Part 11 (2/2)

Serves 5.

Igor's Crackers

Grind 2 cups flaxseed in a dry Vita-Mix container. Blend together: 1 cup water 3 large carrots, chopped 3 stalks celery, chopped 4 cloves garlic (medium) 2 tomatoes (optional) 1 teaspoon caraway seed 1 teaspoon coriander seed 1 teaspoon Celtic sea salt (optional) Mix ground flaxseed into blended mix by hand. Cover the dough with cheesecloth or a towel and let sit in a bowl at a warm room temperature overnight to ferment slightly.

Using a spatula, spread on non-stick dehydrating sheets. Divide into squares of desired size.

Dehydrate only until dry, but not crispy if you want it to taste like bread. Dry the mixture well for crispy crackers that will keep for a couple of months.

Makes 2532 crackers.

Live Garden Burgers

Grind 1 pound of your favorite nuts or seeds in a food processor. Remove ground nuts to a bowl. Then combine the following ingredients and grind in a food processor: 1 pound carrots (or carrot pulp left after juicing carrots) 1 medium onion 1 tablespoon sweetener (agave nectar, dates, or raisins) 1 tablespoon oil 12 tablespoons poultry seasoning (or other herb seasoning) Celtic sea salt to taste (optional) If the mixture is not firm enough, add one or two of the following thickeners: dried dill weed, dried garlic, dried onion, dried parsley flakes, ground flaxseeds.

Form into b.a.l.l.s, cutlets, or fillets and sprinkle with paprika shortly before serving.

Note: If you want ”fish” burgers, add seaweed (dulse, kelp, or other seaweed) to the mixture.

Serves 10.

Live Burgers, Low-Fat Version

Grind 1 pound of sunflower seeds in a food processor.

Combine ground sunflower seeds with the following ingredients in a large bowl and mix well with your hands: 2 pounds carrot pulp (from juice or grated and squeezed) 2 pounds celery pulp (from juice or grated and squeezed) 1 medium onion, grated and squeezed 2 tablespoons sweetener (agave nectar, very ripe banana, or raisins, blended with a little water to the consistency of jam) 3 lemons, juiced 3 tablespoons olive oil 12 jalapenos or other spice to taste 1 teaspoon poultry seasoning 1/2 teaspoon Celtic sea salt (optional) Mix well. You have to experiment to get the desired consistency. Shape into burgers-you may want to use an ice-scream scoop to make nice uniform shapes. Serve the burgers on lettuce leaves, crackers, or on the side with a salad.

This pate will keep for at least one week in the fridge.

Makes 24 burgers.

Live Fries

Peel and slice one large jicama so it looks like French fries.

Combine in a bowl with: 1 tablespoon onion powder 2 tablespoons olive oil 1 tablespoon paprika Sea salt to taste We recommend serving Live Fries with Tomato Basil Sauce (please see below).

Serves 5.

Tomato Basil Sauce

Blend 2 cups fresh chopped tomatoes.

Add the following ingredients to the blended fresh tomatoes and blend: 1 cup sun-dried tomatoes 3/4 cup chopped fresh basil Juice of 1 medium lemon 2 tablespoons olive oil 4 dates (or some raisins) 12 cloves garlic Serves 9.

Live Pizza

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