Lettuce and Carrots and Beets, Oh My!

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Lettuce and Carrots and Beets, Oh My!
For those of you who have attended my 3-Day Vision Healing Program, you know that I advocate a nutritional plan that is 70% raw, organic foods.  Many of you initially envision a saddened life of eating plate after plate of celery and carrot sticks – a meal perhaps suited for a super model, but certainly not a meal that you would find appealing! 
The truth is that a 70% raw, organic nutritional plan can be very exciting, tasty and so much more than a plate of raw vegetable sticks.  Starting with this newsletter, I am going to include a recipe that will feature a raw, organic food that might be fun for you to try making and certainly fun for you to eat! 

There are a lot of really good cookbooks that feature preparation of appealing raw food appetizers, entrees and even desserts, so try exploring your local bookstore or the Internet for cookbooks that look interesting to you.  One of my favorites is the I Am Grateful cookbook that originates from the Café Gratitude in San Francisco, California.  You can visit their website to purchase their cookbook and to find out more about their unique company.


When following this recipe from the I Am Grateful cookbook, be sure to use organic ingredients and get ready to sink your teeth into this!

“I Am Cheerful – Sun Burgers”
(Makes 10 Patties)
1 Cup Walnuts (Soaked in Water for 2 Hours then Drained)
1 Cup Pumpkin Seeds (Soaked in Water 4-6 Hours then Drained)
7 Sun Dried Tomato Halves (Soaked in Water for 4 Hours-Reserve Liquid)
2/3 Cup Chopped Mushrooms Stems and Tops
2 Tablespoons Nama Shoyu (Un-pasteurized Soy Sauce)
¼ Teaspoon Salt
2/3 Cup Grated Carrot
1 Teaspoon Chili Powder
1 Teaspoon Italian Herbs
½ Teaspoon Chopped Garlic
3 Tablespoons Olive Oil

Rinse and drain seeds and nuts.  Drain the tomatoes, reserving the liquid.  Place all the ingredients into a food processor fitted with the “S” blade.  Add ½ cup of the sun-dried tomato soaking liquid and puree ingredients.  Scrape down and add more soaking liquid if necessary to form a paste.  Remember, you’re looking to create something dry enough to form into patties.
Have ready one dehydrator tray fitted with both a grid and a Teflex sheet.  Measure out ¼ cup of your mixture and pat down into a patty and place onto the Teflex sheet.  Repeat until you’ve used all your mixture.  Dehydrate at 145 for 1 hour and then reduce temperature to 115 until about half dry.  These will store in the fridge for a few days, no problem.
Can be served on gluten free hamburger buns with fresh onions, pickles, tomatoes and lettuce.  Enjoy!
For those of you unfamiliar with a food dehydrator, you will find that a lot of innovative raw food recipes call for using one.  Sunbeam makes a great introductory model that I used to own.  You can find it online at a number of sources, including the link here: http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1096

I use my dehydrator enough that I now use a large 9-tray version that has a timer.  You can find the same model that I now own on the following link: http://www.excaliburdehydrator.com/Dehydrators-37-cat.htm


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