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Sunburgers

Sun BurgerAnother 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:

Ingredients:

•    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

Instructions:

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…

Enjoy!

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Vegetable Brown Rice Stir Fry

Vegetable Brown Rice Stir FryIngredients:

•    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)

Instructions:

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.

Enjoy!

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