By Bryan Burger, Executive Chef at the Six Senses Destination Spa, Phuket, Thailand
Now, after reading Bryan Burger’s introduction to Raw Food Cuisine, you know raw food is not solely about salads. So to tempt you further, Bryan has prepared another nutritious, delectable raw food recipe.
Raw South Indian “kofta balls”, kale leaf and coconut sauce
Calories: 420
Fat: 4.4g
Ingredients:
Kofta balls
350g. cauliflower, processed into rice-like pieces
150g. jicama, processed into rice-like pieces
150 grated carrot
2 tbsp ginger juice
1 lime, juiced
85g. mature coconut, shredded very fine
85g. ground macadamia nuts
10g. coriander leaves, chopped
2 green onions, chopped finely
1 tsp (or more) sea salt
Freshly ground black pepper
2 tsp cumin powder
3 tsp coriander powder
Dash of cinnamon
1 tsp paprika
Coconut sauce
200g. young coconut meat
125g. coconut water
150g. water
3 tbsp celery juice (or 15g. celery)
10g. lemongrass
20g. ginger
3 tbsp lime (2 or 3 limes)
3 tbsp tamarind pulp/juice
20g. shallots
6g. turmeric
4 tbsp mature coconut meat (about 25g.)
30g. grated carrots
Decoration
Mung bean sprouts mixed with paprika
Method:
For the kofta balls, mix all the ingredients in a bowl and let stand for 15 minutes. While waiting for the kofta ball mixture, prep all the ingredients for the coconut sauce. Blend all together till a soft cream forms. Chill for 30 minutes.
Form the balls by rolling in your hands and place on a plate or kale leaf and spoon over the sauce. Garnish with mung beans or fresh sprouts.
Click here for Bryan’s first raw food recipe.