This delicious raw recipe can be used as a super healthy alternative to the more traditional Memorial Day burgers that many will throw on the grill this coming Monday. It is a very simple dish - easy to make, pleasing to the palette and each serving will give you a healthy blast of living energy. 

If you wish, you can dehydrate the patties for 3-4 hours in a dehydrator for a slightly more 'burger-like' texture.

Recipe

For the patties:

1 1/2 Cups of sunflower seeds

1/2 Cup of hemp seeds

1/4 Cup of chopped basil

1 grated carrot

1 grated beet

1 scoop of MegaFood Organic Greens

A pinch of pink Himalayan salt

A pinch of pepper

For the sauce:

2 ripe tomatoes

1 small onion

A pinch of pink Himalayan salt

Soak the seeds overnight in a bowl of water.  Rinse and blend in a food processes with the rest of the ingredients. For the sauce simply blend the ingredients together in a high speed blender.   Form the seed mixture into small patties and serve on a bed of lettuce with some slices of avocado and a little of the tomato sauce for added flavor.

This recipe is tried and tested by Stacey Gillespie, Director of Marketing for MegaFood.  It has become so popular with her friends and family that she wanted to share it with our extended Mega-Family.  Enjoy!

Ingredients for pad thai:

6     tbsp tamari (soy sauce)

2     tbsp coconut butter

2     tbsp organic brown rice miso

1     tbsp toasted sesame oil

Water

4     cloves of garlic minced

2     tbsp minced fresh ginger

1     tsp red chili pepper

1     large yellow onion, chopped

1     med red onion, halved and quartered

1     cup snow peas

1     cup fresh broccoli cut into small florets and stalk into squares

3/4   cup diced fresh celery

1     medium green pepper diced

1     cup fresh shitake mushrooms sliced

1-2   cups fresh broccoli florets with stems cut and sliced into 1/4 inch cubes

4     green onions, sliced

½     cup fresh cilantro, chopped (optional)

¼     cup raw peanuts, finely chopped (optional)

1     lime, quartered and garnish

1/2   package med width rice noodles

4     cups of boiling water

Serve with Sriracha Thai hot sauce for an extra kick!

Ingredients for Pad Thai Peanut Sauce:

1/4 cup     natural & smooth peanut butter

1/4 cup     seasoned rice vinegar

3 tbsp      tamari

3 tbsp      coconut milk

1 tbsp      water

2 tsp       organic brown rice miso

1 clove     garlic minced

3 tsp       red curry paste (optional)

2 tsp       turmeric

2 tsp       canola oil

1           lime. Sliced in half and juiced.

For Sauce: Mix all ingredients above well in blender until smooth. Set aside.

Pad Thai Recipe Method:

1.    Make pad thai sauce and set aside.

2.    In a large bowl, break up rice noodles and cover with 4 cups of boiling water. Set aside for 8-10 minutes to allow noodles to absorb the water to soften.

3.    While noodles are softening, in large stir fry skillet melt over med to high heat the coconut butter and sesame oil. Add garlic, ginger and yellow onion. Stir fry until onion softens then add celery, red chili pepper, shitake mushrooms and miso paste stir fry for another 1 -2 minutes or until mushrooms are browned.

4.    Add soy sauce to pan and water (as needed) to dissolve the miso paste and create a light brown sauce. Stir vigorously.

5.    Add green peppers, red onion and broccoli. Stir fry until vegetables are tender, but not over cooked.(ie keep vibrant green in color).

6.    Remove stir fry ingredients with slotted spoon into med size bowl and set aside uncovered.

7.    Once noodles are soft, add to the skillet and pour in ¼ cup of sauce and stir fry so noodles are coated. Add veggie mix and remaining sauce and stir fry over medicum heat for 3 minutes.

 Serve of large platter and sprinkle green onions, cilantro and peanuts on top. Lay limes on side of noodles.