Salad Sprout Balls and Spicy Peach Chutney
Makes: 16 small balls & ½ cup chutney
2 cup sprouted salad sprout mix (mung, aduki, alfalfa, and fenugreek)
1 ½ cup sliced mushrooms
1 medium carrot - slice
8 raw black olives
½ cup sundried tomatoes
2 tsp unpasteurized miso
3 tsp psyllium or ground chia
1 tsp mixed dried herbs
Salt and Pepper to taste
1 ripe peach peeled
2 tsp seedless currants
1 tsp sultanas or raisins
2 tsp apple cider vinegar
1 fresh chili
1/3 tsp curry powder
1/16th tsp allspice
1/16th tsp mustard powder
Add sprout to a small food processor and pulse 3-4 times until chunky, don’t overdo them as you don’t want them to go mushy. Add the rest of the ingredients a blend until course. With damp hands, roll 1-2 tbs of the mix into small balls and place on the mesh sheet of a dehydrator tray. Dehydrate for 8-10 hours or until they get a little crisp on the outside but stay soft and chewy on the inside.
Add all ingredients to a small personal blender like the Tribest and blend until smooth. Transfer to a small dipping bowl or re-sealable jar if not using straight away and store in the fridge.
1. I made my own sprouts; it took about 2 tbs of the above mix of seeds to make the 2 cups of sprouts. Any sprout mix will work as long as you have some larger sprout such as the mung, aduki, lentils etc with the small alfalfa, fenugreek etc.
2. I used the psyllium which gave them a really nice chewy texture and they held together really well. If you use chia they may not be as strong but after dehydration they should be fine.
3. If you don’t want to use dried herbs add you favorite fresh herbs such as parsley, coriander, basil or oregano.
4. For the chutney you could use all sultanas or raisins if you don’t have currants. I’ve been using currant a bit more lately, they have a really special sweetness that reminds me of dried blueberries and with their rich dark colour I bet they are super high is healthy antioxidants..
5. If you like some texture in your chutney, peel and dice a second peach and add it to the mix after it’s been blended. Leaving the chutney to sit for a while enhanced the flavor but I also found it was pretty good straight away.
Are you off to put some sprouts on?
have fun.. xx
have fun.. xx