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Quarter Pounder in the Raw

Yield: six adult servings and one kid size

 

Ingredients:

 

4 c fresh or previously frozen vegetable pulp from juicing

1 c raw walnuts, soaked, rinsed & drained

½ c raw sunflower seeds, soaked, rinsed & drained

¼ c raw & shelled pumpkin seeds, soaked, rinsed & drained

½ onion, chopped

¼ - ½ c dehydrated tomatoes, soaked in ½ c water until         soft                                                                                              

1 T Braggs or Nama Shoyu

1 T maple syrup

1 t salt, unrefined and with no anti-caking agents

1 t marjoram

½ t red or white pepper

½ t dill

½ t thyme

Pinch of cayenne or ½ jalapeno pepper, diced (optional)

 

Directions:

 

Put all ingredients into a food processor or great blender and blend until smooth. Slowly add just a bit of (¼ c at a time) water if needed to blend easily.

 

Adjust spices to your liking.

 

If, like some, you like it hot, add cayenne or jalapeno half. Do not use both as they are each different peppers and do not blend all that well on your palate.

 

Form into burger shapes about the size of a fast food burger. You ought to wind up with six burgers and one junior size, more or less.

 

Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done.

 

Serve on a lettuce leaf or on a raw bread, if you have some, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.

 

Would you like fries and ketchup with that?

 

The recipes can be found on other pages of this book.

If you like this recipe, please pre-order my book by leaving a message with your email in the guestbook. You will receive an email when it is ready for purchase. I Thank you.      


                  Zippy Pepper Soup         

Preparation Time: 15 - 20 minutes 

Yield:
Serves 2

Ingredients:

6 - 8 red bell peppers, seeded & veins sliced away

4 mangoes, two fresh & two dehydrated and then reconstituted which turn out to be one half to to one cup in volume

2 T micro greens (sprouts)

 Directions:


Soak the dried mangos until they soak up enough liquid to soften (a few hours to overnight) 

Deseed & devein the peppers 

Process the peppers in a food processor with the S blade in place. 

Strain the resultant liquid. Set aside. 

Put pulp into a container, label with date and refrigerate for later use in a vegetable pate or pizza crust or burrito.  

Peel the mangoes. 

Cut the mango meat from the pit and drop into the food processor 

Add the softened dried mangoes* (to thicken – you can use agar agar or tapioca starch or cornstarch instead) 

Process until whipped up. Consistency will reach that of a meringue. 

Divide the strained pepper juice into two soup bowls. 

Spoon a couple of dollops of the mango fluff into each bowl (dumplings) 

Top with micro greens (teeny sprouts) 

Serve.


*a lovely bonus is drinking the water in which the dried mango reconstituted. Any remaining mango fluff can be chilled for use as a dessert or frozen to be used at a later date.

 

If you like this, please pre-order my forthcoming book by leaving a message with your email in the guestbook. You will receive an email when it is ready for sale. I thank you.

 


                 

 

                                    

 

 
                                                                                                     

 

 

 

 

 

 

 

 

 

 

 

 

                 
                 

                 

                                                                                                                                                                                          
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