Recipe by Russel James
Blend all ingredients in a high-speed blender until smooth.
Add flax meal and blend again until smooth.
Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. This is enough mixture to fill one dehydrator sheet.
Dehydrate for 8 -11 hours at 105 degrees, or until able to peel off the sheet.
Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.
Grind all ingredients (except spinach, spring onions, diced tomatoes, coriander, peas) in a food processor, leaving some texture to the mixture.
Add the last 5 ingredients and pulse.
Cucumber Mint Raita
Blend all ingredients in a high-power blender.
Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.
Fold the pointed end created by the first fold over as in step 4.
You will now be able to open the wrapper up into a cone.
Fill with the mixture.
Tuck the corner in so it doesn’t stick out.
Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.
Wet the remaining corner of the wrapper and fold into place to seal the samosa.
The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like.
Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.
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