BUTTERNUT SQUASH FALAFELS WITH SALAD
• 2 min. read
The star of this recipe is the golden falafel balls, made not from chickpeas, but from pumpkin. Served with tender vegetables and refreshed by lemon juice, they are delicious, easy to prepare and need no advertising.
This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .
Ingredients:
- 3 ½ tsp. pumpkin variety "Cigulka", cut into cubes;
- 1 tsp diced red onion;
- 2 cloves of garlic, peeled and coarsely chopped;
- 1 tsp loosely picked fresh cilantro or parsley;
- 1 tsp ground coriander;
- 1 tsp ground cumin ;
- 1/2 tsp. ground ginger ;
- 1 tbsp. fresh lemon juice;
FOR THE GREEN SALAD
- 2 tsp loosely harvested spinach;
- 2 tsp loosely picked arugula;
- 1 tbsp. fresh lemon juice.
Method of preparation:
Preheat the oven to 200°C. Line a tray with baking paper. Roast the sliced pumpkin for 20-25 minutes until tender.
Remove and let cool for 10 minutes, then blitz in a food processor with the onion, garlic, fresh coriander or parsley, cumin , ground coriander, ginger and lemon juice until fairly smooth.
Form into 12 golf ball sized balls, place in pan and flatten slightly. Bake for 30 minutes until golden, flip and bake for another 10 minutes.
For the green salad, mix the spinach, arugula and lemon juice in a bowl. Top with falafels and serve immediately.
Portion for 2 people.
Material from Anthony William - Medical Medium® was used to create this article
Anthony William, creator of the worldwide celery juice movement and #1 New York Times bestselling author -Medical Medium: Cleanse to Heal", "Medical Medium: Liver Rescue", "Medical Medium: Life Changing Foods","Medical Medium","Medical Medium: Thyroid Healing", "Celery Juice" and "Brain Saver", was born with the unique ability to converse with the Spirit of the compassion that provides him with highly accurate health information ahead of its time.
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