This is a good recipe to serve on a bed of lettuce with crudités.

INGREDIENTS | SERVES 4

• ½ cup cabbage sprouts, mung sprouts, or other sprouts
• ½ cup alfalfa sprouts
• 1 cup pecans
• 1 tablespoon tamari
• ¼ cup of red or white onions, chopped
• ¼ cup sweet bell pepper, chopped
• ¼ cup celery hearts, chopped
• Water for blending

1. To use cabbage sprouts in this recipe, soak the cabbage seeds for 8 to 12 hours and sprout them for 3 days. Prepare the alfalfa sprouts in the same way.

2. Soak the pecans for 2 to 4 hours. Drain and rinse.

3. Grind the pecans and sprouts together in a food processor with the tamari.

4. Add the onion, bell pepper, and celery to the food processor. Briefly process with enough water to help the ingredients stick together in a loaf.

5. Form the ingredients into a loaf or into croquettes, and dehydrate at 145°F for 2 hours. Then turn down the heat to 110°F and continue dehydrating for 12 hours.

PER SERVING:

Calories: 205 | Fat: 20 g | Protein: 4 g | Sodium: 258 mg | Fiber: 3 g