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Raw Beet Burgers and Jicama Chips

I’ve been in the mood for burgers, so I decided to make a new rendition of my favorite raw burgers made from beets. The beets give the burgers the color of beef, as well as the texture. The flavor is wonderful too! Try serving these burgers as wraps, or on your favorite raw bread. Include a side of raw chips, such as Jicama Chips (see recipe below). Enjoy!

Raw Beet Burgers.
Ingredients:
1 cup raw walnuts (soaked)
1 cup raw cashews (soaked)
1 beet (peeled and chopped)
2 celery stalks (cleaned, chopped)
1/2 red onion (peeled, chopped)
1 tomato (chopped)
1 1/2 tsp sea salt
1 tsp cumin (ground)
onion powder (to taste)
garlic powder (to taste)
pepper (to taste)
any other desired seasoning
1 T EVOO
1/4 cup flax seed (ground)
1/4 cup sunflower seeds (ground)
drizzle raw agave nectar

Preparation:
Combine nuts in food processor and blend until crumbly. Add all ingredients except EVOO, flax seed, sunflower seeds, and agave nectar. Blend again until smooth. Add final ingredients and blend again until smooth and thick. Form patties (approximately 8-10 depending on size). Place on dehydrator trays and dry about 4-6 hours. Flip over, and dry another 4-6 hours. Do not over dehydrate. Burgers should be firm, yet moist.

Jicama Chips.
Ingredients:
1 medium-sized Jicama (cleaned, peeled, and sliced into thin rounds)
sea salt
garlic salt

Preparation:
Spread out the slices on dehydrator trays, and dry until crispy. Dry time can take up to 24-36 hours, depending upon dehydrator and thickness of chips.

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Spicy Bell Pepper Burgers with Carrot Chips

About a week ago I was in the mood for some raw burgers, but wanted to create something different – at least a little different. So I came up with this yummy burger recipe, and served it with raw carrot chips. Here’s the recipe:

Spicy Bell Pepper Burgers.
Ingredients:
1 cup sunflower seeds (ground to a powder)
1/2 cup pumpkin seeds (ground to a powder)
1/2 cup flax seeds (ground to a powder)
2 yellow/orange bell peppers (seeded, stemmed and chopped fine)
2 cloves garlic (peeled, and minced)
1 cup baby Portobello mushrooms (chopped fine)
1/4 cup shredded dried coconut
1 full cup finely chopped, fresh flat-leaf parsley
1 dried Chipotle pepper (ground to a powder)
spices to taste (i.e. sea salt, onion powder, garlic powder, ground cumin)
1 T EVOO
1/2 to 3/4 cup coconut water

Preparation:
Combine all ingredients in a large bowl and mix well. Form patties and place on dehydrator trays. Dehydrate for about 6 hours and flip over, continuing the drying process for at least another 6 hours. You will need to adjust dry time based on the texture you prefer, and the type of dehydrator you have. Add your favorite condiments, and place on flat bread or in greens as a wrap. Serve with your favorite raw chips or crackers – or my carrot chips. (See recipe below).

Carrot Chips.
Ingredients:
1 lb. carrots
Sea salt to taste

Preparation:
Clean and peel carrots. Slice into small thin rounds or into strips, or even Julienne style. Add sea salt to taste. Place carrots on dehydrator trays, spreading them out so they are not clumped together. Dry until crispy (about 12-24 hours depending on thickness, and dehydrator).

Spicy Carrot Burgers

It’s all about the spice this week…I really love that African Firey Rub I’ve been using. It just adds so much flavor to the things I’ve made. So, I figured, why not try it as a raw burger. It went great! These burgers are quick to make, and very delicious. I recommend placing the burgers on top of the Spicy African Flax Bread, with a dollop of the Spicy Nut Cheese, and then with lettuce, tomato, herbs, and avocado. Wow what a great meal!!! Hope you enjoy it as much as I did! Here’s the recipe:

Ingredients:
5-6 medium carrots
1 cup pecans
1T ACV (apple cider vinegar)
1/4 cup chia seeds
1/4 shredded dried coconut
2 pitted dates
1/4-1/3 cup purified water
1 tsp. sea salt
2 tsp. African Firey Rub (same spice used for bread and cheese posted earlier)
1/2 tsp. cinnamon

Preparation:
Using a food processor, grind up the carrots into a pulp. Add the pecans and mix well.Then add the remaining ingredients, slowly adding the water. Mix well. Using an ice cream scoop, large spoon, or your hands, scoop out some of mix and form patties. Place patties on the dehydrator trays. Dehydrate for about 8-10 hours, flipping them over half way. Dry less time for a more moist burger, or dry longer for a crisper patty that you can store longer in the refrigerator. Serve warm or cold.

spicy-carrot-burgers

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