HLife | Healthy Living Redefined

Vegan Raw Yam Nut Burger by HLife Photography

The all-American favorite: The burger. In Peru, I was brought up eating meals that almost always consisted of soup, salad, and some sort of entree (usually accompanied by rice) that was not encased in bread – and I loved it. I married an amazing American man who is not into grilling (one of the reasons why he is perfect for me), but he does like a mean ole sandwich (or vegan burger) with the works from time to time. He used to want to buy those veggie burgers that come in a box, but after tasting these raw yam-nut burgers, his answer to boxed burgers was: “Never again.” Why on Tera (Earth) would we eat a frozen food that has been in a box for who knows how long, and with all those crazy, processed, unhealthy ingredients, most of them being names of MSG in disguise? Meals = fresh, real, whole food, not heated chemicals from a box. My husband also realized that a sandwich is not a complete meal, or what you would call nutritionally dense nourishment for your body, and that making fresh, whole food meals would be the standard in our home. So, in my efforts to accommodate his likes and customs as well as mine, I came up with a fresh, whole-foods, vegan-raw burger that is nutrient-dense, super delicious, and filled with enzymes for easy digestion.  Now everyone is satisfied, happy, and healthy!

Prep: This recipe calls for two major vegan and live foods kitchen tools: a food processor and a dehydrator. The investment is worth it. Blend all ingredients in a food processor using the S-blade until the texture resembles a pate.  With a 1/2 or 1/3 of a cup (whichever is your preferred size) scoop out individual portions, shape into patties (burgers) and place in the dehydrator sheets. Dehydrate at 118° for 8-10 hours.  Flip patties over after 4 1/2 hours and keep dehydrating. Check at 8 hours, as depending on how thick or thin you made them, they could be ready. Once they harden enough, serve with all the accompaniments you love! Refrigerate any leftovers in an air-tight container. Keeps for 2 days.

We like to serve our burgers open-face, with some freshly baked nine-grain bread, red leaf lettuce, live ketchup (not the syrup stuff – check labels) or organic Dijon mustard, sauteed mushrooms, raw red onion slices, heirloom tomato slices, and garnished with some kind of sprout.

Nutritional info: Nothing but a wealth of great nutrition here! Between the cashews, walnuts and pumpkin seeds, this vegan-raw burger is very rich in protein. Pumpkin seeds are best known for their concentration of zinc and very high iron, calcium, and phosphorus content. They are used in the treatment and prevention of male prostate problems. Walnuts, which look like a brain, aid in growth, reproduction, and, of course, brain functioning (Mother Nature made things look the way they do for a reason!)  A definite brain food, walnuts contain the highest amount of Omega-3s of any nut, which studies have shown boost our mood and lower rates of depression. Cashews have been featured as an HFood, be sure to check out their amazing nutritional content. Loaded with Vitamin A, yams are very high in fiber, and a rich source of powerful antioxidants, especially beta-carotene. They also have cancer-fighting properties and a great amount of a powerful anti-inflammatory agent called quercetin. Celery contains phytochemicals called phthalides that relax muscle tissue in artery walls, which increases the blood flow, making it a great food for treating high blood pressure. It is also a great source of silcon, which can help renew joints, bones, arteries and all connective tissue. If you thought the goodness stopped there, celery also contains phenolic acids, which have been shown to block the actions of prostaglandins, which are known to encourage the growth of cancerous tumors. I ask you: Can an animal carcass burger compete with that? Didn’t think so.