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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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