Okay everyone, I know a few of you are really excited for this week of raw cheeseburger goodness. If you did not get the heads up about what incredible-ness is happening this week, here’s what’s happening.
Every day (beginning today!) I am posting one of the following recipes…leading up to the grand finale of Raw Bacon Cheeseburgers…complete with the fixin’s and sides.
Ketchup and BBQ Sauce
Cooked & Raw Fries
Pickles in the Raw
Cheese Slices
Almost Raw – Potato Salad
Raw Bacon
Burgers & Fixins
I’ve made Raw Cheeseburgers 3 times now at the Farm of Life…and every time I receive RAVE reviews with pleads to post the recipes. Because there are a LOT to post, that’s why this week’s theme is dedicated to sharing how you, too, can create a burger feast for your friends and family. 🙂 Trust me, it’s worth the effort and you’ll find that a high-raw vegan diet is the perfect prescription for body, mind, and soul to shine.
So…today we’re learning how to make Raw Pickles. These take a couple of days to make, so that’s why we’re starting off with these first. I love the added crunch, zest, and flavor it gives a raw burger. Pic credit: Rawmazing

Raw Vegan Pickles

4 Cucumbers, thinly sliced or using a mandolin
1/2 Sweet Onion, sliced
2 Tbsp Mustard Seeds or Fennel (or 1 Tbsp each)
2 Cups Cider Vinegar (raw)
1/2 Cup Agave Nectar
1 tsp Sea Salt
1) Using a knife or a mandolin, thinly slice cucumbers. Thinly slice Onions. Place both in a large jar.
2) Separately combine Cider, Agave, Salt, and Seeds together. Pour over cucumbers and onions, seal, and let ferment in fridge.
3) Pickles should keep a couple weeks, refrigerated.
What a simple, delicious way to create some pickles for some yummmy Raw Cheeseburgers!

Plant-based food doesn’t need to be boring – it’s DELICIOUS!


Tomorrow: Raw Ketchup and BBQ Sauce


Enliven your Life with Fruits and Vegetables!

XOXO Mandy