Had a lovely dinner last night. My mini croquettes and 'very pink beet dip' (oh, say that fast!) Lovely and warming for this time of year. Here is the recipe but it's more of a method as opposed to a fixed recipe.
You know how raw root veggies can be a bit hard to eat/digest for some and may not even be that appetising to you? They're not to me anyhow. So, using this method is a great way of putting seasonal veggies to good use, and taste!
Start by blending a selection of veggies you have around. I used approx.
1 slice butternut squash
a few florets broccoli
1 clove garlic
1/2 parsnip (just because it was sitting there doing nothing!)
Put all these veggies into your vitamix or blender and add enough warm water to cover up to about 1/2 of the level of your veggies in the blender. Now, add a dash of salt and blend until smooth.
Next, strain your veggies through a sieve, mashing it through with a spoon until you have veggie pulp. You could use a nut bag but I prefer a sieve for this and I don't actually want the pulp too dry. Set aside.
Next, grind up 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds and a few brazils in your nut grinder. Place this into a mixing bowl. Now, add your favourite dried or fresh herbs. I used the ones below but you can use whatever you like. Sage can be really nice too.
1/2 tsp oregano,
a dash turmeric,
1/2 tsp cumin
1/2 tsp paprika,
1 tsp sea spice,
Now stir in 2 tablespoons to start with of your veggie pulp and work it in until you have what looks like a thick nut pate.
Check seasoning, adding sea salt to your taste and more spice if you desire it? Make sure it tastes good to you.
Sprinkle your teflex sheet with ground flaxseed. Then, put dessertspoons of the mixture onto the teflex sheets until you use up the mixture. Dry @145F for 30-45 mins then flip over and dry for a further hour until they are to your desired 'dryness'. It's better waiting until they're dried out a bit before trying to shape them.
These are so easy to make, I hope you enjoy them!
Here is the beet dip I made for them.
2 handfuls macademia nut or pinenuts
pinch sea salt or to taste
squeeze lemon juice
pinch cayenne or ginger
Blend with a little water until smooth and creamy.
For more of my raw recipes, please see 'Raw Lunchbox', 'Raw Chocolate Treats' and 'Raw Christmas & Thanksgiving Recipes' ebooks.