10 Days of Recipes: Teamballs and Noodles

10 Days of Recipes: Teamballs and Noodles

Day 1: A delicious and satisfying recipe that will have everyone asking for seconds.

INGREDIENTS:

6 cups Carrots
3 cups Potato
1 stick Celery
2 tsp Mustard Seeds
1 tsp Garlic Powder
2 tsp Smoked Paprika
1 tsp Kelp Salt
2 tbsp Flaxseeds
3 tbsp Water
1⁄2 cup Potato Starch
2 tbsp Avocado Oil

Salad INGREDIENTS:

1 large Cucumber
1 cup Pea-shoot Sprouts

TOMATO SAUCE:

3 Tomatoes
1⁄4 cup Sun-dried Tomatoes
3 cloves Garlic
3 sticks Celery
1⁄4 tsp Turmeric
2 to 3 tbsp Water
Herb Salt, Black Pepper, Smoked Paprika


TeamBalls PREPARATION:

  1. Use the seed processor to grind Flaxseeds; mix with 3 tbsp of Water and leave for 5 minutes in a dish to gel.
  2. Peel Carrots and clean the Potatoes with a Potato brush.
  3. Grate the Carrots, Potato and Celery using a hand grater. Set aside.
  4. Combine grated Carrots, Potato, Celery with gelled Flaxseeds in a bowl until the batter forms.
  5. Add Mustard Seeds, Garlic Powder, Kelp Salt and Smoked Paprika, stir well.
  6. Use hands to combine all the ingredients, if preferred, otherwise mix with a spoon.
  7. Form 1-inch TeamBalls from the batter and roll them in a dish with Potato Starch until evenly coated.
  8. Melt Avocado Oil in the non-stick pan. Lightly fry the TeamBalls for 5 minutes on each side.

The TeamBalls are now ready.

Tomato Sauce PREPARATION:

  1. Heat up a small pot with 2 to 3 tbsp of Water.
  2. Add minced Garlic and chopped Celery sticks to the pot with a lid. Simmer for 10 minutes.
  3. Add the minced Sun-dried Tomato, the chopped fresh Tomatoes and simmer for another 15 minutes.
  4. Add spices and adjust to taste.
  5. Use a hand blender to smooth out the texture or leave the Tomato Sauce chunky. Season to taste.

Plating TeamBallS:

Choose a serving bowl; place a cup of Julienne-style cut Cucumber and top with 3 TeamBalls.

Pour 1⁄4 cup of Tomato Sauce over the TeamBalls. Garnish with Pea-shoot Sprouts.

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