Sun Garden Burgers
Submitted by: Rose
The below is a recipe for "Sun Garden Burgers" from The Raw
Gourmet, a book by Nomi Shannon, published by Alive Books, ISBN # 0-920470-48-3.
It calls for a cup of carrot pulp. Here's the recipe:
3 TB flax seeds, ground
6 TB water
1 cup carrot pulp
1 cup sunflower seeds, ground
1/2 cup finely minced celery
6 TB finely minced onion
2 TB finely minced parsley
2 TB finely minced red pepper
2 t liquid aminos
In a blender, combine the ground flax seeds and water; blend thoroughly
immediately pour the mixture into a bowl and set aside. (Rinse the blender
container immediately before the mixture left in it hardens and becomes
difficult to wash out.)
In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds,
celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture
and mix thoroughly Add more water if necessary so that the mixture can be formed
into patties. Form into six 1/2-inch (1 cm) thick patties. Place immediately in
the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun
until warm or place them in a warm oven for 10-15 minutes. Makes 6 patties.
Note: To grind flax seeds, place them in a clean electric coffee grinder and
grind until powdered. To make carrot pulp, put carrots through a heavy-duty
juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or
reserve it for another use.
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