I’ve just read Kimberly Snyder’s The Beauty Detox Solution, which I found to be a very interesting book. While some of her claims (e.g., eating light earlier in the day and heavier at night) are disputed by other research, I appreciate that the tone is not “do it my way or you are wrong.” She offers alternate solutions that would work for whatever you are willing to change in your diet. I’ll blog more about her book and other research I’ve come across later. Right now, I am excited to share with you her veggie burger recipe.
First, about my take on veggie burgers. I am a healthy eater in the sense that I eat a lot of fruits and veggies, I don’t drink any soda, and my drinks of choice are water and coconut water. I also work out 5-6 days a week. However, I have always been afraid of veggie burgers. Many have tofu, which I am learning is not so good for you because it is so processed. I thought I would try this recipe and LOVED it….so did my husband.
Alkaline-Grain Veggie Burger Recipe
1.5 cups water
.5 cups millet
2 garlic cloves, finely minced
2 Tbsp raw coconut oil or grapeseed oil, divided
1 large onion, finely minced
3 cups spinach, finely chopped (I used more…maybe 5 cups)
2 stalks celery, finely minced
2 small carrots, peeled and minced
2 Tsp Celtic or Himalayan sea salt (I used Kosher salt)
1 Tbsp cumin (I doubled this)
1/2 Tsp black pepper
1 cup amaranth flour
Soak millet overnight and rinse thoroughly before using.
In a sauce pan over high heat, bring the water to a boil. Reduce the heat, then add millet and simmer until millet has cooked to a softer texture, around 15-20 minutes. Pour millet through strainer and set it to the side to cool. (I found the millet soaked up all the water and did not need to strain it.)
Sautee the garlic in 1 Tbsp coconut/grapeseed oil until gently cooked, then add the onions, stirring until they are translucent. Add the spinach, celery and carrots, cooking for a few minutes. Add the salt and cumin and stir. Add the millet and stir. Turn off heat and add amaranth flour. Stir until mixture binds and then cool.
Form the mixture into 3-4 inch diameter patties and place on large plate. Heat large pan to high and coat with 1 Tbsp coconut/grapeseed oil. Sautee each pattie on both sides until firm and brown. (I would recommend medium heat.)
She does not advocate grains so she suggests putting on a salad or wrap in romaine or collard greens topping with sprouts, mustard and organic ketchup. We are going to make a salad with pita, the veggie burger and hummus.