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Segment #1

Sweet Potato, Beet & Carrot Burger

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Segment #2

Upside Down Sweet Potato Pie

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Segment #3

Savory Spinach Dip

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Recipes

Sweet Potato, Beet & Carrot Burger

Ingredients

• 2 C sweet potatoes – peeled
• 1 C beets
• 1 C carrots
• 2 C raw pumpkin seeds
• 1 C raw walnuts
• 1 T cumin
• ½ C cilantro
• ½ C red pepper
• ½ C red onion
• ½ celery stalk
• 2-3 garlic cloves – to please your palate
• ¼ C extra virgin olive oil
• 1/3 C lemon juice
• 1 T Jalapeno pepper
• 1/3 C chia seeds
• 1-2 T chili seasoning

Directions

1. Form into patty and place in dehydrator for two hours at 115 degrees.

Upside Down Sweet Potato Pie

Ingredients

• 3 C Walnuts – soak overnight, drain well and dehydrate dry
• 4 C Sweet Potato – peeled & shredded - soak
• 1 C raisin soaked overnight
• 1 ½ t cinnamon
• ½ t nutmeg
• 1 tsp sea salt
• 1 T Vanilla
• ¼ C Agave
• ¼ C Coconut Flakes
• Water, as needed

Directions

1. In the food processor, process potatoes, ¾ C walnuts, raisins, cinnamon, vanilla, ½ t sea salt, and nutmeg and cinnamon until smooth – sometimes – I will put in vitamix to make it smoother. Pour into casserole dish.
2. Process remaining ingredients – walnuts, sea salt, agave & pulse and sprinkle over casserole, with coconut flakes - enjoy.

Savory Spinach Dip

Ingredients

• 2 C baby spinach, minced
• 3 avocados, peeled
• 1 to 3 cloves of garlic (according to your taste)
• 3 T extra virgin olive oil
• 1 pinch sea salt, (optional)

Directions

1. Add all the ingredients to the blender, except the spinach, and blend until smooth.
2. Transfer the mixture in the blender jar to a bowl and stir in spinach.

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