Archive for September, 2010

Ultimate Veggie Burger with NO Bun

Thursday, September 30th, 2010

Ultimate Veggie Burger

2 1/2 cups garbanzo beans (they can be canned or sprouted)
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup fresh cilantro
1 onion chopped
Grated zest of 1 large lemon
1 cup micro sprouts (try alfalfa, onion, or broccoli)
1 cup toasted whole-grain bread crumbs
1 tablespoon extra virgin olive oil (or clarified butter)

Combine garbanzo beans, eggs, and salt in a food processor. Process until mixture is the consistency of a very thick slightly chunky hummus. Pour into a mixing bowl and stir in cilantro, onion, zest, and sprouts. Add breadcrumbs and allow the mixture to sit for a couple of minutes so the crumbs can absorb some of the moisture. You should now have a thick mixture you can easily form 12 1 1/2 inch-thick-patties.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties over and cook on the other side for 7 minutes or until golden. Remove from skillet and cool on a wire rack while you cook the remaining patties.

Carefully cut each patty in half, insert your favorite filling, and enjoy immediately.

Yield: 12 mini burgers

Filling options:
-Avocado slices
-Sliced tomato
-Grilled vegetables
-Smoked paprika
-Onions

(Recipe from Super Natural Cooking by Heidi Swanson)

Easy Homemade Almond Milk

Thursday, September 30th, 2010

Yield: 2 1/2 cups

2 1/2 cups water
1 1/2 cups soaked almonds
3 pitted medjool dates (soaked)
1 vanilla bean (or 1/2 teaspoon vanilla extract)

1. Place water, almonds, dates, and vanilla in a blender.

2. Blend on high speed until very smooth.

3. Place fine mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the stainer to extract as much milk as possible. (Alternatively, you can use a cheese cloth or sprout bag or stain the milk)

4. Discard the pulp left in stainer. Transfer the milk to a sealed container and store in refrigerator.

*Almond milk will keep for five days. It will separate, so shake well before using.*

Variations:

Raw Honey or Agave Almond Milk: Omit the dates and add 2 teaspoons raw honey or agave nectar.

Almond milk with Stevia: Stevia is a naturally sweet herd that can be used if you are avoiding fruit sugar and other sweeteners. Omit the dates and add 1/4 teaspoon stevia powder or 4 drops liquid stevia.