Friday, November 29, 2013

Raw Beet Burgers and Jicama Chips

Beets are rich in phytonutrients and antioxidants. They are a perfect anti-inflammatory food. Beets contain pigments called betalains, which is why they are so red in color. The betalains are water-soluble. Not only are beets highly nutritious, but are beneficial both raw and cooked. Using the red pigment in a raw nut-based veggie burger gives it a nice color reminiscent of the standard animal-based burger, while lending good texture to the burger too. Plus, it’s super flavorful.  Try serving these burgers as wraps, or on your favorite raw bread. Include a side of raw chips, such as Jicama Chips (recipe included). 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.

Serving suggestions:
Add slices of tomato, avocado, and sprouts to enhance your burger entrée.

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.