It’s hard to believe that Raw Food & Soul Adventures Retreat in Vilcabamba has already been and gone. It’s even harder believe that I’ve whispered my gratitude list and goodbyes to Vilca only this morning and am already in Quito, just hours from heading to Miami. Oh how I do love my life!
You might’ve been following my retreat updates either on Facebook or on the blog (here and here), but I have more personal favourite moments, including a personal favourite recipe to share with you. We served this burger at our retreat closing lunch and it made an appearance in others’ ‘top favourites’ box of their feedback forms too… and not only once.
Some of my highlights below:
|Getting to do my dream work with mum and dad.|
|Juicing our garden bounty with Tribest’s GreenStar Elite.|
|Closing night- chocolate ceremony and chakra purification in white.|
|A nut-free dessert made by my mama.|
|Cheftress at work.|
|Goodie bags full of Palosanto products, Sun Chlorella A, The Raw Chocolate Company’s choco coated mulberries and my sister’s personalised handmade bracelets by Universe + Chorus.|
|Bonding over wheatgrass sprouting.|
|I only pick the best looking people for my retreats, can you tell?|
|Wild swimming and yoga by the waterfall with Doris Fin.|
|Mandango Mountain and Vilcabamba village.|
|Ready to juice.|
RAW FOOD SUNBURGER
Makes 12 burgers
For the equipment
For the burgers
2 cups sunflower seeds, soaked overnight*
1 cup cashews, soaked overight
1 cup sundried tomatoes, soaked overnight**
1 large white onion, roughly chopped
1/2 cup fresh dill
1/2 tsp white pepper
Water as needed (a great opportunity to reuse the sun dried tomato soaking water)
*The sunflower seeds will expand to 4 cups after soaking, which is normal.
**Only soak the sun dried tomatoes if they have been preserved in salt. If they came in oil, you can skip the soaking stage, but add a little salt to taste.
– Load the food processor with all burger ingredients, except the water. Use the Pulse function to begin chopping, then turn to High.
– Stop to scrape down all the sides back onto the blade, turn the food processor back on and add water as needed to acquire a thick paste-like consistency.
– Scoop the dough onto the teflex sheets of your dehydrator, forming equal sized burger patties. Use either your fingers or the back of a spoon to smooth out the edges of each patty.
– Dehydrate on 115degreesF for 12 hours, turn the patties over onto mesh trays of your dehydrator and continue dehydrating for another 3-8 hours.
For the salad
2 cups grated cabbage
Bunch of radish, thinly sliced
1 large cucumber, sliced
3/4 cup fresh herbs (in particular dill, parsley and green onion)
2 Tbsp extra virgin olive oil
3/4 tsp Himalayan salt
– Mix the cabbage, radish and salt together in a bowl and massage these ingredients together using your hands.
– Add the remaining salad ingredients and continue to massage, but very gently this time. Note this salad could be prepared a few hours in advance as all the flavours get an opportunity to marinate.
For the extras
Either a tomato ketchup or a curry sauce (both keep well in the fridge for upto two weeks, so make them in advance)
– To assemble, scoop a large helping of salad into a heaped pile on your plate, position a ready burger patty on top, coat with your chosen sauce, add tomato slices, grated carrots and a fanned avocado.