VEGGIE BURGER

Soak and sprout (for 1 day) 3 tablespoons flax seeds and 1 cup of sunflowerseeds.
Place into food processor and chop/blend until it forms a smooth paste. Pour mixture into a large bowl & set aside.
1 cup carrot pulp
1/2 cup finely minced celery
6 tablespoons finely minced onion
2 tablespoons finely minced parsley
2 tablespoons finely minced red pepper
2 tablespoones of chopped chives
2 teaspoons nama shoyu

Add all ingredients into the large bowl containing the sunflower/flax paste. Mix well together.

form into 3/4 to 1 inch thick patties

dehydrate at 95 degrees for 12 hours.

Place into a cabbage leaf, top with tomato, red onion, lettuce, sprouts, and kalmata olives.

Sprinkle ground kelp ontop.