Thursday, August 25, 2011

Curry Lentil Burgers


     I found myself wanting a wrap with a veggie burger the other night and ended up whipping up these burgers.  Simple and minimal are the key here and the base of the burger can be expanded to many other applications.  A lentil loaf or a garden vegetable lentil burger can just as easily be made with the addition of desired ingredients.  I really enjoyed these, made them around a half inch thick and when heated up they were nice and mushy inside...perfect for putting in a wrap.

1C      Lentils, cooked
1/4C  Quinoa, cooked
1oz    Cashews, raw
1oz    Almonds, raw
2T     Coconut aminos (can substitute reduced sodium tamari)
3T     Nutritional yeast
1T     Curry powder
2T     Red pepper flakes

Boil the first 4 ingredients until the lentils are cooked (appx 10min).  Drain and cool with cold water.  Add to a food processer with remaining ingredients and blend until you are able to form into patties.  You may need a tablespoon of water to make it stickier.  Form patties 1/2in thick and place on baking sheet.  Bake for 15-20 min at 350 degrees. ENJOY!

Saturday, August 13, 2011

Raw Strawberry Chia Seed Pudding

I made this at work on Thursday and let it set overnight and it was selling like hot cakes on Friday!
Everyone will like this treat because its sweet, nutritious, and easy to make.  I sure you will really like it.  It does have alot of sugar but it is a special treat and the sugar is nutrient dense!
1Qt     Vanilla almond milk, unsweetened
1C      Chia seeds
8oz     Date sugar
1#       Strawberries, trimmed

In a high powered mixer mix the milk, sugar and strawberries.  Mix well and make sure it is sweet enough for your family and friends.  Once its just the way you like it, remove from the mixer and place in a shallow bowl or casserole dish. Stir in the chia seeds well and let set for at least 12 hours.
I garnished this with chopped strawberries.


Sunday, August 7, 2011

Pan Wilted Beet Greens With Lemon And Garlic

Whipped this up at work a few days ago with some farmers market beets.  The lemon zest and garlic added with the bold taste of the beet greens give this dish all the flavor you could ask for.  Serve with any meal.

1#     Beet greens, cleaned
2T    Garlic, chopped
2T    Lemon zest
1/4C Lemon juice
1t      Braggs amino

   Over high heat in a large saucepan or roaster if available, wait 2 min for the pan to get super hot. (do not use Teflon) Once hot add the garlic and keep stirring for 15 seconds to give a little color.  Add the greens and keep stirring  until the greens start to wilt.  When the greens lose half of there mass(2-3 min) add the remaining ingredients and stir for 30 more seconds.  Remove from heat and serve immediately.  ENJOY!!

Wednesday, August 3, 2011

Carrot Top Tabbuleh

I go to the local farmers market once a week for work and buy a load of vegetables and fruit.  Today I picked up some white carrots and they had huge, great looking greens on top that had a wonderful flavor.  For some reason I thought of this Middle Eastern delicacy and substituting the parsley with carrot tops and boy I was glad I made that decision. This was A++ and knew I had to share it with all of you.

1C   Bulgar Wheat
2C   Carrot tops, rough chopped
1ea   Red onion, chopped
2ea   Tomato, medium chopped
1/4C Lemon juice
1t      Lemon zest
1T    Braggs aminos or coconut aminos or reduced sodium tamari
1/2t  Black pepper

Cook the bulgar by putting the dry product in boiling water.  Use at least 4 cups water.  Make sure you have plenty of water.  Cook until slightly al' dente  apprx 8-10 min.  Drain and cool.  Once cooled add remaining ingredients and stir it up.  Chill for at least 2 hours and serve.  ENJOY!!