Spiced Rice & Sweet Potato Balls

• Tri-doshic - for all body types

Ingredients

2 Tbsp ghee

⅓ tsp Quality Salt, Himalayan or Celtic

1 tsp Ginger, freshly chopped

½ tsp Fennel seed

½ tsp Star anise seed

¼ tsp Cinnamon powder

¼ tsp Clove powder

¼ tsp Black pepper

½ cup Split mung beans

1 cup Rice (short grain or a sticky rice if available)

3 cups Water

1 Small Sweet potato, peeled

½ cup Fresh Herbs chopped up, organic e.g. parsley, mint, coriander, basil, chives

Optional:

Roasted white and/or black sesame seeds for rolling balls in

Directions

1. Heat the ghee in a pot over medium heat.

2. Add fresh ginger, fennel star anise seeds and salt. Simmer until it’s aromatic.

3. Now add cinnamon, clove and black pepper and simmer until these spices are aromatic.

4. Add split mung beans and rice, stir to coat with ghee and spices and simmer for a few minutes.

5. Add the water, stir and bring to a boil. Reduce to simmer and cover for 25 minutes.

6. Once cooked, let cool quickly by transferring onto a dinner plate. Mix in the freshly chopped herbs to soften.

7. While the rice and mung beans are cooking, chop up the sweet potato into small pieces and steam until soft, 10-15 minutes. Mash with a teaspoon of ghee.

8. When the rice-herb mix is cool enough to handle, put into a bowl and add the mashed sweet potato. Mix well.

9. Form small balls using a desert spoon.

10. Optional: Roll some of the balls into a saucer each of:

    a) roasted white sesame seeds and b) roasted black sesame seeds

11. Arrange on a plate and serve warm.

    Enjoy.