Nutloaf w/ Red Pepper Ketchup



3 C. Pecans Soaked

3 C. Walnuts Soaked

2 Red Bell Peppers Chopped

1 C. Chopped Carrot

2 T. Paprika

1 T. Garlic Powder

1 T. Poultry Seasoning, Braggs Aminos or Nama Shoyu to taste

Stir In:  1 C. Onion, Finely Diced

1 C. Celery, Finely Diced

Red Pepper Ketchup

2 C. Chopped Red Pepper

¼ C. Chopped Red Onion

1/8 C. Chopped Red Beet

2 T. Paprika

2 T. Ground Flax Seed

1 T. Celery Powder* 

2 Tsp. Garlic Powder

1 Pinch Ground Clove and/or 1 drop **Clove Essential Oil

2/3 C. Extra Virgin Olive Oil

1 ½ T. Fresh Lemon Juice

¼ Tsp. Liquid Stevia Extract

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

*Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.

** Use only Certified Pure Therapeutic Grade (CPTG) essential intended for dietary use


In a mixing bowl, combine all ingredients except the onion and celery. Mix well.Process this mixture through an appropriate juicer using the blank (homogenizing) attachment. Season to taste.

By hand, mix in the onion and celery. Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath.Dehydrate overnight. Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours. Slice and serve.


Modified Hippocrates Health Institute with Chef Kelly