Seed Balls

Seed Cheese

• 2C Ground Sunflower seeds
• 2C Ground Sesame Seeds
• 1 Ground sesame seeds
  
  
• Add rejuvelac (or water) until about a sour cream consistently.
• Set aside at room temperature (70) for 24 hours.
  
  

• When fernented add:

  • 1 chopped bell pepper
    1 finely chopped onion (spring, yellow, white, red - whichever)
    1 stalks celery (make sure you use the leaves too)
    1 bandful of partly chopped fine
    Add: spices to taste (tamari, basil, dill weed, caraway, garlic, add Dr.Bronner's Minaral Boulion, thyme, etc.)
    Var: add some sort of finely grated vegitable like beets, butternut squash or pumpkin.
    We use this cheese to stuff bell papers, tomatoes, pumpkin and butternut squash.
    When using the tamatoes,add tamatoe pulp to cheese.
    And when using pumpkin and butternut sqash add the pulp from the sqashes to flavor, stretch and color the seed cheese.
    No need to say whate a beautifully colored cheese you will have if you will have if you add some beets to it.
    
    

  Seed Leave or Seed Balls
  

  • Follow same recipe as above except add vegies and spices before fermantation.and do not add as much rejuvelac or water. Make the consistency thick enough to shape and form loaves or little balls.
  • The vegies will need chopping finer than in the cheese,also the sqash and beet variation does not fermant well (it might not) so do not fermant with these vegitables in it(no tamatoes either).
  • Set on a tray on platter. Cover with a damp cloth, to keep from drying out let set up for 36 to 48 hours at room temperature. you might want to check then at 36 hours to redampen the cloth.
  • Serve with a sprout salad.
    or serve seed balls with buckwheat lettuce and joseph's delicious Italian dressing.
  • This is a rich food and should not be eaten in large quantities. We consider this a transition food.
    VERY RICH.
    
  
  
  

For more our Delicious recipes write to:
Terra Coon
221 Pickens Street
Columbia, S.C. 29205

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