Great with Chelating Cilantro Pesto

INGREDIENTS

4 Medium Carrots
1 Cup Mushrooms-fresh- either shitake, botton, crimini, portobello, or oyster
3 Tbsp Cilantro
1/2 tsp Dried Fennel
1/2 tsp Curry powder
1 Cup Pecans
1 Cup Chopped Onions
2 Tbsp Olive Oil
1/2 tsp. Coriander
1/2 tsp. Sea salt
Pinch Black Pepper

METHOD

1. In a food processor, blend carrots until diced.
2. Add remaining ingredients and blend until smooth.
3. Remove from processor and form into small burgers.
4. Place burgers on mesh dehydrator screen and dehydrate at 105 degrees for 7-8 hours.