December 13, 2010
(Makes about 2 dozen)
Prep time: 15 min.
Total time: 30 min.
- Two cups grated carrots
- One small onion minced fine
- Grated ginger
- ½ cup bread crumbs
- ½ cup whole wheat flour
- ¼ cup arrowroot flour
- Pinch of sea salt
- Herbs of choice
- Crushed roasted nuts or toasted sesame seeds
- Deep fry oil, unrefined safflower oil
Preparation: Mix all ingredients together (except nuts) well. Heat oil. Form small balls, adjust ingredients if needed, and roll in nuts. Deep fry until golden. Mix ½ & ½ shoyu and water, add a little vinegar, heat for three minutes. Squeeze a few drops of ginger juice in and serve.
Dip: Shoyu, water, brown rice vinegar
Filed under: Events
Kushi Institute, Becket, MA
June 4-6 Way to Health Plus, hands on cooking classes, consultations and Level II classes, including student presentations and tofu making class.
June 12 – Level III healing cooking classes
June 21-22 – Level III seitan, cooking for children and holiday classes
June 25 – 27 – Way to Health cooking classes, lecture and consultations and Level III bread making class
July 2-5 Way to Health plus, hands on menu planning and cooking classes, consultations and Level III student presentations.
July 9-10 Level IV teacher training classes.
July 19-22 Kushi Institute Summer Conference
Port Orange, Florida - June 14 & 15, 18 &19 Cooking classes and consultations. Shiatsu massages by Joe Avoli
Temple Terrace, Florida– June 16 & 17 consultations. Shiiatsu massages by Joe Avoli.
East Templeton, MA – Home classes, consultations and shiatsu massages by request.