Healthy and awesome lunch
This recipe can definitely make most people re-think vegan burgers because it is really satisfying and has so many delicious things you don’t miss the meat! Great for entertaining and you can cook a big batch and eat them cold the next day too.
- 1 cup cooked quinoa (2 cups water and 1 cup quinoa= extra quinoa for salad tomorrow, bring to boil and simmer for about 15 minutes until all liquid is absorbed. Fluff with fork )
- 2 large sweet potatoes or yams cubed and cooked ( 3 cups cooked is what you want)
- 1 can no salt added black beans drained and rinsed
- 1/3 (heaping) cup quinoa flour or other gluten-free flour like garbanzo bean or almond
- 1 ear of fresh corn cut from cob
- 1/2 large red onion finely chopped
- 1 tsp. cumin
- 1 tsp. oregano
- 1/4 tsp. cayenne (or more if you like it hot!)
- Salt and Pepper to your liking
- Peel and cube your sweet potatoes or yams and place gently in large pot of boiling water. Cook until tender (about 20 minutes) Drain and put in a bowl to let cool.
- Cook your quinoa next so they can cool together.
- While those are cooking preheat your over to 400 – 425 (adjust according to your oven) and line a baking sheet with parchment paper or foil. ( I used oil and they do stick so choose your non stick weapon of choice)
- In a large bowl put 1/2 can of beans and mash those puppies with a fork.
- When the potatoes have cooled, roughly mash them with a fork.
- Add potatoes, quinoa, corn, the rest of the beans, flour, onion and spices. Stir together until just combined. (If your mixture seems too moist I adjust with a little more flour)
- This mixture makes between 10 – 14 burgers depending on the size you make. Gather handfuls of the “burger” mix and shape into patties. Place directly on baking sheet.
- Cook each side for 20-25 minutes. They can be tricky to turn because they do not have gluten (glue) to hold them together, do not let this discourage you! If they are too squishy leave them in for another 10 minutes per side.
- I broil mine for the last few minutes to give them a little crispy edge on both sides and find this really helps with the end result.
These burgers are wonderful on gluten-free buns with lettuce, red onion and a bit of veganaise/aioli and mustard! They are also great cold the next day with a salad and no bun.
Gluten free cooking is tricky and often frustrating. You are not alone when you go to flip the burgers and they are mushy and lose their shape! Don’t worry they are completely re-shape-able and the longer they cook, the more manageable they become and you will have a quinoa burger that you can proudly serve to your friends and family!
Hope you enjoy them and remember…….EAT…..HEAL…..LIVE
I have made smoothies most of my adult life and it wasn’t until this past year that I made a few changes that have had a BIG difference in my energy and concentration. First and most improved is the BlendTec blender which is the best blender I have ever had and secondly are the ingredient I incorporate from my garden.
I go out each morning and pick 3 – 4 big heirloom kale leaves and look for other dark greenery that could be used such as beet greens, broccoli leaves and sometimes lettuce although I would rather use that for my salad.
Once back in the kitchen I do a quick rinse and hold the stalk in one hand and slide my other thumb and pointer finger down the stalk to remove the greenery. When the stalk breaks I feel that means the rest of the leaf and stalk are tender enough to go in the blender. I use everything I pick and feel that each smoothie is packed full of great alive energy from those greens. I also put in a heaping teaspoon of Spirulina and another heaping teaspoon on Maca two ingredients that I had been intimidated to use, I’m still not sure why!
Then my base is a banana, frozen organic blueberries sometimes frozen strawberries and whatever else is in the fruit bowl that needs to be used. My liquid of choice is organic unsweetened almond milk and then I blend that puppy until smooth. If you need it colder add some ice, I like mine medium temp and take my vitamins with it.
The thing with smoothies that I really appreciate is that there is no waste, you ingest all the fiber of each ingredient and you get more brave as you realize this greenish thick drink tastes amazing and gives you a wonderful foundation to start your day.
Mango season is upon us! Let the celebrations begin! Mangoes are up there with bananas as a staple food for me. They make a great base for smoothies and can hang out with both the sweet and the savoury crowd. In this recipe we are replacing the tomatoes that are commonly used in salsa for delicious ripe mangoes. You can use this how you might use a traditional fruit chutney. It’s sweet and sour and tangy and goes fabulously with savoury dishes. I like to scoop it up in fresh crunchy cos leaves but you could just as easily mix it into a salad or serve with a cooked lentil curry or gluten-free vegan pie.
Measurements are very rough, just use what suits your tastebuds. Unlike baking & other cooked recipes, the flavour of raw food dishes will vary depending on the produce that you use. So always taste your food as you are preparing it!
1 mango, cubed
1/2 cup diced cucumber
1/4 cup diced red onion
finely diced red chilli to taste (seeds removed)
juice of half a lemon
tbsp chopped coriander (cilantro)
tbsp chopped fresh mint
salt & pepper to taste
Red onion can be replaced with spring onions if that’s what you have, red bell pepper would also be a nice addition.