Vegan Guacamole Burger Recipe

You hungry?

You better be. This recipe blissed my family out so much that my hubby made me write it down. It’s probably due to the fact that we eat so much raw food. Once in a while we like to enjoy something cooked. Luckily, I also created a raw version that is equally as delish.

Friends, I am no Rachel Ray. I don’t follow recipes, exactly. I make huge kitchen messes. And, I never open canned food. But, what I admire about Rachel Ray is her ability to make something tasty in a pinch, and recreate recipes to be used over again.

Vegan Guacamole Burger

Ingredients:

  • 2-3 cups soaked/sprouted and steamed red quinoa (soak in water and 2 tbsp raw apple cider vinegar for 8 hours or more)
  • 2 cups home made rice/sesame flour
  • 2 cups chopped wild mushrooms
  • 3 stalks chopped celery
  • ¼ chopped purple onion
  • 2 tbsp Italian seasonings
  • 2 tsp yellow curry
  • 1 tsp mustard
  • ¼ cup wheat-free/gluten-free tamari
  • 1-cup tempeh crumbled

With a little prep work you can have several healthy eats.

Step 1: Make Homemade Flour (or buy gluten-free/allergen-free flour of your choice)

Rice/Sesame Milk:

  • Soak your sesame seeds and brown rice in water for 1 day
  • Rinse. Add to your blender with 1 quart of fresh water. Blend. Strain pulp through  nut milk bag

Your pulp is your flour. You can use it wet or dry.

This milk can be added to smoothies, used to make horchata or enjoyed alone.

Step 2: It’s Burger Time

Burgers:

  • Marinate mushrooms, celery, onions and tempeh for a half hour with tamari and spices.
  • Add steamed quinoa to the mix. Blend on high speed until it’s all smooth. Fold in your flour and form patties.
  • Pan sear with coconut oil and place in the oven on 350 to finish cooking.

Serve with guacamole and cultured salsa between lettuce leaves or on a sprouted tortilla.

Holy yum!

Raw Foodie Option:

This whole recipe can be done raw by eliminating the quinoa and adding sprouted sunflower seeds in its place. Then you can dehydrate it for about 5-10 hours depending on thickness of burger. I also love this method.  Holy yum plus living enzymes!

OR, you can try another one of my Faves.. the Midnight Mushroom Wrap — an all raw magical feast.

Enjoy!

Gina

Note, I wouldn’t call this a “healing recipe” by any means. But, enjoying some cultured food along with it will aid in digestion…and of course, soaking your grains makes them much more digestible too.  If you want to simplify it even more you can opt to delete either the quinoa or the tempeh…I’ve done it any ways.

Image credit: Making Guacamole by: blmurch


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

How To Make Raw Vegan Blueberry Ice Cream Using ONLY 2 Ingredients

Are you looking for an easy raw dessert for kids that doesn’t contain nuts?

Who isn’t? Kids with special dietary needs often have a sensitivity to the nuts and sugars used in raw desserts.

So, here’s our fave easy solution..and its also very low in sugar!

Ingredients:

  • 2 avocados
  • 3-4 cups frozen blueberries (freeze your fresh blueberries)

Process:

  • Whir this mixture up in your high speed blender for a quick frozen treat that’s gluten free, casein free, raw, vegan and quite low in sugar.

For more healthy recipes, check here.

Note: If you are trying to follow strict a Body Ecology diet, this recipe is not ideal food combining. Ideally, we do not mix fruits with any other foods. However, when transitioning, this is a fantastic solution. Enjoy it with something fermented to aid in digestion


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Cultured Quinoa Milk

The Incas knew about this magical grain…. have you tried it yet?

If you haven’t already added quinoa to your diet, you probably should. This grain-like gluten-free seed is so versatile and absolutely delish.

I used it to make my vegan guacamole burgers last week, I use it in salads, wraps and even make milk out of it.

You can make quinoa milk much like you make rice milk or almond milk and add it to smoothies, soups or chocolate — YUM! Of course, I like to take it one step farther.

I’ve been known to ferment just about anything I get my hands on, and why not? Fermented foods are the most powerful of all super foods because they are predigested.

When you ferment quinoa milk you add living bacteria and enzymes to it. These bacteria live in your digestive system and create your immunity.

Make your own fermented quinoa milk

Equiptment

  1. High speed blender
  2. 2 quart sized sterile glass jars with lids
  3. nut milk bag or strainer

Ingredients

2 cups raw quinoa ( I buy mine in bulk)

1 quart pure water

pinch sea salt

1/4 cup coconut kefir, home-made kefir or strong probiotic powder.

Optional

vanilla, stevia or agave, mesquite, maca

Process

  1. Soak your quinoa overnight in quart-sized glass container with a pinch of sea salt ( in fridge or on the counter)
  2. Rinse quinoa and add to blender with 1 quart pure water
  3. Blend for 30 seconds
  4. Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a strainer
  5. Pour the liquid into a sterile glass jar
  6. add 1/4 cup kefir or tbsp probiotic powder and seal jar
  7. Make sure jar is sealed and clean
  8. Set out to ferment at 70-80 degrees for 18-24 hours
  9. Drink as is or add sweetener and flavors listed above

This is so much healthier than the store-bought pasteurized probiotic drinks, because it doesn’t contain added sugars, colors or preservatives. It’s raw, its delicious and I hope you love it.

photo credit: “Hand in Quinoa” by:FranUlloa

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