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!
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)
2. Transfer to a food processor fitted with the S-blade, and process to a creamy pate and place in a bowl.
3. Prepare vegetables and herbs and fold in remaining ingredients and mix well.
4. Allow to "ferment" prior to serving or place on dehydrator solid sheet and form into the desired shape no more than 2-inch high.
5. Dehydrate 8 to 12 hours and enjoy warm.