Living Recipes
ENTREES from the Living Way


1 cup pecans
1 cup sunflower seeds
1 medium onion
2 stalks celery
1/2 cup fresh parsley
1 lemon, juiced
2 Tbsp. poultry seasoning

In a food processor, finely chop pecans and seeds. Remove. Chop celery, onion, parsley, adding poultry seasoning. Add nuts/seeds back into processor, add lemon juice, and blend until smooth.

2 cups finely-grated butternut squash
1 heaping cup alfalfa sprouts
1 large clove garlic, grated
2 tsp. hemp oil (approx.)
few shakes of healthy salt
1 tsp. thyme
1 tsp. rosemary
(or other herbs of choice)

Process all ingredients, adjusting as
necessary to make a firm dough-like
texture. Form into a burger shape
and top with a few shakes of paprika.
Makes two medium burgers.


1 cup almonds
1/2 cup pecans
1/2 cup walnuts
4 stalks celery
1 red pepper
1 medium onion
1 tsp. kelp
1 Tbsp. hemp oil
1 Tbsp. lemon juice
1.5 tsp. poultry seasoning
1.5 tsp. fresh sage
.5 tsp. fresh basil
1.5 tsp. fresh thyme

Soak nuts overnight, rinse, and drain. In a processor, grind nuts and set aside.
Cut up celery, onion and pepper and place in food processor. Add remaining ingredients and process mixture, then add in the nuts. Process to smooth consistency. Place in a glass or ceramic covered dish and set out for a couple hours before serving.


1.5 cups sunflower seeds
.5 cup pumpkin seeds
1 medium red onion
3 celery stalks
2-3 medium carrots
3 large cloves garlic
2 T. cummin seed powder (rounded)
1 T. curry powder (rounded)
.5 cup dehydrated tomatoes
large bunch cilantro
1 orange, juiced with pulp

3 cups hulled sunflower seeds, soaked overnight
in pure water to cover/rinsed, drained
3 large garlic
2 stalks celery
1 large carrot
1/2 cup parsley
1 medium red onion
1 cup orange juice
1/8- 1/4 tsp. cayenne pepper
1/2 tsp. ginger
1 Tbsp cummin
2 tsp. basil
5 stems fresh oregano
1/2 tsp. kelp  

Cut up celery and carrot and process in a
food processor along with garlic, herbs,
and spices. Add (drained) sunflower
seeds and orange juice. Process mixture
until creamy smooth. Place in glass loaf
pan and let stand a couple hours before
refrigerating. Makes 10-12 servings.  

1 cup raw almonds
2/3 cup sunflower seeds
1/3 cup brazil nuts
cup flax seed (ground)
cup water
2 small onions
cup parsley
1 tsp. sage
1 tsp. thyme
1 garlic clove

Soak almonds and sunflower seeds in distilled water overnight. Drain off water and run through a Champion juicer alternately with the onions and herbs. Soak ground flax seed in the cup water about ten minutes and add to nut mixture, blending well. Press into glass loaf dish and let stand at room temperature about two hours to allow flavors to marry, then refrigerate.



2 cups sprouted lentils
2 medium carrots
1 stalk celery
1/4 red bell pepper
few slices red onion
1-2 large garlic cloves
2 Tbsp ground chia seed
2 Tbsp hemp seeds
juice of half lemon
1 tsp. Miso (optional)
1.5 tsp. curry powder
1 tsp. cumin
couples dashes Himalayan salt

Process lentils and then add in remaining
ingredients. Process again until smooth.
Adjust consistency with purified water or
add more seeds to thicken. Shape into
burgers and top with dulse, guacamole
or fresh salsa!

1 1/2 cup almonds
1/2 cup brazil nuts
1 lb carrots
2 large stalks celery
1 medium onion
1 rounded Tbps. sage
1 1/2 rounded tsp. marjoram
1 Tbsp. honey
1 Tbsp. hemp oil
dash Himalayan salt (optional)

Grind nuts and set aside. Cut up celery, onion and finely grate carrots and place in food processor. Add herbs, honey, hemp oil and process mixture. Add nuts and process to smooth consistency. Place in a glass or ceramic covered dish and set out for a couple hours before serving.

3/4 cup walnuts
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
3 large carrots
2 stalks celery
1 medium onion
2 garlic cloves
1 lemon, juiced
1-2 Tbsp. hemp oil
1 lemon, juiced
1 Tbsp. cummin
1 1/2 tsp. kelp
handful fresh chives, basil, and thyme
1/2 cup parsley

Soak nuts and seeds separately with water to cover overnight.
Drain and rinse in the morning. Process until smooth. Remove
and place in a mixing bowl. Chop and blend remaining ingredients in food processor until finely ground. Add in nut meats and process altogether. Place in covered serving dish and let stand 3 hours before refrigerating. Serve with garnish of paprika.

1 cup sunflower seeds
1 cup almonds
cup sesame seeds
cup parsley
1 cup carrots
1 cup zucchini
1 cup onion
1 cup red pepper
cup celery
2-3 cloves garlic
2 oz. bulgar wheat (soaked in hot water 10min.)
2/3 cup oat or wheat bran
1 Tbsp. dill
1 Tbsp. each dried rosemary and sage
oz. olive oil
tsp. cayenne
1 Tbsp. lemon
dash white pepper
2 Tbsp. flax seed

Soak sunflower seeds, almonds, and sesame seeds overnight (in enough water to cover them). In the morning, drain and rinse them. Put them in a food processor and chop fine, then run them through a Champion Juicer with the blank screen. Place nut mixture in a large mixing bowl. In a food processor, chop parsley, carrots, zucchini, red pepper, onion, celery and garlic. Add to nuts. Soak bulgar wheat in hot water for 10 minutes and then add to mixture. Add remaining ingredients and stir mixture well. Place in a loaf pan or cover dish and let stand a few hours before refrigera


back to recipes