Ingredients

• 1 large red (sweet) onion
• 1 large red pepper
• 3 medium carrots
• 1 small head cauliflower
• 1 large celery rib
• 1 cup walnuts (soaked 12 hours & drained)
• 1 cup sunflower seeds (soaked 6 hours & drained)
• 1/4 cup sesame seeds (soaked 6 hours & drained)
• 3 garlic cloves (peeled)
• 1 tsp Celtic or Himalayan salt (or to taste)
• 1 tsp dried cumin
• 1/2 cup fresh sage, oregano, thyme or cilantro leaves (any combination of to equal 1/2 cup)

Directions

1. Process all ingredients through a Champion or Greenstar juicer with blank in place, or in a food processor with an “S” blade.

2. Form patties 1/2-inch thick and place on a dehydrator tray covered with a Teflex (solid) sheet.

3. Dehydrate at 105 degrees for 8-12 hours.

4. Pull tray out, cover with another dehydrator tray (without a Teflex sheet) and flip over. Remove the original dehydrator tray and peel off the Teflex sheet.

5. Continue to dehydrate for 4-5 more hours or until desired texture is obtained.

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