Sunflower Seed Veggie Patties
Compliments of Rick Dina, D.C.
½ lb. (1 + 3/4 cups) Raw and unsalted sunflower seeds
- Soak for 8 hours in purified water.
- Rinse and allow to sprout for 1 day.
1 head celery
1 large red onion
3 cloves garlic
2 lemons, juiced
Add lemon juice, celery, garlic and onion to
Food Processor. Blend thoroughly with the S-Blade. Then add the carrots and
blend thoroughly again. Add the sprouted sunflower seeds last and mix for several
minutes. (You may have to do this in 2 batches if the Food Processor is not large
At this point, this batter is great as
a sprouted seed pate. You can stuff half a pepper with it, use as a dip, or roll it
in nori sheets.
Now take a ½ cup measure, and put scoops of the
mixture onto dehydrator sheets, with either teflex, or wax paper
covering. Arrange into nice patty shapes, or whatever shape you desire.
Dehydrate at less than 110 degrees Fahrenheit for
about 12-14 hours. Then flip the patties, and dehydrate for another few
hours so the bottoms are not too soggy. Now you have live sprouted sunseed veggie
add pieces to raw pasta, add pieces
to a raw vegetable salad for an interesting taste and higher caloric density, or best yet,
make them into raw sandwiches.
Place one or two pieces (depending on the size of
the leaf) of red or green leaf lettuce on a plate. Place one of the sunseed patties
on the lettuce. Next place one slice of a tomato on top of the patty. Then
add a few slices from ¼ of an avocado on top of the tomato. On top of this you can
add a little bit of soaked and rinsed dulse. Wrap everything up in the lettuce and
eat! The ultimate raw sandwich!!