Raw Living Veggie Burgers

These veggie burgers are made from raw living foods. Raw living foods are vegan whole foods that retain their full natural life force. They are fresh fruits, vegetables, nuts and seeds that are rich in enzymes, highly nutritious and easy to digest.

When foods are denatured and/or heated above 118 degrees F enzymes are destroyed, vitamins and minerals are broken down, and free radicals are created. Free radicals cause oxidation in the body that leads to premature aging and disease. Raw living foods recipes guide you to care for food properly to retain its full spectrum of enzymes and nutrients.

Enzymes are what your body uses to digest food. Raw living foods come with their own enzymes, and so are easier to digest. When your body must digest too much cooked food it uses up your stored enzymes. This significantly compromises your ability to break down proteins and leaves undigested food in your system. Undigested foods do not properly nourish you and may clog up your digestive organs.

Dehydrate to Preserve Enzymes

There are many ways to prepare food that help retain its natural, living vibrancy. Soaking and sprouting nuts and grains make them easier to digest while drawing out their dormant life force, as well as protein, vitamins and minerals. Blending and dehydrating raw foods are also useful techniques for turning raw ingredients into delicious living foods. These raw living veggie burgers can be dehydrated using a food dehydrator, a warm oven, or sitting in direct sunlight. Be sure they do not heat over 105 degrees F. This guarantees that none of the essential nutrients and enzymes are destroyed.

These delicious veggie burgers are one of our favorite raw recipes! They will keep refrigerated in an airtight container for up to 10 days. They can be served on top of a salad, in lettuce wraps or eaten as a snack. They provide a hearty, wholesome protein to replace animal products and cooked foods.

Ingredients:

(use organic when possible)

1 cup soaked almonds
½ cup grated carrots
½ cup chopped celery
3 tablespoons ground flax seeds
2 tablespoons parsley or cilantro
½ chopped onion
1-2 cloves garlic
1 teaspoon Italian Spices (basil, thyme, oregano), Spike or Chinese 5 Spice
2 teaspoons Nama Shoyu (a raw, unpasteurized soy sauce) or Bragg’s
1 teaspoon dulse flakes or 1/2 teaspoon Celtic sea salt
2/3 cup water

Directions:

Soak almonds overnight and drain.
Blend all of the ingredients in a food processor.
Form into 3” patties about ¼” thick on a teflex sheet, parchment paper or other non-stick surface. The thinner they are, the quicker they will dry.
Dehydrate for 8 hours at 105 degrees in a food dehydrator. If using an oven, bring it to warm and let dry for 1-2 hours then turn the oven off. Leave for as many hours as it takes to get to desired hardness. Direct sunlight through a window is another great way to dry your burgers – it may take a day or two.
Flip burgers every few hours. Once dry, store in refrigerator.

Makes 10-15 burgers

For cooked veggie burgers, check out these recipes:

Spicy Black Bean Burgers

Veggie Curry Burgers

Return from Veggie Burgers to Detox Recipes

Return to Home Page