Barbecued Sun Burgers

2   cups soaked hemp seeds (hulled) or almonds and walnuts

2   cups soaked sunflower seeds

1   large carrot

2/3 cup finely chopped green cabbage

2/3 cup finely chopped purple cabbage

1   large zucchini, chopped

6   cloves of garlic

2   teaspoons of sea salt

1/4 cup of fresh cilantro

1/4 cup of fresh parsley

1   teaspoon of cumin or caraway seeds

Using a food processor add all ingredients and process.

If using a blender you may need to add a little water and add a little bit

of each ingredient creating a small amount to blend so the blender can mix

all of the ingredients evenly.

Mold into patties.

Place in a dehydrator for 4-8 hours depending on the thickness of patties and desired tenderness.

Option.

If you don’t have a dehydrator you can place the patties on an oiled cookie sheet in your oven and turn it on the lowest setting with the door left open a few inches to insure proper ventilation and not too much heat. This may take a while as each oven varies. You will also have to flip them over once.

Barbecue sauce

10           sundried tomatoes, soaked and drained

2          ripe tomatoes

2          dates

1                  tablespoon raw apple cider vinegar

2                  tablespoons Braggs

3                  tablespoon ginger

1                  clove garlic

1                  teaspoon chili powder

Blend.

Butternut Squash Burgers with Apple Ginger Chutney

8                  cups soaked sunflower seeds

1/4 cup soaked flax seeds

4                  cups shredded butternut squash

1           small red onion (finely minced)

2           pureed roma tomatoes

1   tablespoon fresh oregano

1                  cup fresh chopped  basil

2                  garlic cloves

2   cups water

Run soaked sunflower seeds, flax, garlic and water through food processor until thick

Mix with the remainder of the ingredients in bowl

Mold into patties.

Place in a dehydrator for 4-8 hours depending on the thickness of patties and

desired tenderness.

Apple Ginger Chutney

1               diced apple

1               seeded orange

1                  juice of lemon

1                  tablespoon of fresh ginger

1/2    cup dates

Add hot pepper and sea salt to taste

Blend ginger, dates, orange and lemon juice. Place in bowl

Stir in diced apple

]]> http://www.naturaldoctor.org/raw-burgers/feed 0 http://www.naturaldoctor.org/raw-cakes http://www.naturaldoctor.org/raw-cakes#comments Tue, 14 Jul 2009 07:15:02 +0000 twalker http://www.naturaldoctor.org/?p=555

German Chocolate Cake

1 1/4  cup pitted dates

1                  cup sesame tahini

1/3 cup chopped walnuts

1/3 cup chopped macadamia nuts

3/4 cup carob powder

1                  teaspoon vanilla or one fresh vanilla bean

3   cups dried coconut

Blend dates with 1-cup water until like syrup

In a large bowl mix all ingredients until mixture begins to stiffen

Form into cake shape and refrigerate for 6 hours

German Chocolate Frosting

1                  cup pecans

20           dates

1                  cup water

3/4 cup carob powder

1/2 cup dried coconut

Blend pecans, dates, water and carob powder until smooth, fold in coconut; vary the amount of water to change the consistency of the frosting

Carrot Cake

2   cups carrots, grated

1 1/2  cups soaked dates, drain water

1   cup of sesame tahini

1                  cup of chopped figs

1   cup of raisins

3   cups of shredded coconut

1   teaspoon of cinnamon

1/2 teaspoon of cloves

1   teaspoon of allspice

2   teaspoon of vanilla

1/2 cup of chopped walnuts

In the champion or food processor, process the seeds or nuts

and soaked dates.

It should become a thick paste.

In a large bowl add all the ingredients and mix until slightly crumbly.

Press into a shape using your hands on a plate.

Cover with ginger or carob frosting and refrigerate or dehydrate for 6 hours.

Ginger frosting

20  dates soak for one hour, drain water (can use the water in smoothies)

1   tablespoon fresh ginger

6   ounces of hemp butter or six ounces of any seed or nut butter except peanut butter

Blend with just enough water to make frosting thick and creamy

Nut or seed milk

1/4 cup soaked almonds or sunflower seeds

1                  dates

1 1/2  cups water

Blend. Strain if you want it smoother.  Add ice for a thicker drink. You can also use agave, raw honey or stevia

Cacao Shake

2                  fresh or frozen bananas

1/4 cup soaked almonds

1                  cup water

3                  pitted dates

1                  dried fig

1                  tablespoon cacao powder

Blend and liquefy.  Add ice for a thicker smoothie

Rejuvelac

4   cups filtered water

1                  cups sprouted wheatberries

This drink is super high in enzymes, vitamins, minerals and friendly bacteria that support healthy digestion.

Soak wheatberries in filtered water for at least 8 hours.  Drain water and rinse wheatberries thoroughly.  Place in colander or sprouting jar and sprout for 36 hours, rinsing twice a day.   Blend 4 cups of water and wheatberries.  Pour mixture into a glass jar.  Let sit at room temperature for at least 24 hours or until the taste becomes sour like lemon water.  Strain wheat.  Keep liquid and refrigerate. The leftover wheat can be used to make crackers.

8   medium diced tomatoes

3/4    cup of cold-pressed organic olive oil

1/4    cup of capers

3/4    cup of basil, chopped

1   clove garlic, minced

1/2    cup of soaked sundried tomatoes

1   teaspoon crushed red pepper flakes

2   teaspoons of oregano

1/4    cup of chopped and pitted sundried black olives

Add salt to taste

2   large zucchinis cut into thin strips (julienne)

Place all ingredients except for the zucchini in a large bowl and mix thoroughly.

Remove 1/3 of the mixture and place in a blender and puree slightly.

Add the blended mixture back to the bowl. (Note: the natural flavor of this recipe

comes out more if you make it the night before.)

Using a carrot peeler, peel the zucchini until strips are achieved.

Now toss with zucchini strips that have had a little sea salt and olive oil drizzled over them.

Blood Orange Soup

1                  cups of fresh squeezed Blood Orange, Tangerine or Orange Juice

1                  cup chopped pineapple

1/2   cup blueberries

1/2   cup strawberry

1/2   cup chopped kiwi

1                  cup chopped apple

1/2   cup raisins or other dried fruit

1                  cup chopped soaked almonds, sunflower seeds or pumpkin seeds

1. Juice blood oranges-add lemon or lime to make it more tart-add apple juice to make it sweeter
2. Stir in the remainder of fruits-add your favorite fruit or nut

Sweet Borscht

1      cup of beet juice

1      cup carrot juice

1      avocado

1      large beet

1      garlic clove

1      teaspoon of dill

1. Blend everything and top with chopped dill.

Cucumber Dill Soup

1                  medium cucumbers

1                  cups of water

2                  garlic cloves

2                  juice of medium lemons

1                  tablespoon fresh dill

1                  tablespoon fresh oregano

1                  ripe avocado

Salt to taste

Blend everything and top with chopped oregano and dill.