Have you strolled by the freezer in the health food isle of your grocery store and wondered what is really good and what isn’t?
If you’re a vegetarian or vegan, you may have purchased veggie burgers at one time or another. I have too. I have also studied a lot over the years and have come to realize how poor most of those products are.
Here’s the deal:
- Many companies recognize the need for vegan and vegetarian products and make them look good and sell them, BUT they’re including ingredients that are less than great. in fact the following ingredients should be avoided for long term consumption, due to possible reactions/and or high pesticide and or GMO contamination.
For one, yeast extract is a flavor enhancer and is a hidden source of monosodium glutamate. Two: Soy protein isolate is a denatured processed soy which can come from the huge soy-producing industry—the second largest crop in America next to corn. Both are genetically modified to be pest resistant. They are also sprayed with pesticides. Soy beans aren’t protected from chemicals and so the products like soy protein isolate, soy flour, and soy sauce are heavy laden with pesticides. Vegans and vegetarians need to look for alternative protein sources. On another note, organic fermented soy products are exceptional products and great sources of protein. Scroll down for more info.
- Folks should look for healthy alternatives containing brown rice, mushrooms, natural flavors, and zero monosodium glutamate products such as dried yeast, yeast extract and MSG itself.
- Get healthy by making your own veggie burgers! The recipe in this post is not only homemade, but it is made from raw ingredients and it stays raw. All enzymes, vitamins and minerals are intact when you eat the burger; none have been cooked away. This benefits your digestion and assimilation.
- If you’re searching for a clean eating veggie burger, this is it, because it does not contain soy protein isolate, bread, or polished rice, excess sodium, or preservatives.
What it does contain that you may need to buy or make: CARROT JUICE
And ironically, when making carrot juice, you end up with pulp. I do not always use it in time, but when I can I make veggie burgers or add the pulp to muffins or something of the sort.
Try this recipe. If you need help, add a comment below.
For the ingredients:
- 1 cup green pumpkin seeds (pepitas)
- 2 tablespoons ground sesame seeds
- 2 tablespoons ground flax seeds
- 1/2 cup chopped onion
- 2 cloves garlic
- 1 handful fresh spinach
- 1/4 cup chopped parsley
- 1 cup carrot pulp
- 1 teaspoon smoked paprika ( i get mine at Trader Joe’s)
- 1/2-1 teaspoon sea salt
- 1-2 tablespoons carrot juice or water
- 2 tablespoons hazelnuts for unique flavor, or just use almond or walnuts, roughly chopped
- 2 tablespoons sunflower seeds
- 1/4 cup roughly chopped red bell pepper
- 2 Romaine lettuce leaves per burger, for wrapping
Put the pumpkin seeds into a food processor fitted with a metal blade. Process until fine. Add all ingredients up to the salt. Process until well chopped. Pulse in the sunflower seeds, nuts, and red pepper. Add enough carrot juice to make it moist and mold-able.
Form into 6 burgers. Dehydrate for a few hours at 116 degrees until outside of the burger is dry and warm, or dehydrate 1-3 hours more until they are to your liking. Wrap each burger in two romaine lettuce leaves before serving. Also great; sandwich the burger between a sprouted grain hamburger roll.
Serving suggestion: Serve with a slice of raw organic cheese, tomato, onion, pickles and raw ketchup.
Acceptable Soy Products:
Recipe adapted from: The Raw Transformation