RAWsome Garden Burgers with all the fixings from Robyn Boyd

RAWsome Garden Burgers with all the fixings from Robyn Boyd

 RAWsome Garden Burgers

Today I am SO honored and pleased to be sharing Several recipes from the Author of "RaweSome Recipes" Robyn Boyd. It has been a pleasure connecting with Robyn. She has a great Story - She took her health issues into her own hands and that is always a beautiful and inspiring thing. I love this quote by Robyn:
"My slogan is: "Don't make food your religion, make it your wisdom". What I have been shown, is that the choices we make in our food selections can absolutely have a direct impact on our bodies, minds and overall well being. But more importantly I was shown, in my long recovery process, that it is the renewing of our minds that truly sets us free. We can eat the purest, most wholesome, immune building foods yet if our minds are filled with negative, fearful, bitter thoughts, we can cause much internal damage. We are not any more spiritual or closer to God because of what we eat. However, making wise, informed food choices can clearly impact our energy, clarity of mind, and immune systems. "
So without further Ado- Meet my Brilliant New Friend Robyn Boyd:
Ok... I know we are barely pulling out of winter into spring but hey I've got tomatoes and coconuts on the brain.
Two weeks ago I taught a workshop on "dehydrator delights" and I made some garden burgers. I must have been on a roll because I was playing in the kitchen trying to come up with condiments for the burgers and was absolutely jazzed with what seemed to effortlessly come through my recipe dream mind! I now am the proud creator of a mayonaise that is dairy, soy, egg and oil free (aside from the oil in the mac nuts)! Could not be happier with this mayo. As if I wasn't happy enough that day, I also stumbled on an idea for a bar-b-q ketchup. Still hungering for warmer days and the foods we love to eat in the backyard, the bar-b-q smokey flavors were wafting through my thoughts. I'm loving these two condiments and it is funny how they can make such a difference to many raw food creations. I wanted to offer you something today that you could use in many contexts. Raw mayo and ketchup... what a concept!

I taught another workshop this past Sunday called "Going Coconuts". We made a five course meal using young Thai coconuts. I couldn't resist sharing this one with you as well, just because it is easy, fun and such a hit!
Eat well and be well!
Robyn Boyd

RawSome Garden Burgers

( Pictured Above: garden burgers served open face on a lettuce leaf spread with the mayo. The burgers are topped with the bar-b-q ketchup, onions, tomatoes, and sunflower sprouts and served with terriyaki skewers which were "raw-cooked" in the dehydrator.)

4 T ground flax seeds
½ cup water
1 cup ground sunflower seeds
¼ ground walnuts
¼ - ½ C sweet onion
3 T minced red pepper
1 cup carrot pulp or shredded carrot
2 T minced parsley
1-2 T currants (optional)
½ cup sundried tomatoes packed in oil
Red pepper flakes
Salt to taste

Mix in a bowl and form into patties and add water if necessary so it can be shaped into ½ inch thick patties. Dehydrate at 115 degrees on teflex for 3-4 hours and then transfer to mesh sheet and dehydrate till firm, but not too dry.

Serve the patties using a lettuce leaf for the bun. Top with Mac Cream and BBQ Sauce and sliced tomato, avocado and red onions.

Mac Mayo

1 cup macadamia nuts
1 cup cashews
½ cup lemon juice
1 clove garlic minced fine
¼-1/2 cup coco water
Salt to taste

Blend in processor until creamy

BBQ Ketchup

1 cup fresh romas chopped
½ cup sun dried chopped
¼ - ¾ of a jalepeno or more if you like it HOT!
½- ¾ cup dates, pitted
1 tsp salt
½ cup chopped sweet onion
½ tsp minced garlic
4 fresh basil leaves
Olive oil for blending (use oil that comes in jar for sundried toms)
Red pepper flakes (optional)
1 tsp. mesquite seasoning (Spice Hunter)
Pinch of two of smoked paprika

Blend in processor

RAWsome Garden Burgers

(Heirloom Tomatoes, Basil, and squares of fresh Young Thai Coconut)

Young Coconut Meat, Heirloom Tomatoes and Basil

Tony’s Italian Seasoning
1 young coconut
¼ cup organic olive oil
½ red onion diced
3-4 ripe green tomatoes
1 basket of orange cherry toms
Assortment of heirloom tomatoes (including orange and yellow as well)
Juice of one lemon
Another lemon cut in half moons for garnish
2 cloves garlic
Fresh basil leaves
Salt to taste

  1. Using the pulse setting, process lemon juice, olive oil, garlic, salt and 6 leaves of basil. Pulse about a half dozen times to mix ingredients and chop up the garlic. Using a spatula, scrape the oil blend into a large shallow serving dish.
  2. Cut heirloom tomatoes into slices and then in half again, making half moons. Slice cherry toms in half. Marinate tomatoes in basil oil.
  3. Cut up onions and toss in with tomatoes
  4. Stack 6 large basil leaves and tightly roll up from tip to stem. Make thin slices crating basil ribbons.
  5. Hack open the coconut and cut the meat into small pieces mocking Mozzarella cheese.
  6. Add the coconut to the bowl and toss everything together well. Taste and adjust salt if necessary.
  7. Wash the outer skin of the lemon and slice into half moons. Arrange around the outer edge of bowl with the skin edge up and the flat edge down.
  8. Slice the green tomatoes and use to decorate outer edge of bowl, alternating with the lemons.


Hope you enjoy these marvelous Recipes from Robyn!

Be Sure to Check out the Bit of Raw blog for tomorrow's Post!

and then follow along the this schedule thereafter:
Monday, April 4th; Christine @ Without Adornment
Tuesday, April 5th; Debi @ Hunter’s Lyonesse
Wednesday, April 6th; Silvana @ Silvana’s Kitchen
Thursday, April 7th; Lisa @ Vegan Culinary Crusade
Friday, April 8th; Lexie @ Lexie’s Kitchen
Saturday, April 9th; Valerie @ City|Life|Eats
Sunday April 10th; Deanna @ The Mommy Bowl
Monday, April 11th; Kim @ Affairs of Living
Tuesday, April 12th; Heather @ Gluten Free Cat
Wednesday, April 13th; Sea @ Book of Yum
Thursday, April 14th; Nicola @ G-Free Mom
Friday, April 15th; Shirley @ Gluten Free Easily
Saturday, April 16th; Maggie @ She Let Them Eat Cake
Sunday, April 17th; Gigi @ Gluten Free Gigi
Monday, April 18th; Heidi @ Adventures of a Gluten Free Mom
Tuesday, April 19th; Kim @ Cook it Allergy Free
Wednesday, April 20th; Tia @ Glugle Gluten Free
Thursday, April 21st; Aubrey @ Living Free
Friday, April 22nd; Cherly @ Gluten Free Goodness
Saturday, April 23rd; Lisa @ The Nourishing Homemaker
Sunday, April 24th; Iris @ The Daily Dietribe
Monday, April 25th; Margaret @ Eat Naked Now
Tuesday, April 26th; Ricki @ Diet, Desserts and Dogs
Wednesday, April 27th; Nancy @ The Sensitive Pantry
Thursday, April 28th; Elizabeth @ Saffron Lane
Friday, April 29th; Lauren @ Celiac Teen
Saturday, April 30th; The event will close here at Real Sustenance.

Remember- you are ALL invited to Share your Recipes too! Click here to link them up!

Additionally I hope yo see you all back here tomorrow for SEASONAL SUNDAYS!

Happy April In the Raw Everyone!







Brittany Angell

9 comments | Leave your own

  1. hunterslyonesse

    Looks so yummy! Although with all those nuts I can't make them when Chaz is home. *sigh*

  2. Heather@GF Cat

    I'm so excited that Robyn was a guest blogger!!!! I just made her delicious mock tuna salad for lunch today! I love Robyn's recipes because they just work and they're delicious! Garden burgers, here I come!

    1. robyn

      Hi Heather, Thanks so much for your sweet comment! That just warms my heart! You have no idea!
      Eat well and be well! Cheers, Robyn

  3. Shirley @ gfe

    So intriguing and pretty! Love that quote from Robyn, too. Thanks so much to both of you! 🙂


    1. robyn

      My honor and pleasure! : ) Cheers, Robyn

  4. JL goes Vegan

    Wow, how lucky for us to get all of these awesome recipes! I can’t wait to make that burger and mayo.

    I started eating higher raw in January and have learned so much from Bitt and Lisa — and discovered this series because of them. Can’t wait to read the entries all month!

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!