3 cups chestnuts, soaked 24 hours, drained, and rinsed.
3 cups chopped carrots
1 cup chopped celery, with leaves
1/4 to 1/2 maui onion
1/2 cup parsley or cilantro
1/2 cup fresh basil or dill
2 ounces lemon juice
3 cups young thai coconut meat
dulse, to taste
process the chestnuts and carrots to a pate through a champion juicer or Green Power juicer, with the blank plate in place. if you don't have one of these machines, process in a food processor until well chopped. you may have to add a little water. set aside in a bowl.
cut the celery into 1-inch pieces, then pulse-chop the onion, celery, herbs, young coconut, and lemon in a food processor until well chopped. add this mixture to the carrot and chestnut pate and mix well. add dulse to taste.
Sweet Adeline's ThoughtsBy Sweet Adeline
this is a starchy toona, and would combine well with a salad, crudites, a stuffing for nori rolls, or this bread recipe:
Servings: 1 dehydrator tray
1 plantain, smashed
1 cup carrots, shedded or chopped
3 yellow squash, shredded or chopped
2 cups chestnuts, soaked 24 hours, dehydrated for 1 day, and grind to meal
2 teaspoon cinnimon
¼ teaspoon nutmeg
kelp, to taste
1. grind your chestnuts.
2. mix with a bit of kelp and the cinnimon and nutmeg.
3. put carrots and squash in a food prosesor and chop finely.
4. throw all in a big bowl and mix well with your hands adding in the plaintain.
5. then spread on your parchment/teflex and dehydrate overnight.
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