Good-Life Winter Bowl with Hemp Seed Balls

Ingredients

• 400 g white beans (white giant beans; canned, drained weight)
• 40 g hemp seed flour (6 tbsp)
• 70 ml soy drink (soy milk)
• 90 g white almond butter (6 tbsp)
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 60 g delicate rolled oats (4 tbsp)
• 70 g hemp seeds
• Salt
• Pepper
• 300 g Brussels sprouts
• 2 carrots
• 6 tbsp Olive oil
• 2 oranges
• 2 chicory heads
• 0.5 head Chinese cabbage

Instructions

1. 1.

   Rinse the beans, drain them and blend with hemp seed flour, soy drink, almond butter and spices using a stick blender until you get a smooth dough. Stir in rolled oats and 60 g hemp seeds, season with salt and pepper. With wet hands form 12 small balls and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for 15–20 minutes until golden brown, turning them halfway through.

2. 2.

   Meanwhile clean the Brussels sprouts, remove outer leaves, wash and halve them. Peel the carrots and cut them into thin slices. Heat 2 tbsp olive oil in a pan. Sauté the Brussels sprout halves over medium heat for 3 minutes. Add the carrots and sauté for another 2 minutes. Season with salt and pepper.

3. 3.

   In parallel peel one orange, slice the fruit into fillets; halve the other orange and squeeze out its juice. Clean chicory and Chinese cabbage, wash them and cut into fine strips. Mix with the remaining oil and orange juice, season with salt and pepper.

4. 4.

   Arrange the salad on bowls, top with hemp seed balls, Brussels sprouts, carrots and orange fillets, then sprinkle the remaining hemp seeds over the dish.