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Sprouted Sunflower Seed Veggie Patties
Compliments of Rick Dina, D.C.

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
4 carrots
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 enough.)

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 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 patties!!

You can… 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.

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 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!!

 

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