It’s been a while, but I pulled out some of my raw cookbooks to spice things up in the kitchen. I have been preparing quite a bit of fish lately and realized it’s time to cleanse. This burger recipe is from the cookbook “Practically Raw” by Amber Shea Crawley and you can either dehydrate it for a raw option or bake it to speed up the process or if you don’t have a dehydrator on hand 😉
1 cup dry walnuts
1/4 cup chopped red onion
1 clove garlic peeled
1 medium carrot chopped or 1/2 cup baby carrots chopped
1 cup marinated mushrooms (below)
2 ribs celery, chopped
1 tsp. lemon juice
1/2 tsp. ground sage
1/2 tsp sea salt
1/4 cup ground flaxseed (1/3 if needed)
In a food processor add walnuts, onions, and garlic and pulse until coarsely ground. Add everything else except flaxseed and blend until mixed and coarse. Add flaxseed in and process until mixed and smooth throughout.
Raw version- place 6 3/4-1 inch thick equal scoops of mixture on dehydrator tray and dehydrate for 1-2 hours until top is dry. Flip and dehydrate for 6-8 hours until dry on the surface but still tender to touch.
Baked version- preheat oven to 325°F and grease a baking sheet with coconut oil. Shape same as raw version and bake for 15 minutes until the tops are dry. Flip and bake for 18-20 minutes until dry on top and lightly browned. Cool and serve!
Marinated Raw Mushrooms
2 cups baby bella mushrooms or 1 large portobello mushroom
2 Tablespoons olive oil
2 Tablespoons tamari
1 teaspoon raw sesame seeds
whisk liquid ingredients and sesame seeds together in a bowl.
pour mixture over mushrooms
mix well and place in dehydrator for 15 minutes (option leave at room temp. for 1 hour to marinate)
use 1 cup in burger ingredients, 1 cup for burger toppings
Organic Broccoli Slaw Salad!
-Trader Joe’s Organic Broccoli Slaw (shredded broccoli and carrots)
-Mixed Medley Organic Cherry Tomatoes
-Organic Ted Bell peppers
-Organic Green Onions
-Toasted Spaghetti Squash Seeds (we had spaghetti squash mushrooms and broccoli with marinara sauce too!!! Mmmm so we used the seeds :-D)
-Creamy Italian Dressing (took it easy tonight and used out local Italian restaurants dressing!)
CASHEWTOPIA- My new favorite secret pleasure! Organic, free of dairy, soy, gluten, refined sugar, trans fat, and very low in saturated fat! Check it out at Whole Foods or other Natural Foods stores. 🙂 Check them out online at http://www.organicnectars.com
I have to share one of my favorite salads that Kyle and I eat at least once a week! I’m kind of addicted! 😝
Ingredients: (I don’t really measure normally so these ingredients are subject to whatever you think is best!)
1/2 Cup Cashews
1 Bushel Kale
1/8-1/4 Cup Almond Milk
1 Tbsp Olive Oil
1/2 tsp Lemon Juice
1/2 tsp Dried Oregano
1/4 tsp Soy Sauce (tamari or Bragg’s amino acids. Add more if needed)
1 Medium Carrot- Shredded
2/3 Cup Purple Cabbage- shredded (optional)
Wash kale under warm/hot water and massage out and dirt for about a minute, the heat from the water will soften the kale. Strain water from kale and set kale aside in a large bowl with shredded carrot and cabbage.
Soak cashews in water for 5-10
minutes to soften.
In a food processor, (or blender if you don’t have a one) process cashews, almond milk, olive oil, lemon juice, oregano, and soy sauce. I like the cashew mixture a bit crunchy so less processing time, but some may like it smoother processing longer.
Mix cashew dressing in with kale salad. Add a little at a time and I like to mix it in with my hands since this is a thick dressing and spreads better massaged in.