Beta Bergers
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
They are called Beta Bergers because of the high amount of
Beta-carotene in Yams. If you do not own a dehydrator and using the sun isn’t
possible, either lightly bake in a low oven, only until the outside is warm or lightly
heat the outside in a frying pan on medium with only enough olive oil brushed on the pan
to keep berger from sticking. Non-stick pans are not recommended because at high heat they
give off a very toxic substance. Or, you can dispense entirely with the notion of
dehydration and just serve them as is, with a bit of NOTMAYO! or Marvelous Mushroom Gravy
(see Dressing chapter) on the side.
1 Large Yam
1 1/2 Cups sprouted wheat
Medium red or yellow onion
1 Tablespoon Miso paste
2 Tablespoons Dulse powder
Put first three ingredients thru Champion (use blank filter). Put
mixture in bowl. Mix in Miso paste and Dulse powder thoroughly. Make into 1/2" thick
burger size patties and dehydrate until desired consistency.
This recipe can be done in a food processor. Grate Yams and onions,
then switch attachment to S blade, add additional ingredients and process.
note: for more of a ‘cracker’ effect in the dehydrator,
make patties smaller and thinner.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
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