The Recipe of the Week

The following is the alkaline recipe of the week:

Alkaline Italian Burgers with Cucumber Salsa Topping
(makes about 7 burgers)

Italian burgers:

1 ½ cups zucchini
2 cups raw almonds, soaked 12 hours
1 ½ cups tomato, chopped
1 cup sundried tomato, soaked in warm water for ½ hr.
2 garlic cloves
½ lemon, peeled
½ cup red onion, chopped
½ cup raw walnuts
1/3 cup flax seed, ground
¼ cup olive oil
¼ cup fresh parsley
½ cup fresh basil leaves
2 Tbs. Italian seasoning
¼ tsp. crushed red pepper flakes
1 tsp. sea salt
½ tsp. Zip pepper
¼ cup sesame seeds

Napa cabbage leaves (or any other large green leaf), to use as the “buns”

Cucumber salsa topping:

1 cup cucumber, peeled, seeded and chopped
1 cup tomato, chopped
1 Tbs. fresh lemon juice
1 Tbs. fresh parsley, chopped
sprinkle of Redmond Real salt and Zip Pepper

To make the Italian burgers, combine zucchini through Zip pepper in a food processor. Process until well combined. You may form the Italian burgers by hand, but it works much more easily to use a mold or a round cookie cutter. I like to use a white porcelain ramekin that is about 4-5 in. in diameter. If you use a dish like this, coat bottom and sides with olive oil. Sprinkle some sesame seeds into the bottom of the dish. Press some of the burger mixture into the dish to your desired thickness. Slide a butter knife around the edge of the dish. Quickly and carefully, with a little bit of force, invert the dish onto a dehydrator tray lined with a teflex sheet. Repeat this process until all of the burger mixture is used up. Dehydrate at just under 110 degrees for 8 hours. Remove from dehydrator. Flip the burgers over and place on a dehydrator tray with the screen only. Dehydrate at the same temperature for another 8-10 hours until the burgers are to your preferred texture.

To make the Italian cucumber salsa topping, combine all salsa ingredients in a small bowl. Toss until well combined.

Serve Italian burgers topped with salsa between two leaves.