Eat Raw!

Nutmeat Ribs
Servings: 6-8

“This one is from Executive Chef Ken Blue’s kitchen at Hippocrates Health Institute. Really good!”

Nuts:
	3 Cups 3 Cups	Pecans, soaked Walnuts, soaked

Ingredients:
	2 Each 1 Cup 2 Tbsp 1 Tbsp 1 Tbsp to taste	Red Bell Peppers, chopped Chopped Carrot Paprika Garlic powder Poultry seasoning Nama Shoyu

Stir In:
	1 Cup 1 Cup	Onion, finely diced Celery, finely diced

In a mixing bowl, combine all ingredients except the onion and celery. Mix well. Process this mixture through a juice with the blank (homogenizing or pate) blank. Season to taste.

By hand, mix in the celery and onion. Form into small loaf shapes on a dehydrator tray; use teflex or parchment paper beneath. Dehydrate overnight (check at 8 hours). Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours.

Red Pepper Ketchup
Servings: 6-8

Ingredients:
	2 Cups ¼ Cup 2 Tbsp 2 Tbsp 1 Tbsp 2 Tsp Pinch 2/3 Cup 1½ Tbsp ¼ Tsp	Red Bell pepper, chopped Red Onion, chopped Paprika Ground flax seed Celery powder Garlic powder Ground clove Extra virgin olive oil Fresh lemon juice Stevia extract

In a blender, combine all ingredients.  Blend well and season to taste.