Buckwheat Baller: Raw coconut lemon

I did a previous post on buckwheat and its nutritional benefits.  The recipe within was inspired by Coco Pops (in the US I believe they’re called Cocoa Krispies) breakfasts of years gone by.

Now turns out I sprouted a liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittle bit too much.  What do do with an oversupply of sprouted buckwheat groats?  I already scattered a few handfuls over lunchtime salads to give them an extra crunchy protein boost.  Then my sweet tooth beckoned – without fail – around 3pm.

So after much rummaging around in the pantry, I decided to make buckwheat balls mixed with two tried and tested flavours: lemon and coconut.

coconut + lemon buckwheat balls

coconut + lemon buckwheat balls

Raw Coconut Lemon Sprouted Buckwheat Balls

1 1/2 cups sprouted buckwheat groats
1/4 cup oat pulp
zest and juice of 3 large lemons
1/2 cup shredded coconut
1 tsp vanilla essence
2 tbs coconut oil
1/4 cup sunflower seeds
1/2 cup chopped and soaked dates (reserve soaking water)

Now, these measurements are estimates.  Use your judgement and check the texture and taste as you go.

Place soaked chopped dates, coconut oil, vanilla essence, zest and lemon juice in the food processor.  Whizz until combined.

Add the rest of the ingredients and process again.  If you find the mixture isn’t coming together, add coconut oil – this acts as a binding agent.  Taste-test to see if it needs more sweet date water.  If it’s too wet, add more shredded coconut or oats.  If it’s too dry add either date water, lemon juice or coconut oil.

Scoop one tablespoon at a time and roll into balls.  Store in the fridge.

The lemon zest makes me feel like I’m taking a breath of fresh mountain air every time I pop one in my mouth.  At least… that’s what I tell myself!

Enjoy!

P.S.  I had leftover oat pulp from making oat milk.  I’m sure rolled oats will work just as well.

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Rice-a-RAWma I: Slick Sushi Sensation

Japan. Love everything about it.  The food, the people, the sights, the sounds, the culture.  It’s been a year since we were on holiday there, and it got me thinking to one of my favourite foods.  Sushi.  Ahhh.. if only it wasn’t so carb-heavy!

Cue raw sushi experiment.  I’ve ordered raw sushi at restaurants before, but the flavour just seemed to be ‘meh’.

Hubby and I found a recipe we liked the look of, but substituted a few things for what we had on hand.

Instead of using cauliflower rice, we tried a sunflower paste instead.  It tasted very similar to an amazing raw sushi roll we had at a vegan fair a few months back which had an almond paste filling.

The photos don’t do it justice.  The flavours were out of this world, and they looked (almost) too pretty to eat!

sushi stylin'

sushi stylin’

Raw Sushi Rolls

Sushi roll paste: 
1 cup raw sunflower seeds (presoaked the day before in water)
2 tbs tahini
2 tbs lime juice
1 tbs miso paste
1 tbs ginger powder
1 clove minced garlic
1 tsp white vinegar
1 tsp agave / stevia
1 tsp sesame oil

Roll fillings:
2 nori sheets, cut in half
2 stalks of kale, leaves torn off
cucumber (cut into thin strips)
1 small beetroot, grated
1 small carrot, grated

Optional: tamari and wasabi for dipping

raw vegan sushi

raw vegan sushi

Food process the paste ingredients.  Add more oil (bit by bit!) if the ingredients don’t blend into a paste easily.  Taste and adjust seasonings of necessary.

Place nori on a flat surface.

Spread a bit of the paste on the bottom third of the nori, closest to you.

Place filling ingredients on top.  Don’t load on the fillings otherwise it will become too unwieldy to roll.

Gently start to roll…  When you get to the end, make sure you leave a strip of nori free – it will join the ends together.  Dab along the free edge.

Finish rolling and place the roll on a plate (with the ends on the bottom).

Cut each roll into slices with a sharp knife.  Dab the blade of the knife in oil if it gets sticky when cutting the rolls.

YUM!  YUM!

You could try using other seeds in the paste.  I’m sure it will work.  Next time we’ll do a nut-based one…