Binah Balls

"Binah" is a Hebrew word associated with the feminine aspect of knowledge and understanding. It's easy to see why these are called "Binah" balls, when you consider the protein, calcium and vitamins they are packed with!

NOTE: If possible, use a food processor to grind and chop all the ingredients. If you are doing so, start with the dried ingredients first (i.e. from sunflower seeds) and work your way up to the figs. If you are doing it all by hand, it doesn't matter which order you do it in.

Binah Balls

Ingredients:

1 cup of finely chopped dried figs
1 cup of finely chopped dates
1 cup of finely chopped dried apricots
1 cup of finely chopped mixed dried fruit
1/2 cup of ground almonds
1/2 cup of ground pepitas (shelled pumpkin seeds)
1/2 cup of ground sunflower seeds


desicated coconut (as much as is required)

Method:

1. Combine all the ingredients together and mix well.

2. Roll the mixture into balls about 2-3 cm in diameter.

3. Roll in desicated coconut to cover.

4. Chill and serve!


Source: www.vivalavegan.net

Makes: about 40 balls

Rating: 4.5/5

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing

Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.

Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:

Ingredients:

Salad and patties:

300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely

Tahini Dressing:

2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil

Method:

1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.

2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.

3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.

4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.

5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.

Serves: 4

Rating: 4