Day 5 of Annie's Advent - I'm back home after the most wonderful week of yoga, food and general lovliness! While we were away, Lucy and I created this video where she shows us how to make a delicious seasonal juice and make falafel with the pulp! Recipes below.
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Filmed & Produced by Will Sebastian
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Chaya Kitchen Recipes | KIND Retreat
Grounding Immunity Juice
Makes 1 litre
3 medium beets
5 medium carrots
2 medium apples (adjust to your sweet taste)
2 ribs celery
1 lemon (peeled)
1 inch fresh ginger (or to taste)
Juice all ingredients. If you are doing the blender method, start by whizzing the softer fruits and veg first with a little water - to make the ‘smoothie’, adding the harder stuff last. Strain through a nut mylk bag.
Drink and enjoy the delicious punchy power of this super immunity boosting winter juice.
Plant-based Nose to Tail Falafel
4 tbs olive oil
1/3 tsp ground black pepper
1/2 tsp rock or sea salt
2 tsp sesame seeds
1 tsp Za’atar
1 tsp apple cider vinegar
Handful of fresh chopped parsley
Optional Ideas
2 tbs ground linseed or a ½ cup of gram flour, for binding larger falafels (into burgers)
Mix with quinoa or some crushed cooked chickpeas
Method
Pre-heat the oven to 180
Take the pulp from your juice and place in a bowl
Mix the ingredients in thoroughly with your hands
Shape pulp in to small falafels, about the same size as a macaroon
Place in the oven on a non-stick baking tray or parchment lined tin, for 45 minutes, or until piping hot and baked brown around the edges.
Serve with a tahini sauce or white bean and smoked paprika dip.
White Bean Smoked Paprika dip
Ingredients
1 can cannellini beans (reserve a tsp of beans for décor)
1/3 cup olive oil
1 tbs tahini
Juice of ½ lemon
¼ tsp rock or sea salt
¼ tsp black pepper
½ tsp smoked paprika
Method
Blend all ingredients in a high powered blender
Season to taste
Serve decorated with reserved beans, a splash of oil and a dash of smoked paprika
4 дек 2016
