Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
This recipe uses leftover juicing pulp to make healthy energy balls. We’re using a mixture of carrots, apples and ginger combined with ground mixed spice and walnuts for a flavour similar to carrot cake. They’re naturally sweetened with the fruit pulp, raisins and dates. High in fibre, these will keep your energy balanced and are a great snack when you’re on the go!
15 min
min
15 mins
1. In a food processor, add the juicing pulp, dates, chopped walnuts, mixed spice and raisins.
2. Next, pulse several times until the mix is well combined.
3. Transfer to a mixing bowl, to start rolling the balls.
4. Then, spoon out the mixture using a teaspoon and roll evenly sized balls. Place on a baking tray and set aside.
5. Finally, place the desiccated coconut on a plate.
6. Roll the balls in the desiccated coconut until well coated.
7. Transfer to an airtight container, chill overnight.
1. In a food processor, add the juicing pulp, dates, chopped walnuts, mixed spice and raisins.
2. Next, pulse several times until the mix is well combined.
3. Transfer to a mixing bowl, to start rolling the balls.
4. Then, spoon out the mixture using a teaspoon and roll evenly sized balls. Place on a baking tray and set aside.
5. Finally, place the desiccated coconut on a plate.
6. Roll the balls in the desiccated coconut until well coated.
7. Transfer to an airtight container, chill overnight.
25 mins
12 mins
