If you are ready to move on from “un-turkey” for Christmas, try this lovely meatloaf


1C walnuts, soaked
1C sunflower seeds, soaked
1C almonds, soaked
2 cloves garlic
1/2 C parsley, chopped
1/2 C celery, chopped
1C red bell pepper, chopped
1C portobello mushroom, marinated (optional)
1 T onion, chopped
2 T rosemary
1 T tarragon
1 T jalapeno
1 t cumin

1/4 C olive oil
1 T apple cider vinegar
your spices of choice

* In Champion juicer, homogenize nuts, seeds, and garlic, using the blank plate.
In a bowl, combine homogenized nut/garlic mixture with remaining ingredients.

Form mixture into a loaf on a plate.
Dehydrate at 115 degrees for 1 hr.
Remove from dehydrator  and drizzle barbecue sauce (or ketchup) on top. Return to dehydrator and continue dehydrating for 2-3 hours longer.


1C tomatoes
½ C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 t jalapeno pepper, minced
4 basil leaves, chopped
4 dates
1/4 C Braggs or sea salt
1/4 C olive oil

Combine all ingredients in a high-speed blender or VitaMix.


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