Raw Food Recipes + Vegetables

*A slider is a miniature hamburger.

Flax Bread 2 cup brown flax seeds, soaked for 2 hours 2 cup golden flax seeds, ground into flour 1/4 cup olive oil 1 tomato, chopped 1 tablespoon oregano 1 tablespoon sea salt In a food processor, combine brown flax, olive and tomato. Remove from food processor and place in a large bowl.
Fold in golden flax flour and seasonings.
Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours.
Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern.
You should have 9 slices per Teflex sheet (18 slices).
Making the slider hamburger bun: Take a small piece of the flax bread dough and form it into a miniature burger top, take a second piece and form into the burger bottom.

Jalapeno Burgers 1 jalapeno 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.

Sun-dried Tomato Ketchup

Jicama Fries1 medium jicama, peeled 2 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon pepper
Slice the jicama, as you would a potato to make chips. Stack a few slices at a time and cut them all into french fry-sized pieces.
Place the seasonings in a plastic bag.
Lightly coat jicama fries with oil, then place fries in bag and shake until well coated.

Want more miniatures? Try SP Miniatures, they carry non-edible mini fruit and vegetables.