Sunday, February 6, 2011
“I’ll gladly pay you Tuesday for a Lentil Burger today.” Wimpy
1 ½ cups lentils
3 cups raw sunflower kernels
4 cups chia seeds or flax seeds or a mixture of Flax and Chia
1 tbsp each Cumin and Coriander
2 tsp. Fennel
½ to 1 tsp Cayenne
1 tsp citric acid or juice of one lemon
2 to 3 tsp Himalayan or Pink Mountain Salt
Start 5 days ahead by placing the lentils in two mason jars, quart size, ¾ cup each jar, and soak them for 12 hours. Rinse and drain twice daily for 3 to 5 days until the tails are one to two inches long.
On the morning of day 3, put 1 ½ cups of Sunflower Kernels in a quart jar, and 1 ½ cups in a second jar.
Soak the sunflowers for 8 hours and then sprout them, rinsing three times over the next 18 - 24 hours.
Place what will likely be near 14 cups of fresh sprouts in a large bowl.
Rinse and set aside the following:
8 to 10 carrots chopped small enough to run through your food processor
6 large stalks of celery
2 onions, cut in eighths
6 peeled cloves of garlic
1 to 2 cups fresh spring water
Run all ingredients through your food processor. You want a creamy consistency without over blending so it may be best to do small batches in the food processor, one after the other. Be sure to add the spices at the very end of one of the processed loads as to not over blend the spices. Also, be sure to run the celery through the food processor for as little time as necessary in order to gain desired consistency.
Place each food processor load into a large bowl and stir it all together at the end.
Taste from the mixed glob. You may choose to add something with a little sweetness. We added 2 tbsp. of honey and 1 tsp. whole leaf stevia powder. You may opt for more salt, spices, spirulina, or some oil.
In a smaller grinder, turn chia seeds or flax seeds or a combination of the two into a fine powder.
Slowly add the Chia and/or Flax powder to the Lentil Burger Batter and then stir thoroughly.
Let this mixture sit for one hour while the flax and/or chia seed powder absorbs some of the moisture.
Make patty shapes, Wimpy Burgers, silver dollar size to small plate size patties and place on four or five dehydrator trays, on Teflex sheets or whatever sheets you use in your dehydrator.
Dehydrate at 115 degrees for 8 to 12 hours.
Flip the Lentil Burgers, remove the Teflex if possible, and dehydrate another 8 to 12 hours.
Store leftover Lentil Burgers in the refrigerator and, for leftovers, eat cold, at room temperature, or warmed up in the dehydrator for 30 minutes.
Breakfast: Lentil Burgers with a glass of Green Superfoods will give you lasting energy all morning.
Lunch: Take 2 very large pieces of romaine lettuce. Break up a lentil burger and wrap lentil burger bite sized pieces in the large lettuce leaves. Kale, collards, and nori sheets also work well for these wraps.
Dinner: Make a fresh tossed salad with many high water content vegetables. Break a lentil burger into small chunks or crumbles and enjoy as a flavorful and satisfying salad.
On the Go: Pack some celery sticks, lettuce, and/or cucumber. In a separate container, pack one to four lentil burgers. Be totally satisfied with this simple on the go feast.
Snack: Eat a lentil burger all by itself. As a snack alone, one might be enough as they really are best eaten with vegetables to insure hydration to the body. If you have vegetables with this snack you can eat as many as feels balanced.
With Soup: Make a blended raw soup with any of your favorite vegetables and/or superfoods. Have one to three lentil burgers on the side. Heat the leftover lentil burgers in the dehydrator for 5 to 30 minutes to warm them and release more flavor.
“You can surely pay on Tuesday for a Lentil Burger today. Wimpy, just for you, you do not need to pay!” Suzi