New You Boot Camp Strawberry Soup
16th July 2015
Meatballs with Creamy Coriander Dip
25th August 2015
Ingredients
- 1 jar grape leaves
- 1/2 head raw cauliflower
- 2 tbsp pine nuts (optional)
- 2 tbsp raisins or currants (optional)
- 1 lb ground turkey
- 1/2 medium raw onion
- 1 tbsp dried mint
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 tsp Himalayan Crystal Salt
- 1/2 tsp Ground black pepper
- 2 fresh lemons
- 1 large organic egg
Servings:
Instructions
- Carefully remove the leaves from the jar and place in the sink or a large bowl. Cover with hot water and allow to soak at least 15 minutes. Meanwhile, break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. Place “rice” in a large mixing bowl and put the bowl back on the food processor; no need to clean it yet.
- Heat a dry skillet over medium high heat, then add pine nuts and raisins, stirring often and cooking until the pine nuts are lightly toasted, about 3-5 minutes. Set aside to cool, then coarsely chop. Add the nuts and raisins to the rice in the bowl.
- Place the turkey, onion, mint, parsley, garlic, salt, and pepper in the bowl of a food processor and run the motor until the ingredients form a paté and everything is combined. Add the turkey paté to the rice and mix well. The easiest way to do this is with your hands: run them under a little cold water and dig in.
- In a large saucepan, place a few reject leaves — the ones that are torn or small — to cover the bottom of the pan. Drain the water from the rest of the leaves and get ready to start rolling…
- Place a leaf on a flat surface with the shiny side facing down, snip off the stem, and place about 1 tablespoon of filling on the end of the leaf closest to you. Roll from the bottom, fold in the sides, and keep rolling ’til you have a cigar shape. You want to roll them pretty tightly so they don’t come apart during the cooking process.
