Raw Sun Burgers

Ingredients

• 1 cup sun dried tomatoes
• 5-6 medium carrots
• 2 cups almonds
• 1 bell pepper, diced
• 2 Portabella mushrooms, finely diced
• 2 Tbsp. dried basil
• 2 Tbsp. raw tahini
• 4 pinches cayenne
• 4 pinches sea salt

Special Materials: Dehydrator (optional), food processor and juicer

Instructions

1. Place sun dried tomatoes in a bowl and cover them with water. Hydrate them for 1 hour, until soft. Dry and chop coarsely. Set aside.
2. Using a juicer, juice carrots until it yields about 3 cups of pulp. Place pulp in a large mixing bowl.
3. Place almonds in a food processor and blend until almonds have the fine consistency of flour. Should yield about 1 cup almond meal.
4. Add all ingredients to the large mixing bowl, and using your hands mix until well combined.
5. Form burgers to about 2 ½ inches in diameter.
6. Burgers can be placed in the sun for 2-4 hours or dehydrated at 105 degrees for 8-10 hours. Burgers placed in sun will have a softer consistency than those in the dehydrator.
7. Serve your burgers in lettuce buns, topped with your favorite raw toppings.

Yields 6-8 Sun Burgers

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