Gluten-free, Vegetarian, Vegan YIELDS: 4 servings

INGREDIENTS:

• Leftover pulp from 1 lb juiced carrots
• 1 stalk celery finely chopped (about 3 cups)
• ½ cup finely chopped red onion
• ½ cup finely chopped red cabbage
• ½ cup finely chopped red pepper
• 2/3 cup hulled sunflower seeds
• ¾ cup cooked or sprouted millet
• 2 Tbsp ground flaxseeds
• ½ cup filtered water
• Salt and pepper
• Cumin
• Fresh cilantro

PREPARATION:

In a large bowl, place carrot pulp, chopped celery, chopped onion, cabbage, red pepper, sunflower seeds, millet, salt, pepper and cumin. Add fresh cilantro to mix or keep it as a garnish.

If flaxseeds are not already ground, place them in a coffee grinder and grind until they are a fine meal. Mix the flax meal in a blender with water until it becomes a gooey paste like egg whites.

Dehydrate for one hour; for a cooked version, cook in toaster oven on broil for 5 minutes, then at 350 degrees for 15 minutes.

Serve with a salad and mustard.

Submitted by Kathleen Downey, author of Healthy is Delicious: More Than a Cookbook. Connect at CoreLevelHealing.net or [email protected]. March 2014.

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