Raw Beet Burgers With Crispy Jicama Chips

Raw Beet Burgers with Crispy Jicama Chips Recipe: Anti-Inflammatory Bliss

Step into my kitchen, where we're all about balancing flavor and well-being! I'm bringing back an old raw food favorite, a recipe that not only tastes great but also supports your body's natural defenses against inflammation. Get ready to try my "Anti-Inflammatory Raw Beet Burgers with Crispy Jicama Chips" – a nourishing and plant-based delight that celebrates the goodness of wholesome ingredients.

Inflammation is a natural defense mechanism our bodies use to protect against harmful invaders. However, chronic inflammation can lead to various health issues over time. That's why it's essential to choose foods that help reduce inflammation and promote overall well-being. This recipe is a fantastic way to nourish yourself with phytonutrient-rich ingredients that are known for their anti-inflammatory properties.

Get ready to savor mouthwatering beet-based veggie burgers, beautifully colored and brimming with nutrients. Not only do they pack a flavorful punch, but they are also an excellent alternative to traditional meat-based burgers. The secret lies in the beets' vibrant pigments called betalains, which give these burgers their rich red hue and a boost of antioxidants.

And let's not forget about the crispy Jicama Chips – a delightful side that perfectly complements our beet burgers. Jicama, a crunchy root vegetable, is low in calories and high in dietary fiber, making it a great choice for a guilt-free snack.

The raw walnuts and cashews provide healthy fats and protein, while the vibrant beets and antioxidant-rich tomatoes contribute to a powerful anti-inflammatory punch, making our "Anti-Inflammatory Raw Beet Burgers with Crispy Jicama Chips" a delicious way to support your well-being. Just check out this ingredient list of healthy benefits:

Ingredients Information and Benefits:

• Beets: Rich in phytonutrients and antioxidants, beets are excellent anti-inflammatory foods. They contain betalains, water-soluble pigments responsible for their red color. Raw beets retain their nutritional benefits, and when used in these nut-based veggie burgers, they provide a beautiful color and texture.

• Walnuts and Cashews: Provide healthy fats, protein, and various nutrients like omega-3 fatty acids and vitamin E, promoting heart health and overall well-being.

• Celery: Low in calories and high in fiber, vitamins, and minerals, celery contributes to digestive health and hydration.

• Red Onion: Contains antioxidants and anti-inflammatory compounds, contributing to heart health and potentially reducing the risk of chronic diseases.

• Tomato: Rich in lycopene, an antioxidant that may protect against certain cancers and promote skin health.

• Extra Virgin Olive Oil (EVOO): Provides healthy monounsaturated fats and antioxidants, beneficial for heart health.

• Flax Seed: An excellent source of omega-3 fatty acids and fiber, supporting digestive health and potentially reducing inflammation.

• Sunflower Seeds: Contain vitamin E, magnesium, and selenium, benefiting skin health and supporting immune function.

• Agave Nectar: A natural sweetener with a lower glycemic index than refined sugar, suitable for those monitoring their blood sugar levels.

What are you waiting for? Get started, and try this "Anti-Inflammatory Raw Beet Burgers with Crispy Jicama Chips" recipe. Your taste buds and your body will thank you!

Raw Beet Burgers:

Ingredients:

• 1 cup raw walnuts (soaked)

• 1 cup raw cashews (soaked)

• 1 beet (peeled and chopped)

• 2 celery stalks (cleaned, chopped)

• 1/2 red onion (peeled, chopped)

• 1 tomato (chopped)

• 1 1/2 tsp sea salt

• 1 tsp cumin (ground)

• Onion powder (to taste)

• Garlic powder (to taste)

• Pepper (to taste)

• Any other desired seasoning

• 1 Tbsp extra virgin olive oil

• 1/4 cup flax seed (ground)

• 1/4 cup sunflower seeds (ground)

• Drizzle raw agave nectar

Preparation:

1. In a food processor, blend soaked walnuts and cashews until they become crumbly.

2. Add the chopped beet, celery, red onion, tomato, sea salt, cumin, onion powder, garlic powder, pepper, and any other desired seasoning to the food processor. Blend until smooth.

3. Add the extra virgin olive oil, ground flax seed, sunflower seeds, and a drizzle of raw agave nectar. Blend again until the mixture is smooth and thick.

4. Form the mixture into approximately 8 patties and place them on dehydrator trays.

5. Dehydrate the patties for about 4-6 hours, then flip them over and continue to dehydrate for another 4-6 hours until they reach a firm yet moist texture.

6. Serve the Raw Beet Burgers as wraps or with your favorite raw bread. Add slices of tomato, avocado, and sprouts to enhance the burger entrée.

Estimated Nutrition Facts (per serving - 2 patties):

(Note: Nutritional values are approximate and may vary based on specific ingredients used)

• Calories: 280

• Total Fat: 21g

• Saturated Fat: 2g

• Cholesterol: 0mg

• Sodium: 600mg

• Total Carbohydrates: 18g

• Dietary Fiber: 6g

• Sugars: 5g

• Protein: 8g

• Vitamin D: 0mcg

• Calcium: 50mg

• Iron: 2.5mg

• Potassium: 370mg

Jicama Chips:

Ingredients:

• 1 medium-sized Jicama (cleaned, peeled, and sliced into thin rounds)

• Sea salt

• Garlic salt

Preparation:

1. Spread out the Jicama slices on dehydrator trays.

2. Dehydrate the slices until they become crispy, which may take about 24-36 hours, depending on the thickness of the chips and the dehydrator used.

3. Once crispy, remove the Jicama Chips from the dehydrator and enjoy them as a delicious and healthy side dish.

Estimated Nutrition Facts (per serving - 1/4 of the recipe):

(Note: Nutritional values are approximate and may vary based on specific ingredients used)

• Calories: 40

• Total Fat: 0g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 200mg

• Total Carbohydrates: 10g

• Dietary Fiber: 6g

• Sugars: 2g

• Protein: 1g

• Vitamin D: 0mcg

• Calcium: 20mg

• Iron: 0.5mg

• Potassium: 160mg

Suggested Serving:

Enjoy 2 Raw Beet Burgers with a side of Jicama Chips for a satisfying meal.

Storage:

Store any leftover Raw Beet Burgers and Jicama Chips in separate airtight containers in the refrigerator. Consume within 2-3 days for the best taste and texture.

Sources:

1. Mayo Clinic - www.mayoclinic.org

2. National Institutes of Health (NIH) - www.nih.gov/health-information

3. Harvard T.H. Chan School of Public Health - www.hsph.harvard.edu/nutritionsource

4. World Health Organization (WHO) - www.who.int/nutrition/publications/en

5. Academy of Nutrition and Dietetics - www.eatright.org

For recommended reading on anti-inflammatory foods and plant-based diets, you may find these books helpful:

1. "The Anti-Inflammation Diet and Recipe Book: Protect Yourself and Your Family from Heart Disease, Arthritis, Diabetes, Allergies, and More" by Jessica K. Black, N.D.

2. "Forks Over Knives: The Plant-Based Way to Health" by Gene Stone and T. Colin Campbell, Ph.D., and Caldwell B. Esselstyn, Jr., M.D.

3. "The Inflammation Spectrum: Find Your Food Triggers and Reset Your System" by Will Cole, D.C.

4. "The Plant-Based Solution: America's Healthy Heart Doc's Plan to Power Your Health" by Joel K. Kahn, M.D.

Please note that the inclusion of these sources and recommended reading is for general reference purposes, and it's always a good idea to verify information with multiple reputable sources.

Disclaimer:

The information and recipes shared in this blog post are for general informational purposes only. Please consult a healthcare professional or nutritionist for personalized advice and guidance regarding your specific health needs or dietary concerns. Enjoy the recipes responsibly and at your own discretion.

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