Thanksgiving Nut Loaf
2 cups Organic Walnuts (soaked 6 hours & drained)
2 cups Organic Almonds (soaked 6 hours & drained)
2 tbsp Unpasteurized Miso
2 tbsp Fresh Organic Sage, finely chopped
1 tbsp Fresh Organic Rosemary, finely chopped
1 tbsp Fresh Organic Thyme
1/4 cup Fresh Organic Italian Parsley, finely chopped
2 cloves Organic Garlic, chopped fine
1 medium Organic Onion, chopped very fine
4 stalks Organic Celery, chopped fine
1 Organic Carrot, shredded
Mix walnuts & almonds & soak the mixture for 6 hours & then drain.
Place walnuts, almonds, & miso into a food processor & mix well.
Add herbs into mixture (one at a time) into food processor & mix well.
Place mixture into a large bowl.
Stir in onion & celery.
Form into a rectangle shape about 2 1/4" thick & place on a sheet of teflex.
Place in dehydrator for 6 hours at 110 degrees. Dehydrate in the center shelf remove other shelves if necessary.
Remove teflex sheet and turn loaf over. Dehydrate for 2 more hours. Enjoy! (recipe serves 8)
**Nut Loaf can also be shaped into fun shapes like the turkey above. Have fun & experiment with it!**
Cranberry and Orange Relish
2 cups Organic Cranberries.
1 Organic Orange, peeled and seeded.
1 tsp Orange Zest
1/2 cup Agave Nectar
Chop cranberries and orange thoroughly with a food processor.
Blend in the agave nectar.
Stir in the zest.
Let stand for 1 hour or more before serving. (best if made 2 days in advance)