Real Food { number 1 }

Today is the kick off for the week of real food. For this week, {August 5th to the 12th } I will be showcasing some recipes that ( I think ) encompass real food. Some will be vegetarian, vegan, raw, and of course a meat dish.

So! what is the first recipe you ask? I thought I would start off with something that everyone has probably eaten, except this version has a twist! The recipe can seem very complicated and long, but I assure you. It is a lot simpler than it sounds. This recipe can be made either RAW or BAKED.
Well, let's get on with what the recipe IS!

BURGERS! BURGERS! BURGERS!

I took this variation of Burgers from July's issue of Alive. I really enjoy these and find it to be a great intro into raw {un} cooking. 

Like I said, you can bake these burgers if you would like ( they won't be raw anymore though ). I also made a mayonnaise out of raw almonds - let me tell you. This almond mayonnaise is SO good. It trumps the regular stuff, plus it's good for you.  Remember, if you can, buy organic or local produce!

A note on soaking. Both times I have made this recipe I have soaked the nuts, seeds and buckwheat for the 4 hours and that was sufficient. One easy way to adapt your day to soaking is starting it in the morning. They will be done by the time you get home. If you soak them all day, baking the burgers might be a good idea for time. Experiment with it and see what suits you best.  

Beet Burgers

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

• 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).
• 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


Almonaise
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.

Thank you to ALIVE for this recipe from the July Issue! Check out their site.


Have any questions about this recipe? Drop me a comment or question!