Cook above ingredients in a small pot over medium heat for 4-5 minutes. Remove from heat and top with:
1 small nectarine, chopped1 tbsp walnuts, choppeddrizzle of agave nectar
I dropped the kids at school and headed out for a LONG run with Gumbo (my dog). We ended up running to Mount Tabor and doing the stairs 3 times before heading back home. As I said, I am in detox mode but also it is beautiful and sunny day and I was soaking up all that lovely sunshine. I think I may have a little bit of Vitamin D defiency going on because I am craving citrus fruits and have been eating tons of oranges and grapefruit lately.
I had a client session and then got cleaned up and ready to eat once again! This time it was those homemade veggie burgers I told you I was going to make yesterday. Oh my, these are really, really good!
Edamame Veggie Burger Adapted from Food Network website
I made a few changes to the recipe. First I eliminated alot of the salt that the recipe calls for, it did not seem necessary and I also made them vegan by making them with "flax eggs" instead of egg whites. They turned out fabulous!
1/4 cup millet
1/2 cup cold water
1/4 teaspoons kosher salt
1 medium carrot
1 large red radish
2 tablespoons finely grated, peeled, fresh ginger
1/2 clove garlic, minced
2 tablespoons freshly squeezed lime juice
2 tablespoons mirin
1/8 teaspoon Asian chili paste, such as Sri Racha sauce
1 pound frozen blanched, peeled edamame (soybeans), thawed
1 1/2 cups panko (Japanese-style bread crumbs)
3 tablespoons water
1 tablespoon ground flaxseed( mix the water and flaxseed together and let sit for about 5 minutes to sort of gel up)
Vegetable oil, for brushing
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and (flaxseed egg) until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread
I love the millet in these veggie burgers. It adds a nice little crunch and these were a winner with my husband as well. I served the burger in some whole wheat naan with a smear of Tali Sauce (I will tell you about that later) and some fresh spinach. Yum.
I would HIGHLY recommend making these veggie burgers. Super delicious.
So in my attempt to feed my children a healthy lunch in an eco-friendly way, I picked up two Laptop Lunch Bento Boxes this weekend. These are fantastic!
A bento life is a full life. It means you work hard, play hard and like to eat good food. Our LaptopLunches® line of bento box options helps bring balance and harmony to your busy life by making it fun and simple to pack meals for school, work, play, travel, and take out. You're on the go, and we're there to help you live life to the fullest.
It's that simple.
Good. Simple. Fun.
Bento Lunch Boxes
Laptop Lunches® are American-style bento boxes designed to help you pack nutritious, eco-friendly lunches. Our stylish lunch boxes--which come with a book of healthy lunch ideas and creative lunchmaking tips and recipes--are reusable, recyclable, and dishwasher safe. Our eco-friendly lunch boxes contain NO phthalates, bisphenol A (BPA), or lead.
These lunch boxes even come with their own silverware.
Check out LaptopLunches.com for more information. The lunch boxes come complete with a User's Guide that has fresh ideas for making wholesome, earth-friendly lunches your kids will love. My kids were super excited about these lunch boxes and have come of with a list of healthy items that they will eat! They also helped me pack the lunches this morning and asked if I would make some baked tofu for tomorrow. Love it!!
I am off to library duty at school! Have a great Fat Monday and I will check back tomorrow on Mardi Gras.