This Recipe comes from my interview with Amy Crawford of Holistic Health. These little balls are full of plant goodness, and make a great little snack. In Amy's words, they are the business!
Makes a tray full of 20-25 beautiful bites
Prep time: 15 minutes plus 8-15 hours dehydration
2 cups broccoli
2 cups English spinach
1 1/2 cups sunflower seeds
½ cup pine nuts
½ chopped onion
4 tablespoons extra virgin olive oil (or sacha inchi oil)
2 tablespoons chopped parsley
1 large garlic clove
½ - 1 teaspoon salt, to taste
½ teaspoon pepper
½ teaspoon nutmeg
Process the sunflower seeds until fine. Add all remaining ingredients and blend well into a thick paste. Place teaspoon or tablespoon sized bites onto a teflex sheet or baking paper for your oven. Dehydrate for 8-15 hours on your pilot light in the oven (approximately 50*c) or 40*c in your dehydrator. Turn the bites over after approximately 5 hours.
These will keep in the fridge for up to a week or freeze and use as required.
To grab your copy of Amy's wholefoods recipe ebook "A Nourishing Kitchen", click here.
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A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!