Raw Cheeseburger Week…Post 1: Raw Pickles!

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