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Written by Priscilla on October 27, 2011 – -
-by Priscilla Soligo, founder of Rawthentic Food
This aromatic and flavourful dish is as delicious on the taste buds as it is on the eyes!
The recipe consists of three main parts: the Savoury Sunflower Basko Balls, the Sambal Satay Gado Gado Sauce, and of course, the Kelp Noodles!
Kelp is sooo rawsomely healthy for you. Kelp noodles are an excellent way to include the goodness of kelp into your diet.
…Getting hungry yet? This exotic dish should help satisfy your cravings!
yields 15 medium sized balls
1 ½ cups sunflower seeds soaked and sprouted
½ cup pumpkin seeds soaked and sprouted
1/3 cup ground flax seeds
¼ cup lime juice
2 tablespoons almond butter
2 tablespoons tamari
½ cup desiccated coconut
1 teaspoon garlic
2 teaspoon fresh minced onion
1 teaspoon dried basil
½ teaspoon turmeric
¼ teaspoon cumin
1 teaspoon ground coriander
1 teaspoon powdered lemon grass
¼ teaspoon powdered ginger
¼ teaspoon ground cinnamon
¼ cup filtered water
Process all ingredients except the ground flax seeds and water in a food processor until the mixture starts to come together, scraping down the sides a couple of times to ensure an even consistency.Place ‘Bakso’ mixture into a large bowl and add ground flax seeds over the top and mix well by hand.Add the water to the mixture and continue mixing by hand until well incorporated. The ‘Bakso’ mixture should not be too wet and should pull apart easily in your hands. If mixture is too sticky sit it in the fridge for 15 minutes and then begin rolling.Roll into medium sized balls, or ‘bakso’ and place onto a mesh dehydrator tray (not the teflex) to dehydrate at 115F for 6 hours. Alternatively, if you do not have a dehydrator you can enjoy these balls just as they are.
The Bakso Balls will have a longer shelf life if stored in the fridge in a sealed glass container, which is aprox two weeks. If you have a dehydrator place them in at 115F for 45 mins before serving. If you don’t have a dehydrator the Bakso will still hold together and will store in the fridge for about 7-10 days.
¼ cup almond butter
2 tablespoon lemon juice
2 tablespoon coconut oil
2 tablespoon sesame oil
2 tablespoon tamari
1 teaspoon ground coriander
1/8 teaspoonfinely chopped red chilli
1 teaspoon coconut nectar
or other preferred raw sweetener
Place all ingredients into a high-speed blender and blend until well incorporated and smooth.
The sauce will last up to aprox 7-10 days in the fridge in a sealed glass container.
Rinse kelp noodles with filtered water and strain. (You can buy kelp noodles at your local raw-friendly grocery store. )
Pour Gado Gado satay sauce over kelp noodles and allow them to marinate for a few hours in the fridge. This will help to soften the kelp noodles.
Using a wooden skewer (not essential) slide on each of the ‘warmed’ Indonesian Bakso balls. (About 3 – 4 per person and per skewer, as they are quite rich and filling.)
Place the marinated kelp noodles onto a plate and add the Bakso balls on top!
Another way we love to enjoy this dish is with a large salad with a home made dressing and the Bakso Balls on the side, or the marinated kelp noodles on their own with some extra sauce on top. Place the Sunflower Bakso on top of the Gado Gado satay-marinated kelp noodles and garnish with some fresh coriander!
Enjoy your meal! Selamat Menikmati!