• 1 lb boneless, skinless chicken breast, cubed
• 2 tbsp spelt flour
• 1 tsp ground black pepper
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 stalks celery, diced
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup pineapple juice
• 1 cup carrots, chopped
• 1 12 oz can Great Northern beans (or any white beans), drained and rinsed
• 2 cups baby spinach, chopped
• 1 parsnip, cubed
• 2 bay leaves
In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.
Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5 minutes or until cooked through. Lower heat to medium and pour in broth and pineapple juice. Toss in carrots, beans, parsnip and bay leaves and stir to combine. Cover and simmer on medium until carrots and parsnips are soft about 20 minutes. Uncover and add spinach and cook for another 5 minutes. Remove bay leaves and serve.
Another creation using my Excalibur dehydrator and the informative dehydration guide Preserve It Naturally. If you are so inclined to buy a dehydrator I would highly recommend the Excalibur brand. I purchased the nine tray model and am so glad I did. You can dry so many things simultaneously.
I made these sunburgers twice and these were much better the second time around. My first attempt I used way too much Braggs Liquid Aminos and they were too salty for my taste and I love salty things…
So here is my version of the Sunburgers recipe:
• 2 cups raw sunflower seeds, soaked 6 – 8 hours
• ½ cup carrots, sliced
• ½ cup celery, sliced
• 3 green onions, sliced
• 1 yellow bell pepper, sliced
• 1 cup raw spinach, shredded
• ¼ cup fresh basil
• ¼ cup fresh parsley
• Braggs Liquid Aminos to taste
• ¼ tsp cayenne pepper
Drain the water off the sunflower seeds. Place all ingredients into a food processor and blend well. Scoop out mixture and form into patties and place on dehydrator trays.
Dry at 105°F for 12 -24 hours until dry. I dried these for 12 hours initially and then turned them over to continue to dry for another 12 hours. We enjoyed these sunburgers with sliced tomato and guacamole. No bun required…
• 2 cups cooked brown rice
• 1 tbsp sesame oil
• 1 medium red onion, coarsely chopped
• 6 cloves garlic, smashed
• 3 carrots, washed and chopped diagonally
• 3 stalks celery chopped diagonally
• 2 medium sweet potatoes, peeled and cubed (1/2 inch)
• 4 green onions, coarsely chopped
• 2 cups cooked black beans
• low sodium vegetable broth
• low sodium soy sauce (to taste)
• sesame seeds
• ground black pepper (to taste)
Heat sesame oil in wok over medium-high heat. Add onion and garlic and saute for 5 minutes or until vegetables are tender. Add cooked brown rice, carrots, celery, soy sauce and sweet potato; cover and reduce heat to medium. Add vegetable broth as needed to prevent sticking and cook until sweet potatoes are tender.
Remove from heat, add green onion, sesame seeds, black beans and black pepper.