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½ teaspoon sea salt

Blend all the ingredients into a smooth mayonnaise, adding more water as needed to produce your desired consistency.

Store for 4 to 5 days in a tightly lidded glass jar in the fridge.

HEMP SUN BURGER WITH MUSTARD

MAKES 4 BURGERS

I made this burger for Andrew Zimmern on his L.A. episode of Bizarre Foods on the Travel Channel. Andrew said he would have preferred this burger on a regular bun instead of flax flatbread. If you’re from the same camp, feel free to enjoy my burger on your favorite bun with all your favorite fixings.

Garden veggies such as celery, bell peppers, and onion are held together by flax, hemp, and sunflower seeds and spiced with oregano. Some may consider my burger bizarre, but it’s just plain delicious.

1 cup chopped celery

½ cup chopped yellow onion

1 cup seeded and chopped red bell peppers

½ teaspoon sea salt

2 teaspoon dried oregano

1 cup ground sunflower seeds

½ cup ground flaxseeds

¼ cup hemp seeds

½ cup filtered water

Place all the ingredients in a mixing bowl, adding the water last. Mix well. Form into four balls, then flatten into patties.

Place on one 14-inch-square Excalibur Dehydrator tray, and dehydrate for 3 to 4 hours at 104°F.

Serve warm with your favorite Flax Flatbread (or on your favorite whole-grain bun). Garnish with Homemade Mustard Sauce (page 201), tomato, lettuce, and ketchup, as you would any burger.

The burgers will keep for 4 to 5 days in the fridge.

HOMEMADE MUSTARD SAUCE

MAKES ABOUT 1 CUP

Beware, black mustard seeds are the spiciest, so use them only if you like it hot. Otherwise, stick with the yellow seeds.

The seeds are soaked for two days, then pureed with agave syrup and salt to make a delicious homemade mustard sauce.

1/3 cup yellow or black mustard seeds

½ cup apple cider vinegar

2 to 3 tablespoons water, as needed

1 teaspoon agave syrup

1 teaspoon sea salt, or to taste

Begin by soaking your mustard seeds in the vinegar and water at room temperature for 2 days. Add more water as needed to ensure the seeds are submerged in the water.

Gently puree the soaked seeds in a food processor with the agave syrup and salt. Add water as needed to produce your desired consistency.

Store in a tightly lidded glass container in the fridge; this mustard will keep for at least 5 to 6 days.

BBQ BURGER

MAKES 4 SERVINGS

This burger’s all about the Hickory BBQ Sauce. Choose your favorite burger and bread, and top with sauce and your favorite toppings. I like my burger sloppy, which means I top it with a generous amount of sauce! Beware: the chile powder in this sauce packs a punch in color as well as flavor, so be sure to use darker-colored cloth napkins or bandanas as napkins to avoid stains.

1 recipe of your favorite burger

1 recipe Hickory BBQ Sauce (page 202)

1 recipe of your favorite bread

Serve your favorite burger on the bread of your choice, topped with BBQ Sauce, sliced onions, and lettuce.

HICKORY BBQ SAUCE

MAKES ABOUT 1 CUP

Tomato is blended with sweet mango, tart apple cider vinegar, and chile powder to make a delicious sauce you’ll want to use on your burgers, as a dip for your vegetables, and in your wraps.

I like to add a smoky flavor by using a drop or two of smoke flavor. I use flavorings sparingly and find this one adds a layer of taste and smell that is easy to miss with raw foods. Decide for yourself if you’d like to use it by reading Liquid Smoke, page 84.

1 cup seeded and chopped tomato

1 tablespoons apple cider vinegar

2 tablespoons agave nectar

2 tablespoons chopped yellow onion

1 teaspoon garlic

1 tablespoon chile powder

1/3 cup dried mango

1 or 2 drops liquid smoke (optional)

Place all the ingredients, except the dried mango, in a high-speed blender. Blend until smooth. Add the mango gradually and blend, to thicken your sauce. Add more or less mango to produce your desired consistency. Note that the sauce will thicken as time passes and the dried mango absorbs even more of the liquid.

SLOPPY JOE

MAKES 4 SERVINGS