups Spinach
16oz can of stewed tomatoes
1/2 cup ground beets with juice
1/8 cup balsamic vinegar
Salt and Seasoning to taste 

1) Mix ingredients by hand or in a food processor make sure you mince the garlic first if you mix by hand. Add water if necessary to get a sticky, firm dough.
2) Shape mixture into 10-12 “balls.” Dehydrate at 115 degrees for about 6 hours, rolling around for even dehydration. You may also bake these at 350 degrees for about 30 minutes.
3) Mix all the sauce ingredients in a blender or food processor until saucy in texture.
3) Shred  the zucchini, or use a grater to grate the zucchini, and top it with  beetballs and a big scoop of saucy goodness! the beets add  a little sweetness, yum! A big thanks to Gena at Choosing Raw for sharing the original recipe!

If you give these little guys a try let me know how it goes. If you have any recipes you'd like to me try, send them my way! Enjoy!

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