MIMI’S VEGGIE PATTY

MIMI'S VEGGIE PATTY
MIMI'S VEGGIE PATTYWe age, that’s all there is too it, but the way we age is something we have control over. Yes, control. It’s up to us if the food on our plate, and in our mouth for a few seconds is worth consuming. After eating, does the food make you feel alive, or does it make you tired and ready for a nap? Does the food move quickly through your body, or does it sit there in your stomach trying to digest?
We all know what food is good for us and what food is not. The question is what will motivate us to make the right choices now instead of later. You can go on for a time eating foods that are not good for you, but the inside damage is being done even if it hasn’t shown up on the outside yet. Once it shows up on the outside, or you start feeling “not so good” I can assure you the cell damage has been working for some time on the inside.
I believe if you have tasty raw recipes to replace the not so healthy foods you might be consuming, it will be much easier to transition or stay on the path to healthy eating. Once you are familiar with preparing raw foods. You will not be tempted by your old ways and eating a plant-based diet will be a natural way of life.
I want to include one of my favorite recipes from my new book LIVE RAW that I hope you will enjoy as much as I do.

Makes 8–9 Patties
INGREDIENTS
5–6 carrots, juiced—reserve pulp for patties
1 apple, juiced—pulp reserved for patties
1 cup pumpkin seeds, ground in high-speed blender, spice or coffee grinder
3/4 cup sunflower seeds,
ground in high-speed blender, spice or coffee grinder
3–4 tablespoons lemon
2–3 cloves garlic
1 tablespoon unprocessed
white miso, coconut aminos, or tamari
1/2 cup filtered water
½ cup hijiki seaweed, soaked and drained, or 1/4 cup dulse flakes
1/4–1/2 of medium onion, finely chopped
1/2 sweet red pepper, finely chopped
1 tablespoon capers
1 teaspoon mustard
1 teaspoon dried seafood seasonings
Pinch of Himalayan or Celtic sea salt to taste
Freshly milled pepper
PREPARATION
In a high-speed blender, place pumpkin meal, sunflower meal, lemon, garlic, and miso. Blend, adding water as needed to make a smooth, thick paste.
Place carrots and apple pulp in a mixing bowl and add seed mixture from the
blender, along with hijiki, onion, red pepper, and salt and pepper to taste. Blend
very well with a spatula or with your hands.
Make patties about 1/4–1/2 inch thick and place on 2–3 nonstick dehydrator sheets.
Brush tops with olive oil. Dehydrate for 2 hours, then flip onto mesh trays and
dehydrate for another 2–3 hours. The finished patty should have a thin crust on the
outside and be slightly soft in the middle.
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