Beta Burgers April 27, 2006
Posted by admin in : Raw, Recipes , add a commentThey are called Beta Bergers because of the high amount of Beta-carotene in Yams. If you do not own a dehydrator and using the sun isn’t possible, either lightly bake in a low oven, only until the outside is warm or lightly heat the outside in a frying pan on medium with only enough olive oil brushed on the pan to keep berger from sticking. Non-stick pans are not recommended because at high heat they give off a very toxic substance. Or, you can dispense entirely with the notion of dehydration and just serve them as is, with a bit of NOTMAYO! or Mushroom Gravy on the side.
1 Large Yam
1 1/2 Cups sprouted wheat
1 Tablespoon Miso paste
2 Tablespoons Dulse powder
Put first three ingredients thru Champion (use blank filter). Put mixture in bowl. Mix in Miso paste and Dulse powder thoroughly. Make into 1/2″ thick burger size patties and dehydrate until desired consistency.
This recipe can be done in a food processor. Grate Yams, then switch attachment to S blade, add additional ingredients and process.
note: for more of a ‘cracker’ effect in the dehydrator, make patties smaller and thinner.
Sea Veggie Pizza
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This is called sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.
Ingredients:
Dried Laver Circles (found at Asian Markets)
2 Avocados
Juice of 2 Medium Size Carrots
Dulse Flakes
Toppings:
Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!
Method:
Mash the two avocados. Add the juice of 2 carrots, Mix Well.
Spread the above mixture on the Laver.
Sprinkle Dulse Flakes to completely cover the avocado Mixture.
Select several toppings and chop them up into small pieces.
Carefully place each topping, one at a time on the pizza.
Be sure to use your imagination, and make it look pretty!
Options:
This recipe is very open to your imagination and creativity!
The “sauce” can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese!
The topping can be anything you desire, just chop it well into small pieces!
Stuffed Avocado
Posted by admin in : Raw, Recipes , add a commentINGREDIENTS
- 60 g / 2 oz sunflower and/or pumpkin seeds
- 1 carrot, chopped
- 2 tbsp dried tomatoes
- 1 dsp miso
- 1 tbsp nutritional yeast flakes
- a red chilli
- 15 g / half oz fresh basil leaves
- 30 g / 1 oz alfalfa sprouts
- 2 small avocados
METHOD
Put everything apart from the alfalfa and avocados in the food processor. Process for a couple of minutes until you have a thick puree. Next, slice the avocados in half and remove the stones. Then fill the holes where the stones were with the mixture, and cover the flesh with a thin layer. Top with alfalfa sprouts, to cover each half, and serve on a bed of lettuce.
Avocado Dip
Posted by admin in : Raw, Recipes , add a commentINGREDIENTS
- 2 ripe avocados, mashed
- 1.5 cups red pepper salsa
- Bragg’s liquid aminos
METHOD
Sprouted Pea Patties
Posted by admin in : Raw, Recipes , add a commentINGREDIENTS
- 2 cups sprouted peas
- 1 large carrot, chopped
- 1/2 cup tahini
- 1 cup pignoli (pine) nuts
- 1/2 cup parsley
- Braggs to taste
METHOD
