Sage croquettes and mixed salad

• 
• Recipe inspired by the original creation of the Café Chefs

• PHASE 1

• 2T soaked almonds
• 2 T Brazil nuts, unsoaked
• 1T unsoaked sunflower seeds
• 3/4 T ground flax seeds
• 1/2 T olive oil
• 1/4T lemon juice
• 4C of sea salt
• 4C fresh sage, chopped
• 2C fresh oregano, chopped
• 1C ground dried sage
• 1C chopped onion or leek
• 2 tbsp of peppercorns, split

Simple salad

PHASE 1

2 people

• 1 ripe Hass avocado, diced
• 8 or 10 leaves of smooth lettuce
• 10 cherry tomatoes cut in half
• Juice of one lemon
• A pinch of salt
• Fresh pepper to taste
• A small red onion cut into cubes

• Place the vegetables in a deep bowl. Pour in a little olive oil and add the lemon. Sprinkle with salt and pepper. Add diced avocados and sprinkle with seeds. Add tomatoes if desired. Serves 2.

Croquettes:

Start by blending the almonds, Brazil nuts and sunflower seeds in the processor for several minutes, mixing them with the olive oil and enough water (about 1/4 cup) to get the mixture to blend.

Transfer the mixture to a bowl and add the rest of the ingredients except the flax seeds.

Once all the ingredients are well mixed, make palm-sized patties with your hands and coat them with the ground flaxseed to achieve a “breaded” effect.

Place the croquettes in the dehydrator for 2 hours at 145ºF/63ºC and then at 115ºF/46ºC for 3 hours, serve hot. They can be stored in the refrigerator for 3 days.