Chinese Beetballs

When I was a little girl I used to have to make big balls of Lion s Head on the Lunar New Year. These were the size of baseballs and sat on a bed of cabbage. My father loved them! These remind me of family, love and possibility:)

     1 c cooked adzuki beans, drained

·       1 cup cooked buckwheat groats

·       ¾ cup fermented beetroot, finely chopped

·       ¼ cup cashews, finely ground

·       ¼ cup walnuts, finely ground

·       2 tbsp ground flaxseed

·       2 tbsp beet brine

·       1 clove garlic, minced

·       1 T muun chi Fermented Roots

·       ¼ c chopped scallions

Place the fermented beets in a food processor and pulse til they are roughly chopped (you may use raw beetroot if you do not have fermented beetroot) Add the other ingredients and stir til fully combined. Let the mixture sit in the cold fridge for a minimum of 30 minutes. Shape into 1” balls and place in the dehydrator at 167 degrees for 2 hours (you may also choose to bake at 350 degrees for 20 minutes if you don’t have access to a dehydrator.)

Serve with muun chi Almond Butter Dressing, or your favorite dip or sauce. Your gut bugs will be singing songs of gratitude!