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Seasonal macrobiotic recipes: spring balls

March 06, 2012

With the arrival of good weather, the foods that the earth offers us are different, so I propose 4 super simple and delicious recipes, following the principles of macrobiotics: 1. Ball of croquette-humus Ingredients: chickpeas, kombu seaweed, salt, cod or nori seaweed, onion, coriander, ginger, parsley, sesame seeds. Cook the chickpeas with kombu seaweed and salt. Crush the coriander and parsley in a suribachi mortar and add the drained chickpeas and finely chopped onion. Grind everything by grating a little ginger on top and add a sheet of chopped nori seaweed or, for non-vegetarians, a piece of desalted dried cod. Form balls with the dough and coat them in sesame. 2. Ball of rice and sauerkraut Ingredients: rice, kombu seaweed, salt, sauerkraut, black sesame, juniper. Place the cooked rice in kombu and salt in a bowl, add the well-drained sauerkraut with a couple of juniper balls per ball. Work the dough with your hands and coat the rice ball with black sesame. 3. Chickpea and poppy ball Ingredients: cooked chickpeas, poppy seeds, coriander, parsley, tuna flakes, finely chopped spring onion. Put the coriander and parsley in the suribachi mortar. Then add and blend the chickpeas, the tuna flakes and the onion. Form the balls and add the poppy seeds. 4. Potato and chard ball. Ingredients: whole cooked potato with salt, chard boiled for 3 minutes, hebamare (herbs and seasonings come out) Mash the potatoes, previously boiled with salt, until a puree texture is achieved, add the well-drained chard and season everything with herbamare. Finally you make the balls. I hope you enjoy them... Why don't you share your favorite recipe with me? Now it's your turn! Irune.

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