Recipe of the Week: Jalapeno Burgers

When I finished testing the last recipe for my 'Best of Raw Freedom Community' ebook, I told Don I'd be taking a break from the kitchen for a week. Yeah, right! As though I could stay that long without playing with food! lol

After two or three days off (well hey, that's better than nothing, right?), I decided to ease back into raw food prep with a short 'D Day' - that's 'Dehydrator Day' for the non-initiated. ;-) I whipped up a few things that require just a few hours of dehydration: Ani Phyo's Black Sesame Sunflower Bread (for the umpteenth time!), Chryssy's Kale Goddess Chips, Gina Panayi (the Raw Greek)'s Olive Bread and Alissa Cohen's Bean-less Falafels.

Playing in my new kitchen...
As you can see, we've covered the stove in order to get extra counter space.

The truth is that I couldn't wait to try Ocean's favorite burger recipe which she shared a while back on Raw Freedom Community Forum. Sometime, uncooking gems slip right under my nose, but thankfully, I can count on other RFC members to keep bringing them to my attention. Those burgers are really awesome!!! Love, love them! And the fact that they don't require much dehydration is a real bonus. Another meal that can be whipped up in no time. Yay! Definitely a new favorite!


Jalapeno Burgers
From The Daily Raw Cafe
Posted by Ocean on Raw Freedom Community

1 jalapeño pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper

In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.

In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper.

Shape into 6 patties. Serve.

Optional: Dehydrate at 115 degrees for 1 hour.

Carmella's Notes:
~ I used only half a jalapeño (to be safe) and green onion instead of onion. I also subbed hamburger seasonings with salt-free spike. It turned out just the right spiciness for us.

~ I dehydrated the burgers for a couple of hours at 115 or so, and served them with pesto, but they are so tasty that they would be delish on their own.

~ This makes 6 fairly small patties (they were meant as sliders which are miniature hamburgers.) Next time, I'll at least double the recipe; sure wouldn't mind eating those burgers two days in a row as they are so darn good!


I served them with a mixed green salad (fresh from the garden!), home grown sprouts and a recipe I hadn't made in ages, Avocado Fries, which perfectly complemented our meal. Oh my! What a feast!

Introducing 'The Best of Raw Freedom Community' Ebook

In honor of Raw Freedom Community Forum’s first year anniversary, what better way to celebrate than to shine the spotlight on its many talented recipe creators?

I am thrilled to announce the release of my second ebook, “The Best Of Raw Freedom Community”, a collective work featuring 99 recipes contributed by myself and 20 other RFC members.

This ebook has turned into a bit of a mega project; 160 pages of delicious raw recipes and related useful information. In a nutshell, here's what you will find in “The Best Of Raw Freedom Community” :

• A list of ingredients frequently used in raw food preparation

• A thorough guide on how to equip your raw kitchen

• A detailed table of contents

• Gorgeous mouth-watering photos for nearly every recipe

• Clickable page references for easy navigation

• Helpful 'uncooking' tips
  

• A list of raw resources and links on the Net

Let's see... What am I forgetting? Ah yes... The recipes!

This unique ebook features many favorite recipes posted on Raw Freedom Community Forum and my Sunny Raw Kitchen blog over the last 12 months. In addition, there are 24 new exclusive recipes, including those Heathy of the Adventures of Raw Goddess Heathy's blog and I created during our uncooking marathon last fall.

Since, as they say, an image is worth a thousand words, how about starting off with some eye candy?


Here are just a few of the delectable creations featured in "The Best Of Raw Freedom Community" ebook:

Peach Melba Smoothie

So Like Campbell's Tomato Soup

Corn Chowder

Real Cream Cheese


Tomato Rawviolis

Herbed Avocado Spread

Creamy Spinach Spread


Mini-Pockets

Garden Quiches

Spinach & Cream Pasta Casserole


Mango Nut Bread


Apricot Berry Parfaits

Dazzling Hazelnut Cream Pie

Pecan Truffles

Oatmeal Raisin Cookies

Caramel Chocolate Trifle Cake

This special ebook is also super user friendly. It comes with both a photo and a text-only version (for easy printing), and is published in Adobe's PDF format. (If you don't already have 'Acrobat Reader' installed, you can download a free copy at www.adobe.com.)

All profits generated from "The Best Of Raw Freedom Community" ebook will be going towards furthering my intention of spreading awareness of Raw and Freedom as well as continuing to build Community.

How Much Am I Asking For This 'Work of Heart'?
In order to make this ebook available to anyone, I've decided not to offer it for a fixed price, but rather have a suggested sliding-scale of $9.99 to $15.99. It just seemed right to allow people to give according to what they feel it's worth to them.

To order your copy, click on the link below and make your donation via Paypal.

Important: The ebook will be sent to your inbox within the next 24 hours. (If you don't receive it by then, you might want to make sure it hasn't been sent to your SPAM or junk folder!)

My heart-felt thanks to all of you, the readers of my Sunny Raw Kitchen blog; you have motivated me to first open my kitchen to the bigger cyber world.

Hope you enjoy this ‘work of heart’ and its celebration of how delectable raw food can be!

In radiance and health,

Carmella
P.S. To find out what people are saying about "The Best Of Raw Freedom Community", go to this thread.

Recipe of the Week: Apricot Mango Poppy Fusion

I have a confession to make: I came dangerously close to skipping this week's recipe. WHAT!?!

Hang on a sec, let me explain...

See, I haven't had a chance to create much in the kitchen lately (other than recipe testing for the new ebook that is.) Speaking of which, the ebook is now finished as of last night. Yippee!!! Right now, I'm in the process of transferring the document into a PDF file which is turning into quite the feat due to technical problems. (Computers I tell ya!) Thankfully, my good friend and fellow raw foodie, Ingrid, is giving me a hand trying to figure it out. By the way, Ingrid released a couple of gorgeous ebooks of her own in the last few months.

One thing I did manage to do, however, is prepare my birthday meal over the weekend. I began by whipping up a strawberry chocolate drink based on Heathy's Chocolate Decadence. Ahhhhhhh Raw Heaven! On the dinner menu were some of my faves: Cream of Zucchini Soup, Lasagna Magnifica and a mixed green salad with my house dressing (both recipes from my first ebook.)


As it turns out, I ended up having 3 desserts altogether!!! (Do I have good karma or what? lol) Of course, I just HAD to make my defacto birthday treat: Strawberry Shortcake.


Then, Rysiek and Niomi brought over an upside down cake made with fresh strawberries picked from the garden. And lastly, Manu created this lovely apricot and mango pie on a poppy seed crust for the occasion. He wanted to make it without using any nuts, and did a fabulous job!

Apricot Mango Poppy Fusion
By Manu

Crust:
1 cup poppy seeds
1 cup dried coconut
1 cup walnuts
4 Medjhool dates
1/2 tbs vanilla extract

Grind poppy seeds and coconut in coffee grinder until fine.

Place walnuts, dates and vanilla in food processor and process until uniform.

Add ground poppy seeds and coconut and process some more.

Press in pie plate. (He used a 9" plate with a removable bottom.)

Apricot Layer:
1/3 cup dried apricots, soaked
Water just enough to cover the apricots
3 tbs melted coconut oil
2 tbs agave nectar
1 tbs vanilla extract

Blend all ingredients in high-speed blender until smooth.

Mango Layer:
1 cup mango
2 tbs melted coconut oil
1 tbs melted cacao butter
3 tbs agave nectar
1 tbs vanilla extract

Blend all ingredients in high-speed blender until smooth.

Chocolate Topping:
2 tbs cacao powder
1/2 cup water
1/2 cup cashews
1 tbs melted cacao butter
1 tbs melted coconut oil
2 tsp vanilla extract
Agave nectar, to taste

Blend all ingredients in high-speed blender until smooth. Adjust sweetener to taste.

Assembly:
On poppy seed crust, pour Apricot Layer, followed by Mango Layer.

Finish off with the Chocolate Topping.

Set in freezer until firm.


Hum, now I wish it could be my birthday more often... Oh wait, come to think of it: why would I need an excuse to eat such yummy foods? ;-)