Most people would call these energy balls but Bertie and Lizzy (Holly’s younger children) call them Rolling Balls and the name has stuck!
First I put the following in a coffee grinder and ground up:

• sesame seeds
• pumpkin seeds
• cacao nibs

(Sorry, again no quantities, but quite a few sesame seeds and less pumpkin and cacao.)
Then I put the ground mixture in to the food processor along with

• 6 fresh dates
• handful currents
• handful walnuts
• a few sunflower seeds

and blended until it formed a thick consistency. Now roll the mixture into balls and eat.

I’ve been working on this recipe for a while and I’m getting closer, although it’s really still nothing like a ‘real’ Thai green curry. As usual, the measurements are not very exact or non-existent – I’ll try and post a complete recipe when I’ve perfected it!

• 1 1/2 avocados
• 1/2 sun dried tomato (soaked)
• handful of fresh coriander leaves
• a couple of pieces of fresh coconut meat
• 1 tsp celery salt
• 3 wild garlic leaves (I guess you could use normal garlic if you prefere)
• fresh chili
• lemon grass – a piece about 5cm (2inch) long
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• water – quite a bit

Celery salt is a natural alternative to salt, made by drying celery leaves and grinding up.

In my next attempt at this recipe, I’ll try replacing some of the water with lime or lemon juice and maybe some coconut water.

If anyone knows how to make ‘real’ raw Thai green curry, please let me know and put me out of my misery. It’s one of the few things that I can’t really re-create a raw version of.