Kofta balls from Hèlen Beliën can be prepared in 180 minutes. You make this dish with Fleur de sel & Wheat germ from Amanprana. This recipe from the Indonesian kitchen is delicious as Snack, Tapas & snacks, Appetizer, Side dish & Dip and more. It also fits perfectly in a Vegetarian, Gluten free, Vegan, Lactose-free & Raw food diet.
Ingredients for kofta balls
- 1 cup soaked walnuts
- 1 cup of soaked brazil nuts
- 1 cup pine nuts
- 1 tbsp white miso
- ½ cup nutritional yeast flakes
- ½ cup sun-dried tomatoes
- 1 tsp Himalayan salt
- ½ tsp pepper
- 1 cup chopped, fresh herbs (basil, parsley, coriander)
- 1 tbsp raw Amanprana wheat germ
- 3 finely chopped celery stalks
- 1 finely chopped red pepper
Preparation of kofta ballsDrain the nuts and rinse well.In the mixer, blend the nuts with all the other ingredients, except for the celery and the red pepper, to a smooth, firm dough-like consistency. Mix the finely chopped celery and red pepper through the mixture by hand.Make balls and allow these to dry out for 3 hours in the oven or in the dehydration unit at max 38°C.
Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based.When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food.No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis.Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.