Burgers: Serves 4

• 2 cups brazil nuts (soaked overnight, rinsed and drained)
• 2 celery sticks
• 2 carrots
• 2 spring onions
• 2 Tbl spoons oregano (fresh or dried)
• 14 sundried tomatoes (soaked overnight, rinsed and drained)
• 1 clove garlic

Place the brazil nuts in a food processor and process until evenly broken down and fine. Put aside in a large bowl. Cut the celery, carrot and spring onion to a friendly size for the food processor and add all the remaining ingredients. Process until an even texture is achieved and thoroughly mix into the brazil nuts. If you have heart shape moulds lightly place some of the mixture and press out onto teflex in the dehydrator. Otherwise just create burger shapes with your hands and dehydrate until firm and golden brown on the outside (approx 12 to 16hrs at 35 degrees C)

Mango Chutney: Serves 4

• 2 ripe mangoes
• 1 cup fresh coriander
• 1 Tbl spoon umeboshi plum paste (a transitional ingredient obtainable from a good health food store)
• 1 Tbl spoon curry mix spice of choice….I like organic chat masala from Seasoned Pioneers (www.seasonedpioneers.com).

In a food processor, process all the ingredients until smooth.

Serve each burger on a large romaine lettuce leaf, add a generous spoonful of chutney and top with Alfalfa sprouts

Recipe by Emma Schade-Stylli, Living Foods Practitioner