A Raw Vegan Halloween with Spooky n' Spicy Pumpkin Carrot Burgers - Feelin' Great with LIssa n' Nate

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A RAW VEGAN HALLOWEEN with Spooky n' Spicy Pumpkin Carrot Burgers

Welcome to Episode 9 of Feelin' Great with Lissa & Nate!

Today we are getting spooky with some delicious fall season inspired pumpkin and carrot raw vegan burgers! We will be showing you how we blend the burgers, make a spicy hemp sauce, how we use the dehydrator for them, talk about toppings and how we cut the iceberg lettuce to make the burger bun. Have fun assembling the burgers with us and enjoy a flavor treat!

Links to ALL of our RECIPES & ebook:

GET THE BURGER BOOK and Lissa's ebooks here: http://payhip.com/rawfoodromance
GET THE BURGER BOOK and Nate's ebooks and video courses here: http://payhip.com/rawnattyn8

*** We also have 40% off any of our ebooks and courses if you use code: RAWFOOD40 at the checkout! Don't forget to use the code on any of our courses or ebooks!! **

TOOLS we are using:

Excalibur 9 Tray Model 3926TB that we use: https://excaliburdehydrator.com/?rfsn...
Food Processor: https://amzn.to/3F6F44k
Ice Cream Scooper: https://amzn.to/46gkHxy
OXO blender spatula: https://amzn.to/3LRFSOu

All other links to our Amazon favorites of kitchen tools we love, our printed books, books that have changed our lives, skin care and other: https://www.amazon.com/shop/rawfoodro...

Website for our online web based meal planning app • https://rawfoodromance.com
Our YouTube Channels:
Lissa •    / rawfoodromance  
Nate •    / natemaris  
Our Instagram pages:
Lissa •   / rawfoodromance  
Nate •   / rawnattyn8  

BURGER RECIPE (makes 6-9 burger patties depending on how large and thick you make them):

2 pitted medjool dates (50g)
1.5 cups chopped fresh pumpkin (200g)
1 cup chopped carrot (130g)
1/2 cup chopped radish (60gm)
1/2 cup sun dried tomato
1 small sweet onion (150g)
1/4 cup fresh parsley
1/4 cup raw pumpkin seeds
3 cloves of garlic
2 tbsp fresh rosemary (save a sprig for decoration if you like)
1 tbsp miso paste (optional)
1 tbsp psyllium husk
1 tbsp whole chia seeds
1 tsp thyme
1/2 tsp mustard powder
1/2 tsp ground clove
1/2 tsp marjoram
1/2 tsp ground sage
1/4 tsp black pepper
1/4 tsp allspice
1/8 tsp cinnamon

SPICY HEMP SAUCE RECIPE:

1/4 cup lime juice
1/4 cup hemp seeds
4 pitted medjool dates
2 cloves of garlic
2 red hot Thai chilies (optional - use less or none depending on your spice tolerance)
1 tbsp nutritional yeast (optional - to give it a cheesy flavor)
1 tbsp apple cider vinegar
1 tbsp miso paste (optional)
1 jalapeno (take out the seeds and pith for less spice or use only half the jalapeno)
1 tsp onion powder
1/4 tsp mustard powder
1/4 tsp black pepper
1/4 tsp cayenne pepper (or start with 1/8 if you don't like it too spicy)
Water to consistency (start with 1/4 or 1/2 cup and only add more if you want it thinner)

FILLINGS

You need a head of iceberg lettuce for the bun
Fill with whatever you like! We will be using:
Sliced tomato
Sliced red onion
Sliced radishes
Microgreens
Fermented pickles
Ribboned cucumber