Many indigenous people of the world eat insects as their best source of fat soluble vitamins, minerals and to a lesser degree, protein. While we may be a little too squeamish for this, we can always eat the insects of the sea, prawns. Prawns contain more Vitamin D than liver, protecting us against skeletal ailments such as osteoporosis and other disease states associated with Vitamin D deficiency like MS or Colon Cancer.
- 250g peeled, cooked prawns, finely chopped
- 1 tbs peeled and finely chopped fresh ginger root
- 1/4 cup thinly sliced shallots
- 1/4 cup finely diced red capsicum
- 1/4 cup grated carrot
- 1 lemon, juiced
- 1/4 cup mayonnaise
- 1 egg
- 2 tsp rice vinegar
- 2 garlic cloves, pressed
- 1/3 cup bread crumbs (gluten free available)
- 1/4 tsp cayenne pepper
- 1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped coriander, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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