a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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by David Mayne

3 cups of hulled sunflower seed
2-3 medium carrots
2-3 stalks celery
1 small red beet

1/2 small onion
2 cloves garlic
2-3 heaping tablespoons ground chili powder (not hot)
2-3 oz tamari (optional)


Grind sunflower seeds to a very fine flour-like coarseness, can use either a good blender or food processor (I use the S blade of food processor - if you use a blender, it may take more than one round to grind all three cups - you can also use a wooden spoon to coax seeds toward blade in blender). Put in sunflower flour in large bowl. Finely grate 2 cups of carrots, 1 cup of celery, 1/2 cup of beet in food processor, and then add to bowl with flour. Finely chop 1/2 cup of onions, and run the cloves of garlic through garlic press, add to mixture. Add in the chili powder and the tamari to the mixer. Get a large spoon, and knead the mix in the bowl for a few minutes (elbow grease here), until the mixture becomes the consistency of a loaf. At this point, you can eat the loaf as is, set the loaf in warm place to ferment for 12-24 hours, or make make patties and dehydrate the mixture. I often take the loaf, and form small (1-2in diameter) patties, which I put in the dehydrator for 24-32 hours (don't mash the patties on the Teflon sheet of the dehydrator, or it may get stuck) at 110-115 degrees. Makes about 20 patties at this size. Once dried, store in bags or other container. Will keep for 7-14 days room temperature. Pretty handy for travel or backpacking trips.

Options: - Use soaked or sprouted sunflower seeds, best to dry seeds thoroughly before grinding into powder. - Instead of beet and chili powder, try the above with 1/2 cup of grated red bell pepper, and 2-3 tablespoons of curry powder.

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