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4

Nov

2007

Salsa Finta & Almond Polpetta

Saved in:-   Main Courses,Raw Food Recipes


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raw food recipe salsa finta

 

From Issue 4 of News From The Kitchen

Click on ‘more’ for the recipe…

Serves 4

Salsa Finta

1 cup sun Dried Tomatoes
2 cups fresh Tomatoes
1 soft date
1 clove garlic
1 tablespoon lemon juice
3 tablespoons olive oil
5 large basil leaves
1/4 cup water

- Blend all ingredients in a high-speed blender.

 

Almond Polpetta

1 cup almonds, soaked
2 tablespoons nutritional yeast
1/2 teaspoon salt
2 teaspoon lemon juice
1/4 cup salsa finta
3 tablespoons fresh, chopped parsley
1 tablespoon Italian herbs
1/4 cup onion

- Grind the almonds to crumbs, in a food processor.

- Add remaining ingredients and process again until thoroughly mixed.

- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

 

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

4 medium courgette
1/4 cup olive oil
2 teaspoons salt

- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

 

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  • http://www.dhrumil.com Dhrumil

    Damn, I’d hit that!

  • http://urbanvegan.blogspot.com urbanvegan

    Oh, raw raw! (I can’t help it. I love bad puns. Seriously, this looks insanely tasty.)

  • http://www.KristensRaw.com Kristen Suzanne

    Oh that looks sooooo scrumptious!!! Thanks for sharing!

  • http://ceginyddaear.blogspot.com/ Emma

    Looking forward to some yule tide recipes for the festive season….but this looks delicious!***

  • http://www.soylatte.net Kate Quinn

    Oh Russel, that looks so delicious! I so love eating your blog with my eyes, the food photography is tasty and your creations are stunning.

  • James

    Excellent! Very tasty and tangy!

  • cauline

    Russel this is a serioooously tasty recipe.I tried it yesterday and it was devine. As I am new to the world of raw I had no idea what polpetta was. I was also worried that the whole thing would be to complicated; but there was nothing to worry about. It worked a treat. I’m going to try your lasagne next and can’t wait. I also read your piece on choosing a knife. It was brilliant for newbies like me.Thank you.When can we expect the DVD?
    best wishes.
    Cauline

  • http://epicurvegan.blogspot.com/ Nicole

    An absolutely amazing recipe! It’s the first truly raw recipe I’ve ever made or eaten, and I must say I couldn’t have chosen a better introduction to raw food. This one is definitely going to be on my frequent rotation list of dinners. Instead of almonds in the polpetta I used cashews since almonds are an allergy no-no in my house. Thanks so much for the recipe, Russel. It’s made me really excited about further forays into raw food.

  • Elizabeth

    Ok, I’m feeling very “culinary challenged” right now. Can you please tell me what salsa finta is all about? I’d like to make this recipe and have everything, but maybe this salsa finta. Thanks!

    From Russell: Salsa finta is the sauce you make with the list of ingredients at the top of the recipe, you then mix that will the polpetta (“meatballs”) created in the second part of the recipe. I hope I’ve made that clearer.

  • Elizabeth

    Ok, never mind. I’m obviously blind and didn’t even see that it was part one of the recipe. I’m glad nobody made fun of me. :)

  • Karl

    Russell:

    Thank you so much for this excellent dish; I’ve just made it for a sunny Southern California evening, along with your EXCELLENT Pomegranate Cheesecake… what a perfect meal. I can’t wait to try every other creation of yours!! When is your cookbook coming out? Coupled with your beautiful photographs, the intellectual capital invested into these recipes must be financially rewarded. In any event, cheers mate!!

    From Russell: Thanks for that Karl, no date on the book as yet, but it will be happening :-)

  • Kevin

    Great recipe love this web page

  • geetha

    i am allergic to raw almonds…can i use dry roaasted almonds instead? (hee hee…silly question for a raw foods chef, but I love the idea and just need to substitute for the almonds)!!

    From Russell: Toasted almonds will work, if you’re happy to eat them.

  • http://www.kombuchachic.com Kombuchachic

    That looks incredible!

  • MoD

    Hi Russel,
    I’m just starting out with raw food…what is Salsa Finca and where do I get it?
    Thanks, Mo

    From Russell: Salsa finta is the sauce – it’s the first part of the recipe, so once you’ve made it you just add a little in to the polpetta part of the recipe.

  • Nicky

    Hi Russell, I live in Italy and just discovered your site -wonderful.!
    But what is nutritional yeast, and can you tell me Kilo grams vs cups…
    I am looking forward to trying out your raw dishes.
    Thank you for the inspiration.

    From Russell: Hi! Check out nutritional yeast here and online conversion here.

  • mary gratjios

    Hi from South AFrica
    Whatever is Sals Finta ??

    What can I substitute for it ??
    regards
    Mary

    From Russell: Salsa Finta is the tomato sauce – it’s a bit further down in the instructions where it tells you how to make it.

  • Desiree

    Hi Russell, this looks amazing! I want to try it out tomorrow, but I’m wondering if I need a food dehydrator to dehydrate the polpetta or if I should just leave it sitting out to dehydrate?

    Thanks!

    From Russell: A dehydrator would definitely be better but not essential. You can roll and eat them straight away.

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  • http://craftbrewcast.com Christine Jump|craftbrewcast.com

    This is very tasty. Made it for my son and I last week.
    The Almond Polpetta has a lovely flavor that can be overwhelmed with the savory sauce. All quite delicious any way you serve it.

  • Karyn

    This is only my second completely raw meal. I LOVED it. I could eat those ‘meat’ balls every day, without the guilt. Easy to follow recipe that I will be making again. Thank you so much for sharing.

  • Chauna

    Looks wonderful! Is there something I can replace the nutritional yeast with?

  • marykalima

    THE DISH LOOKS WONDERFUL. I AM HAVING TROUBLE STAYING ON THE RAW . I AM GAINING WEIGHT AND VERY FATIGUED. HELP

  • marykalima

    WOULD YOU COME TO ARIZONA SOMETIME?

  • http://twitter.com/TanyaAlekseeva Tanya Alekseeva

    Thanks Russell, I made these last night. Accept I couldn't stop eating the almond mixture before it even went in the dehydrator. Delicious! Tanya Alekseeva

  • http://twitter.com/mickis Mikaela Johansson

    Amazing recipes on this site. Made this one last week and it was fantastic. Thank you so much for your inspiration.

  • Helle

    It loolks delicious. I am looking forward to trued it. Thanks

  • Lucia

    yummm!!!
    I made these almond balls yesterday thinking that I’ll have it for dinner. But after workout I didn’t feel like eating at all. SO just had a green green smoothie. Today I came back from work hungry as a wolf, made the salsa quickly (with a pinch of cayenne for a kick), made the noodles from courgette, put it all on a bed of spinach and oh God. I was in raw heaven. My tastebuds went crazy. Somehow it reminded me of Spaghetti Bolognese. Now I’m regretting that I didn’t eat it yesterday. And today, and tomorrow…. it’s so good…. mmmmm. You’re a star.X

  • http://www.therawchef.com Russell James

    Thanks, Lucia :)

    It’s great when you have some of these foods in your fridge ready to go — even better when you forget they’re there and then see them when you’re hungry :)

    I know what you mean about only wanting a green smoothie after a workout though.

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  • http://twitter.com/CristaGabriela Cristina P?ru?

    Yummy! you crazy…I’m gonna die over here drooling over ;))))
    I have to try this urgent!

  • Orianapromotions

    Is nutritional yeast the same as brewers or yeast extract? Or does it come under any name. I’ve asked at several health stores here in ireland and they don’t seem to know what it is and just offer me yeast extract.

  • http://www.therawchef.com Russell James

    Noooo, very different :) You’re looking for nutritional yeast.

    This is the one I buy in the UK:

    http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html

  • Danielcowhig

    I’m surprised that you can’t buy Engevita yeast in your health food store. I am from Cork and it is in every health food shop down here. I’m sure you will be able to ask your local health food shop to stock it. I recently asked my local store to stock the version with added B12 and they had no problem doing that.

  • brooke

    I tried the Salsa Finta and Almond Polpetta for dinner and it tasted wonderful – so yummy!!! This was the first recipe that I tried using my dehydrator.  Great – look forward to trying more! Thank you Russell!

  • Kelly

    Wow. I gotta say, this dish is scrumptious! I’m new to raw and have been really thinking I might scratch it as the recipes I’ve tried so far have sucked. This has definitely changed my mind. YUM!

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