Just throw all the ingredients in a food processor and process until smoooooooth.
Cranberry Broccoli Curried Sambusaone cup of cranberries, soaked for an hour half a shallot one head of broccoli (minus the stem… this can be used for broccoli coconut soup perhaps) one cup of carrots one cup of pack greens – spinach, arugula, chicory or mustard greens one tomato half a cup whole flax seeds, soaked in ½ cup of water the juice of half a lemon a tablespoon of orange zest one and one half tablespoon of coconut oil a thumb sized piece of ginger, minced one tablespoon of coconut aminos And now for the spices… a generous pinch of each of these: coriander, ground clove, ground cardamom, turmeric, nutmeg, cayenne two pinches of these: fennel seed, cumin
Chop the shallot, carrots, broccoli, greens and tomato in small, uniform pieces. Add all to the food processor except for half a cup of broccoli florets, chopped small. Add the spices, ginger and orange zest. Process until smooth and transfer into a bowl. Drain the cranberries and add them along with the remaining broccoli and the soaked flax to the mixture. Melt the coconut in the dehydrator, making sure the temp is below 115 degrees Celsius. Once melted, add the coconut oil, coconut aminos and lemon juice and stir well. To dehydrate these delicious treats, shape into triangles on teflex sheets and dehydrate on 115 for 4 hours, flip and wait another 4 hours. They are finished when they are soft and chewy! Serve with the Smooth Banana Tamarind Chutney.
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