today on cooking raw will create veggie burgers pesto stuffed mushroom caps and a healthy mustard and turnip green delight and we'll wrap it up with a cranberry raspberry collard green smoothie hi I'm Caroline and welcome to cooking raw as you can see I'm solo tonight on this program we eliminate the heat to prepare delicious and healthy foods in their natural state when we eat food in their natural state we are nourishing our bodies with foods that is loaded with enzymes vitamins and minerals to help us feel and look good from the inside out those same foods are loaded with antioxidants that are prepared to fight all kinds of disease and contribute to our general health so today is all about the greens we are going to prepare sunflower mushroom veggie burger stuffed tomato pesto mustard and turnip green delight cranberry raspberry collard greens smoothie that's our dessert so let's get started our first dish is going to be the sunflower mushroom veggie burger the ingredients are we have some portobello and button mushrooms carrots raw sunflower seeds cumin and we have garlic celery parsley red peppers cilantro sea salt and Bragg's amino so the first thing we're going to do with this veggie burger we are going to process the sunflower seeds we're going to make them sort of like like a meal like a meal but we want to maintain some of the texture so I'm going to pour this in the food processor as you can see this is not our typical I'm a poor mom this is not our typical beef burger it is a little bit healthier so let me process this real quick a little bit more okay what I wanted to do was just break down the sunflower seeds and so I'm going to pour that back in this bowl this veggie burger is filled with vegetables and seeds and I'm gonna pour some carrots in here I like about two cups maybe three pour that in there and we're going to grace this too let me see this stir this up a little bit with this burger let's see read it a little bit more okay and here are our carrots pour that in here and I really didn't have to do that what I did that's what I'm gonna do now since I have the sunflower seeds broken down into like a little mealy flour pour that back in there I'm also going to put my carrots back in there okay we're going to add a few portobello mushrooms break those up a little bit here's some button mushrooms put those in there put this back on this is all about creating food that when we're all done is gonna look like a burger it's not going to necessarily taste like our burger but it will taste good and it's going to be filled with all those nutrients I was talking about that help us maintain a healthy body so what I am going to do is add just a little bit of water to form oyster in here okay maybe a little bit more water okay okay so now we're going to add some mushrooms Portobello and button mushrooms put some of those in here of course this is not your beef burger it is a veggie burger filled like I said that's cumin Bragg's aminos is filled with a lot of stuff that's good for your body cilantro red pepper little parsley in there celery and garlic so now what we're going to do is pulse this almost done I'm just going to stir this really good it smells delicious okay I want to taste this delicious next thing I'm going to do is go ahead and inform my patties I'm just gonna use my hand straight through here there you go there you go now if you look at this it already looks like a cooked burger but it isn't it has the protein and has the vitamins but it doesn't have all of the calories and it's not going to take your body a long time to digest this that's one patty so here is the second one da da da it's a little messy but you know what bring your children in they might like this get the hands dirty so like making a mud pie but tastes better put that on there okay we got that next thing I'm going to do now is go ahead on and put this in the oven take that and voila here it is our veggie burgers just won't let you know that these are raw and what I did I prepared them ahead of time because they do take a little time to dehydrate so I use a dehydrator and what the dehydrator does is just remove the moisture and as you can see they really do look like a hamburger patty so now let's plate these burgers what I'm going to do beforehand again I took some savoy cabbage chopped them up drizzled a little olive oil and sprinkle a little sea salt on them now I'm going to take one of my patties huh using my spatula here you go put it there Wow add some tomatoes and there you have it drizzle just a little bit more olive oil on top of that and now let me taste it let me taste it and I don't have anything to taste it with oh here's my fork let me taste this take this cabbage that is very good very delicious a complete meal that's very healthy and very good okay so we just made that delicious veggie burger now we're going to move on to the stuff pesto with portobello mushrooms what we have about a cup and a half fresh parsley a cup of fresh spinach we have some basil chopped tomatoes stems from our portobello mushrooms raw walnuts marinated mushrooms ohto Bragg's amino acid extra virgin olive oil fresh squeezed lemon juice minced garlic and some nutritional yeast this is going to be so easy and quick what we're going to do now just going to put all these ingredients into the food processor okay our fresh parsley goes in and spinach sometimes you know I don't use the parsley sometimes I don't use the spinach but this time I thought that I would just add lots of different greens okay and now we're going to use this is pro like about three garlic cloves minced and I'm going to add these stems we don't want to waste anything so put those in there and this is about a half a cup of nutritional yeast I'm just gonna do maybe like about a 1/4 cup olive oil extra virgin spread that are all around fresh squeezed lemon juice about a tablespoon okay and 3 do the Bronx little Bragg's amino there we go and my walnuts which is about 3/4 of a cup well now we are going to pulse little whirl it actually smells very good this is one of the reasons why I love cooking food in its natural state because the aroma I mean you're getting all of the nutrients so I'm gonna pulse just a little bit more I'm going to taste now this is good just a little bit more olive oil okay there you have it the pesto now let's just stuff the mushrooms i marinated these portobello mushrooms and olive oil and olive oil and a little bit of Bragg's for about 2 hours that's one doesn't that look good fresh it took all about what less than three minutes less than five minutes very healthy we have nutritional yeast that has amino acid it has a whole host of vitamins in here we have our spinach basil and I wish you could just smell this our core feel fresh and our last one beautiful put that on there gorgeous and then I'm just going to garnish with my tomatoes beautiful gorgeous absolutely gorgeous originally we were meat eaters and we ate a lot of raw meat in fact and we ate vegetables we ate berries we ate seeds as we found them we you know a little bit of honey and it wasn't until we got into agriculture and farming that we actually became more vegetarian because it was getting harder and harder to kill the beast and so we had the farms and we started to eat more vegetarian but the true ancestors actually were meat eaters but they were eating grass-fed animals which were the healthiest animal that you could eat the animal itself ate all the grasses and the leaves and they were eating a lot of the vegetation and man was benefiting from that vegetation because the animal was digesting it and giving that the nutrients to man in a form that he was really able to utilize very very well so we just finished making that delicious pesto stuffed mushroom caps and we're going to move right along to our mustard and turnip green delight so what I have here are my mustard and turnip greens I have one bunch each in this big bowl some Bragg's amino Tomatoes extra virgin olive oil turmeric cumin how God they fresh squeezed lemon juice I've already shredded some turnip using turnip bottom a little sea salt garlic and some missus - extra spicy seasoning this is going to be quick and easy again I have my greens fresh and so what I'm going to do is massage these a little bit with some garlic and that's about maybe 2 or 3 cloves of crushed garlic because what I want to do is just merge these flavors in and then another thing what I want to do is just break down the fiber of the grains and in doing so you will notice that the greens will begin to turn a deep forest green and they will wilt a little bit this is very good you know as a stress reliever a release sir to do that I love doing this put on a little bit of music and if you want a glass of red wine you can do that and just enjoy this very relaxing because you know you're about to put something healthy into your body and massage for about like a minute or so and as you can see the greens are beginning to wilt you're reducing in size beautiful beautiful great great so now I am going to add a little brags about a tablespoon put that back in there olive oil okay and a little turmeric so it's just maybe a teaspoon or so I love cumin put some cumin in there just a little bit of agave to take away some of the bitterness fresh squeezed lemon juice okay and then a pinch of soul of sea salt and a little bit of the extra spicy seasoning oh well here use your hands or you can toss them with these beautiful youth wooden utensils okay now I am going to taste a little bit that's good that's good I'm going to add some shredded turnip bottoms you can do this with your potato peeler or you can pull out your food processor and shred it that way garnish with some tomatoes and there you have it a mustard and turnip green delight so now we are going to make our strawberry cranberry raspberry colored green smoothie which is our dessert if you can believe that we're going to use raw collard greens frozen cranberries raspberries strawberries dates and submit so you're going to take some collard greens how about about a cup put those in there very easy lot of strawberries same with the raspberries it's looking good and some cranberries put those in there and our natural sugar dates here they're gonna add about a cup of water put that in there and next we are going to blend I want to taste hmm delicious absolutely delicious and look at this just beautiful we're going to pour this in here Wow a little mint Wow beautiful very healthy delicious did you ever think that you could make a dessert using collard greens I didn't so that does it for today join us again next week as we bring you another edition of cooking wrong goodbye you