1 cup blended walnuts or pecans

1 cup hulled sunflower seeds

2 cups sprouted lentils or mung-beans

1/2 cup coarsely chopped cabbage

1 1/2 cups coarsely chopped celery
1 lemon, peeled and quartered
1 cup of dehydrated tomatoes soaked in water
1/2 teaspoon salt

 

Add all ingredients accept the ground nuts to a food processor and process smooth with some chunks remaining. Add the grounds and mix all.

 

Place rounded patties onto the ParraFlex sheets and dehydrate for a few hours and then flip them onto the tray without the ParraFlex and continue to dehydrate until they are a little crispy on the outside and soft on the inside. You can skip the dehydration and use it as a spread instead of a burger.

 

Add to the burger fresh onion, tomato, raw creamy salad dressing (given in our recipes) and wrap the top and the bottom with greens.

 

Using it as a spread:

Spread the raw un-dehydrated burger onto the lettuce or nori wrap, add fresh tomato and onion and wrap and enjoy.