Raw food, sun dry tomatoes burgers

Very moreish and surprisingly very good tasted burgers. I couldn't believe that a raw food, deferent than salad, vegetables or fruits can taste delicious. So I checked and I'm so happy that I did it. When me and my husband tried we both thought that they really tasted like a traditional burgers:-).
You have to try and see for your self, the only thing you'll need is dehydrator or oven with low temperature settings, and a little time:-)

Ingredients: 

130 g sunflower seeds, soaked for 4 hours

70 g peanuts, soaked for 4 hours

50 g sun dried tomatoes, soaked for 4 hours

40 ml sun dried tomato soaking water 

1/2 onion, roughly chopped

1 clove of garlic

5 g parsley

1 tsp grater fresh ginger

1/4 tsp cumin powder

1/4 tsp ground black pepper

1/2 tsp salt

Preparation:

Combine all the ingredients in a food processor with an S-blade. Mix until you get a thick, grainy paste. 

Using your hands, form 12 round shape burgers, each about 3 cm thick. Arrange them, spaced out, over mesh trays and dehydrate for 10 hours at 48 C . After that time unstick them from the tray, turn them over and dehydrate for another 4 hours.

You can serve them on a bread bun or simply with salad toped with favourite sauce.

Healthy vegetarian salad in a jar

My favourite way of eating salad. I can put to a jar every thing i want and like to eat. On the other hand is so healthy that you can eat every day and if You prepare the day before the next day is as fresh as could be. This one is with brown rice in a yoghurt dressing and beetroot, tarragon, goat cheese, nuts, cherry tomatoes and sprouts.

Ingrediens for rice:

½ cup brown rice

1 tsp nut oil

1 cup of boiling water

1 tsp salt

Ingrediens for dressing:

45 ml raspberry vinegar

1 tbs honey

100 ml greek yoghurt

80 ml nut oil

salt and peper to taste

Ingrediens for salad:

1 small beetroot

1 tsp fresh tarragon

10 g goat cheese

20 g walnuts

3 radishes

4 cherry tomatoes

10 g yong beet leaves

10 g favorite salad leaves

10 g favorite sprouts

To prepare the rice:

Pure the oil to the pan and add the rice and salt.

Roast the rice, stirring  for 5 min.

Ad the boiling water and cover the pan. Cook rice for 30 min.

Leave the rice to cool completely.

To prepare dressing:

Combine together the raspberry vinegar and the honey.

Add the yoghurt and stir

Add the nut oil and stir

Chill in a fridge

To prepare salad:

Preheat the oven to 160 C

Roast the walnuts for 7 min

Peel the beetroot  and cut thin.

Mix the beet with the tarragon

Put the dressing to a 500ml jar

Add the rice

Add the goat cheese, beet with tarragon and walnuts

Add the radishes and cherry tomatoes

Fill up with beet leaves, salad leaves and sprouts