All the flavors of the season in this healthy dish from our recipe book, Rhonda's Culinary Creations by Rhonda Malkmus. Don't be surprised if they ask for seconds!
Ingredients
- 1-1/2 cups raw almonds, soaked overnight and drained
- 1-1/2 cups Brazil nuts, soaked overnight and drained
- 2 cups sunflower seeds, soaked overnight and drained
- 2 large carrots, peeled and shredded
- 1 medium red bell pepper, seeded and diced fine
- 2 celery ribs, sliced and diced fine
- 1/2 medium red onion, diced fine
- 1/3 bunch parsley, minced
- 2 garlic cloves, peeled and minced
- 1 Tbsp fresh basil leaves, minced
- 1 Tbsp fresh marjoram leaves, minced
- 1 Tbsp fresh sage leaves, minced
- 2 Tbsp fresh oregano leaves, minced
- 2 tsp unrefined sea salt (optional)
Method
- Drain and rinse the almonds, Brazil nuts, and sunflower seeds.
- Transfer to a food processor fitted with the S-blade, and process to a creamy pate and place in a bowl.
- Prepare vegetables and herbs and fold in remaining ingredients and mix well.
- Allow to "ferment" prior to serving or place on dehydrator solid sheet and form into the desired shape no more than 2-inch high.
- Dehydrate 8 to 12 hours and enjoy warm.
