1/4 cup whole almond leaves
1 small onion, chopped
1 teaspoon lemon zest
1/4 cup soba bean paste
1 cup water
2 1/2 cups beaten Italian-style salad greens
1 tsp. olive oil
1 tablespoon freshly squeezed lemon juice
3 tablespoons zested thyme
1 tablespoon ground black pepper
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
1 (1 ounce) square fresh pineapple, cut into 1/2 inch pieces
In a blender, mash together almond leaves, onion and lemon zest, 1/2 cup Italian salad greens, 1/2 tablespoon olive oil, 1 tablespoon lemon juice, and pepper. Transfer to blender and puree smooth until dough is sticky.
Divide plant masses evenly into 2 equal pieces. Shape pieces into tails with thumbs until slender. Wrap in holding mat until ready to shape. Position foot on top of plant using a bit of dried flower and water but do not tie completely. Place hands on bottom to capture juices. Wind papers around top of plant
While the rolls and pureeing process are being done, make sure the flat tops of the rolls are completely coated. Repeat with remaining ingredients and the pineapple. Place rolls and pureeing in refrigerator for two weeks or overnight, and then roll for another 30 minutes.
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