Monday, April 20, 2015

Bello Burger

Now that the weather is getting warm and our son is feeling better, we are increasing our raw food consumption.
We made Bello Burgers from The Complete Book of Raw Food , editor Julie Rodwell, page 251.

1/2 large red bell pepper, chopped
2 medium portobello mushroom caps, chopped
1 small carrot, cut into slices
1 cup almonds soaked for 6 hours, drained and rinsed (we only used 1/2 almond to keep out nut consumption down)
2 TBS chopped onion
1 small clove of garlic, sliced
1 1/2 TBS miso, (we used chickpea)
1 tsp lemon juice
1/4 tsp basil

place everything in the food processor to a smooth consistency. Water can be added if needed, we didn't need any.
Drop mixture by the 1/4 cup on to a Teflex sheet and form into patties
Dehydrate for 2 hours at 145, and then reduce to 105 for 2 hours.
These can be stored in the refrigerator for 1 day.

No comments:

Post a Comment