Mashed "Potatoes" & Gravy

2 C chopped Parsnips
1/2 C Pine Nuts
2 Cloves Garlic minced
1 pinch Celtic sea salt
1 T raw olive oil
1/3 C Pine nuts

Blitz until smooth. Serve with Gravy
& Marinated Portobello Mushrooms

Raw fennel Burgers

1 C Sunflower seeds
2 C Pumpkin seeds
Soak 4 - 6 Hours drain & rinse

3 C Carrot Pulp
1 C Brussle Sprouts
1/2 C Celery
1 lg Apple
1 Portabello mushroom
1 1/2 C Onion
1/4 C Ground Flax seeds
3 T Fennel stalks
4 cloves Garlic
1 tea Celtic Sea Salt

Blitz everything & Form Patties
1/2 inch thick by 4 or 5 inches
In diameter on para flex sheets.

I used a number 12 scoop in leu
Of having a burger press

Dehydrate at 135 for 1 hour
Turn down to 105 and continue drying
For 5 hours then flip when stable &
Cont. drying until dried. Took another 5
Hours. So 11 total. Made 28 burgers.