1 medium-sized beet, peeled and cut in chunks
1 cup (250 mL) carrots, sliced
1 onion, roughly cut
Handful of parsley
1 1/2 cups (350 mL) buckwheat, soaked overnight, rinsed, and drained*
1 cup (250 mL) sunflower seeds, soaked 4 to 6 hours, rinsed, and drained
1 cup (250 mL) walnuts, soaked 4 to 6 hours, rinsed, and towel dried (optional)
1/2 cup (125 mL) sesame seeds
2 Tbsp (30 mL) nama shoyu (unpasteurized, raw soy sauce)
2 Tbsp (30 mL) walnut oil
1 Tbsp (15 mL) lemon juice
1 clove garlic, minced
1 Tbsp (15 mL) cumin
Dash of cayenne
Salt and pepper to taste
*Soaked buckwheat expands to almost 2 cups (500 mL); use the full amount.
Chop beet and carrots to kernel consistency in food processor by pulsing and pausing the S-blade. Set aside in glass mixing bowl.
Process onion, parsley, sprouted buckwheat, and sunflower seeds to a doughlike consistency. Mix all ingredients together by hand in glass bowl. Adjust seasoning to taste.
Form into patties. Place on sheet or baking tray. Dehydrate for 6 hours or overnight on a setting just below 120 F (49 C).
No worries if you did not plan a day in advance. Buckwheat and sunflower seeds soften in an hour and will do just fine in this veggie burger recipe.
You can bake these burgers in the oven for that all-important first taste test. Make the raw version next time, and enjoy your first effort guilt free.
Serve between two fresh leaves of romaine lettuce. Add a slice of tomato and a dollop of Almonaise.
Makes 12 to 15 burgers, depending on thickness.
EACH SMALLER BURGER CONTAINS: 183 calories; 5 g protein; 12 g total fat (1 g sat. fat, 0 g trans fat); 18 g carbohydrates; 4 g fibre; 91 mg sodium
1/4 cup (60 mL) ground almonds
1/4 cup (60 mL) water
1 or 2 cloves garlic
1/4 tsp (1 mL) Celtic sea salt
Juice of 1 lemon
Big handful of fresh dill
A few drops of stevia or agave nectar
Pinch of cayenne or freshly grated horseradish (optional)
1/2 cup (125 mL) extra-virgin olive oil
Put first 4 ingredients in blender. Process on high for 1 minute. Add lemon juice, dill, stevia, and cayenne. Drizzle oil into the running blender until the mixture emulsifies.
Keeps refrigerated for up to 5 days.
Makes 1 1/2 cups.
EACH 1 TBSP (15 ML) SERVING CONTAINS: 56 calories; 0 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 30 mg sodium
For a Super-Healthy Version
Soak organic almonds overnight. Slip almonds out of their peel by pinching them between thumb and forefinger. You might have to pour hot water on the almonds and soak them for a few minutes.
Soaking nuts and seeds removes the enzyme-inhibiting coating that protects the seed from sprouting prematurely. Removing this makes the nut easier to digest. Always rinse off the soaking liquid.
source: "Simply Rawsome!", alive #333, July 2010
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.