Italian Nut Balls Raw Food Recipe
A great holiday appetizer with red, pickled tomatoes and green, basil covering a wonderful walnut nut ball.
3 cups walnuts, soaked and dehydrated
½ cup celery, chopped
½ cup onion, chopped
1-2 cloves garlic
2 T. olive oil
1 tsp. ground fennel seed
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried sage
¼ cup nutritional yeast, optional
sea salt, to taste
black pepper, to taste
cayenne, to taste
fresh basil leaves
pickled cherry pepper or tomato piece
1. In a bowl, combine all ingredients except for the fresh basil leaves and pickled cherry pepper or tomato piece. Mix well and then transfer to a food processor to process to a pate texture. You may need to do it in more than one batch. Season to taste.
2. You can use this mixture as is, however I prefer dehydrating it in in a “nutball” shape for at least a few hours. Use a portion scoop or your hands to create sphere and set on a dehydrator tray, using a ParaFlexx or unbleached parchment beneath. Dehydrate at least a few hours, or as long as overnight, until desired level of doneness is achieved.