Enjoy the big game and avoid junk food overload with these delicious recipes from The Raw Food Institute. We’ve selected our winningest crowd pleasers for this game-day menu, inspired by classics like pizza, hamburgers, chili and tacos.



Sunburgers- This all american comfort food is rich, textural and always a winner.


Yield: 7 to 8 servings

2 ½ cups sunflower seeds soaked & dehydrated
½ red onion roughly chopped
2 cups celery chopped
1 cup turnip chopped
2 cloves garlic chopped
1 cup chopped parsley
1-2 tsp. poultry seasoning
2 tbs. ground flax or chia seeds
your choice of salty seasoning, to taste

Stir in:
1 cup shredded carrot or zucchini
soaked & dehydrated sunflower seeds, for outside of burgers


In a food processor, using the S-blade, combine the onion, celery, turnip, garlic, parsley, poultry seasoning, first 2 1/2 c. sunflower seeds, salty seasoning, and flax/chia. Process until the mixture is slightly sticky and holds together. Season to taste. By hand mix in the shredded carrot or zucchini.

Form the mixture into patties. Press the extra sunflower seeds around the patty to form a crust. Place the crusted patties on a dehydrator tray (using Teflex sheets or unbleached parchment paper beneath). Dehydrate 1-2 days or until desired dryness of the burger is achieved. Flip the burgers approximately halfway through, or as soon as they can be flipped.

Serve on onion bread (see below)

Onion Bread for Sunburgers

Yield: 2 ½ trays worth

6 onions julienne
1 ½ c. chia seed ground
1 ½ c. sunflower seeds soaked & dehydrated, then ground
2 c. water
½ c. Coconut Aminos
¼ c. extra virgin olive oil


In a large mixing bowl, combine the onions, coconut aminos or soy sauce, and olive oil. Let marinate for at least 20 minutes.

To the bowl, add the ground chia seed, sunflower seed and water. Stir to mix well. The mixture should resemble a thick, gooey batter. Add more water if needed.

Spread the batter on dehydrator trays, using a ParaFlexx sheet beneath. I typically get 2 1/2 trays out of this quantity. Dehydrate for several hours, then flip and dehydrate further until the desired level of doneness has been achieved. You want the bread firm yet flexible.


Slice the onions using a mandoline or other thin slicer; the thinner and smaller they are cut, the better the bread will come out. I also like to add finely chopped kale to this batter. This basic recipe can be modified and flavored in many ways!


Pizza- Who doesn’t love pizza? Adults and kids alike will go crazy for this tasty take on everyones favorite. Wait till you try the creamy nut cheeze… YUM!!

Herbed Pizza Crust

Yield: 1 large crust

½ cup sunflower seeds soaked
½ cup almonds (or another nut or seed of your choice) soaked
2 cups yellow squash or zucchini roughly chopped
2 tbs. diced onion
1-2 tsp. sea salt
1-2 tbs. fresh or dried basil
1 ½ tsp. dried oregano
2 tbs. olive oil
2 tsp. nutritional yeast
2 tsp. lemon juice
⅔ cup flax meal


In a food processor, combine the sunflower seeds, almonds, yellow squash or zucchini, onion, salt, basil, oregano, oil, nutritional yeast, and lemon juice. Process well and season to taste.

Transfer the mixture from the food processor to a mixing bowl. Stir in the flax meal, and mix well until a doughy consistency is achieved.

Shape the dough into desired shape on a dehydrator tray using a ParaFlexx sheet beneath. Dehydrate until desired level of doneness is achieved, flipping crust as soon as possible (try after 4 hours or so).

Basic Nut Cheeze for Pizza

Yield: enough for one pizza (crust recipe above)

1 c. macadamia nuts, cashews, pine nuts – or another nut or seed you would like to try (for seeds, I would use a combination of hemp seeds, sunflower seeds and pumpkin seeds – and soak the sun and pumpkin seeds first.)
1 tbs. fresh lemon juice (more or less to taste)
1-2 tbs. nutritional yeast
1 garlic clove (optional)
salty seasonings to taste
drizzle of olive oil or coconut oil
water as needed to get a creamy consistency


Add all ingredients to food processor and start processing. Add in just the right amount of water until you achieve a creamy and thick cheesy consistency. You can also try this in the Vitamix as well, you might need to use the tamper to push all the nuts into the blade.

Chili- this hearty, flavorful chili is guaranteed to be another fan favorite, almost enought to make your friends forget the wings…

Sprouted Chili

Yield: 2-3 Servings

2 cups blended tomatoes (3-4 tomatoes)
1/2 cucumber peeled
1/2 red bell pepper seeded
1 cup fresh basil, mint or cilantro or a combination
1/2 cup whole leaf dulse
3 cloves garlic
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup nama shoyu
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt


In a high-speed blender, combine all of the ingredients and blend until smooth Garnish with sprouted lentils, avocados, tomatoes, onions, and/or scallions

Tacos- This south-of-the-border mainstay rounds out our game day menu with an irresistable mix of bold, fresh flavors.

Soft Taco with Fresh Tomato Salsa

Yield: 3-4 Servings

1 1/2 cups raw walnuts ground in a food processor
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
2 tablespoons nama shoyu
3-4 collard leaves
1 cup shredded romaine
1 recipe fresh tomato salsa (see below)


In a small mixing bowl, combine the walnuts, cumin, and coriander, and mix well. Add the Nama Shoyu and mix well. Spread approximately ⅓ cup of the walnut mixture along the center stem of each collard green leaf, then add a layer of shredded lettuce. Top with approximately ⅓ cup of the salsa just before serving.

Fresh tomato salsa

Yield: 3-4 Servings

2 cups chopped tomatoes
3/4 cup fresh cilantro
1/2 cup chopped yellow onions or scallions
2 tablespoons fresh lemon or lime juice
1 tablespoon olive oil
4 cloves garlic minced
rounded 1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander

Combine all ingredients in medium bowl and mix well and serve

What are your favorite healthy super bowl snacks? Share in the comments!