Many of you perhaps think that eating raw food is far too complicated and unappetising, but no matter how you feel about it, allow me to challenge your preconceptions. The difference between preparing food that goes in the oven and the one that bypasses the stove, which keeps all enzymes alive, is the love you give and receive from the entire process. I’ve been preparing raw food dishes for five years and every time I enjoyed every invigoration plateful. You can feel the energy that comes from all fresh raw and living products.
Here are my favourite raw almond and carrot burgers. They are super easy to make and they can last up to a week. Serve them as a snack, brunch or main dish with crunchy salad on the side. This recipe is from the Living Cuisine book by Renee Loux Underkoffler.
- 2 cups almonds
- 4 green onions
- 1 glove garlic
- 1 tbsp chopped ginger
- 2 cups chopped carrot
- 2 tbsp white miso
- 2 tbsp nama shoyu
- 1tbsp maple syrop or honey
- Soak almonds in water for 6-12 hours, Drain and rinse.
- In a food processor, chop green onion, garlic, ginger, and carrot
- Add the almonds, miso, nama shoyu and maple syrup and finely chop
- Form the patties in the size of small ball
- Place them on nonstick sheet
- If you use dehydrator, dehydrate at 108° for 12-20 hrs or until a crust has formed
- If you don’t have dehydrator, you can dry the patties on a cookie sheet in the oven.To keep the ingredients alive set at the lowest temperature for 4-6 hours until a crust forms. Flip the patties over for an hour to dry inside
- Or preheat the oven to 330F and gently grease a baking dish big enough for the patties and line with parchment paper
- Bake for 20-25 minutes
- Serve with salad of your choice