I’ve had such an unorganised week this week.  Raw food does take a bit of planning to ensure you have a variety of dishes across a wide range of different fruits, veges, nuts and seeds and that these dishes are going to be filling.

With the cold Autumn nights feeling more like Winter here in Melbourne, I’ve left raw behind for a few nights…  these Pakora’s in my freezer are going to be just what I need though to help me get back to more raw, which I really do prefer at the moment.

I can pull these Pakora’s out of my freezer, warm them in the dehydrator and make them into a meal with some salad, hummus and sauerkraut.

YUM!

Ingredients: … makes about 10 Pakora’s…

2 cups chopped red cabbage

1/2 cup chopped onion

1 bunch fresh coriander

oil and salt

1 cup flaxseed, ground

1 1/2 Tsp. black mustard seeds

1 1/2 Tsp. curry powder

1/4 Tsp. cayenne pepper

1 Tsp. cumin

pinch of sea salt

1/2 cup water

Method:

Place chopped cabbage and onion in a bowl and sprinkle with salt to bring out the flavour.

Place the ground flaxseed and other ingredients (except the water, cabbage and onion) into a food processor and process until combined.  Add in enough water to make a batter consistency.

Rinse and drain the cabbage and onion and stir it into the batter.

Place spoonful’s onto teflex sheets and dehydrate overnight at 115 degrees Fahrenheit.  In the morning flip and remove teflex sheet and dehydrate until firm right through.

These can be eaten right away or stored in the freezer for later!

Ally x

Giving credit where credit is due…

Thanks Karen for this recipe from Raw Food Awakening!