Not only is my zucchini in abundance but also my beetroot.
This was a cute little recipe I found on www.rawfoodrecipes.com – and it uses up 2 cups of grated beetroot and I can keep the cases for a meal later if I like.
2 cups sunflower seeds
2 cups grated beetroot (peeled)
1 tsp herbamare (vegetable salt)
1 tsp miso paste (or I use the spiral individual powdered miso)
1/2 tsp Himalayan salt
1 Tbsp water
Process the sunflower seeds until finely ground into a meal like consistency.
Mix together all remaining ingredients until moist and well combined – you may need to adjust water to ensure mixture can ‘stick together’.
Line a patty pan (muffin tray) with glad wrap. Mould spoonfuls of mixture into muffin tray to form cases. I found this mixture made an even 12 cases.
Place in dehydrator for 3 hours at 118 degrees Fahrenheit – turn cases out onto tray and dehydrate a further 5 – 6 hours.
You can either store cases for later or use immediately.
I added a quick salad to half of mine.
Combine 2 cups greens (kale, spinach, lettuce etc… – I used the butter lettuce straight from my garden) with 1 tsp garlic mince, 2 tsp Nama Shoyu, sprinkle of chilli flakes, 1/4 tsp nutmeg and 1/2 ripe chopped avocado. Scoop wilted leaf salad into cases. Serve.
Cute little entrée – I can imagine this one being served at a dinner party 🙂