Friday, February 28, 2014

B7DRC February 2014 - Day 5: A delicious raw burger that's easy to make with only 5 ingredients!? No way!

TGIF!!! It’s Day 5 of Brad’s 7 Day Raw Challenge and I am feeling well rested and full of energy! Let’s get right into today’s eats.

Early Morning

I started the morning off with a warm, apple cider vinegar with raw honey. It helped with the sore throat I’m still dealing with.


I’m low on produce so I had to be a bit creative. Grapefruit. Pineapple. Leftover coconut water. Sounds refreshing, sweet and juicy! Yumm!

Citrus Coconut Cooler
By Beth Mickens

  • 1 pink grapefruit
  • 1 heaping cup of pineapple
  • ¼ cup coconut water
    1. Juice. Drink. Enjoy.


I saw this burger recipe last night, recognized how easy it was to make, even better, realized I had all of the 5 ingredients needed and decided I was definitely going to make these. And this morning I did just that. All it took was a few pulses in the food processors, a little molding, a few hours in the dehydrator and by lunchtime I had the best tasting, raw burger salad I have ever tasted. Ever. Even better than the frozen, vegan burgers I used to whip up. Way better. 

These burgers are bursting with tons of spice and flavor. It’s amazing how just a few ingredients could make such an amazing meal. These burgers have the best texture; dry and crispy on the outside, moist and chewy on the inside with a nice crunch to every bite. You can’t tell these are even raw! Yes, they are THAT good. All you need are a few ingredients so go get ‘em and make these..NOW!

Makes 4 burgers

  • 1 cup jicama
  • ¼ cup white onion
  • ½ lemon, juiced
  • 1 cup walnuts or pecans
  • Fresh dill, cumin, coriander, chili, salt and pepper
  • Mixed greens
  • 1 green onion, sliced
  • Lots of tomatoes
  • ½ avocado
  • Any other veggies you prefer
  • Favorite dressing
  1. In a food processor, process the jicama, onion, lemon juice and as spices to taste. Pour into a small bowl.
  2. Add the walnuts into the food processor and process til a thick paste is created. Pour into the bowl with the veggie mix.
  3. Mix together with your hands until well combined. Season to taste.
  4. Using a large cookie mold or just your hands, mold into 4, ½ inch burgers.
  5. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for 3 hours or until the burgers are dry and crisp on the outside and hold together well.
  6. Use as desired.
For the salad: On a plate add the mixed greens, onion, tomatoes, avocado and other preferred veggies. Top with 2 burgers and serve with favorite dressing.


For the rest of the evening I nibbled on pineapple and more caramel chocolates!

End of Day 5! Happy Friday!!



Raw Taco's
By Nick Lassonde

Taco Meat
  • 2 cups sprouted quinoa
  • 2 heaping tsp of walnuts
  • Cumin Powder
  • Coriander Powder
  • Paprika 
  • Turmeric
    1. Process in a food processor until well combined
For the Tacos/Nachos
    1. Spread onto romaine/raw chips with salsa and guacamole
Raw Brownies
By and Lucia Morrison

  •  2 cups medjool dates
  • 1 cup pecans
  • 2-3 Tbsp raw cacao
  • 2 Tbsp maple syrup
    1. Process in a food processor till well combined.
    2. Spread out onto a baking sheet
    3. Refrigerate for 3 hours
    4. Slice and enjoy!
Italian Seasoned Pulp Crackers
By Nick Lassonde

  • 3 cups juice pulp
  • 3 heaping tsp unsweetened almond pulp
  • 5 garlic cloves
  • 1 tomato
  • 1 handful of fresh parsley
  • 3 heaping tsp apple cider vinegar
  • 1 heaping tsp garlic powder
  • 2 heaping tsp onion powder
  • 1 heaping tsp dry oregano
  • 1 heaping tsp dry basil
    1. Blend all ingredients in a food processor. You may need to add water while processing. 
    2. Spread onto a dehydrator sheet and score to desired size/shape.
    3. Dehydrate for 24 hours.

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