I made this recipe from Ken Bleu, the head chef at Hippocrates last week

for my food preparation demo at the talk in Waltham by Dr. Brian Clement of The Hippocrates Institute.

I later changed it to add more flavor -

The basic recipe:

2 cups of walnuts, soaked overnight

2 cups of pumpkin seeds, soaked overnight

2 shredded large carrots

2 chopped scallions or an onion

2 stalks of celery

2 TBLS. flax flour

Procedure -

Using a twin gear juicer with a pate attachment for nuts.

Using food processor, chop up onions, scallions, celery and carrots

Combine pate and veggies in a bowl and mix in flax flour

make patties, the size of your palm

put on teflex sheets in the dehydrator overnight

these burgers maybe frozen and heated up without the teflon sheet later.

_____________________________________________________________

I made these twice - I did make them smaller but they definetly over dryed - over night

I would dry them for 4 - 6 hours... and take them out when they are moist like a burger.

I also made them with an onion the second time and added 2 TBSP. poultry seasoning.

I will try it again with other seasonings to make them with a stronger flavor.

_____________________________________________________________

Ketchup - (My favorite Ketchup - in the book Eating Without Heating by Sergei and Valya Botenko)

1/2 cup sun-dried tomatoes, soaked for 2 hours

1/4 cup of apple cider vinegar

1/4 cup of raisins

1/4 cup onion powder

1 TBSP. seas salt

Blend in Food processor.