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A Summer Meal
By Lucas Rockwood
Sun Burgers
6 C. Almonds
2 C. Brazil nuts
1 C. Pine nuts
1/4 C. Fresh Thyme, finely chopped
1/4 C. Fresh Sage, finely chopped
2 Stalks Celery
1/3 C. Cold Pressed Olive Oil
1 T. Celtic Sea Salt
1 T. Fresh Ginger, chopped
1 Jalapeno, finely chopped with seeds
1 Head Romaine Lettuce
1. Soak almonds overnight in refrigerator.
2. Pour off soak water, rinse, then put
them through a homogenizing juicer (Champion, GreenStar, etc.) with Brazil nuts and pine nuts. (If you do not have a homogenizing juicer, a good food processor will work, but your burgers will be chunkier.)
3. By hand, knead herbs, celery, salt, ginger, jalapeno and oil.
4. Press dough into patties and put them in a dehydrator at 100 degrees for 1-2 hours. (If you do not have a dehydrator, you can use a toaster oven set to 100, or use the sun!)
5. Serve in a romaine lettuce leaf topped with live catsup.
Live Catsup
3 Tomatoes
1/4 C. Raisins
3/4 C. Sun-dried Tomatoes (soaked)
1/4 C. Chopped Beet
Dash of Cayenne
2 t. Fresh Ginger
2 t. Celtic Sea Salt
1 T. Raw Apple Cider Vinegar
Blend ingredients in a high-powered blender (or whatever you have!) until deep red and smooth. Chill and serve.
Lucas Rockwood teaches live food preparation classes through Caravan of Dreams restaurant and can be reached at (646) 594-5483 or lrockwood@hotmail.com.
