As usual, I needed to use my eggplant, which was going bad too soon. I also had a taste for a lettuce-wrapped burger, so my search for dinner recipes began. I found this video. The woman in the video is quite annoying, but the burgers she made looked really good. I didn’t have all of the ingredients that she used, and I am not eating soy or sugar or dairy, so some things that she used I left out. Now that I think about it, my recipe was nothing like hers. I just used it as inspiration. 🙂 I hope the pictures explain what I did well enough.
1.00 cup, raw
|molybdenum||4.10 mcg||5.5||5.0||very good|
|potassium||188.60 mg||5.4||4.9||very good|
|vitamin K||2.87 mcg||3.6||3.3||good|
|vitamin B6||0.07 mg||3.5||3.2||good|
|vitamin C||1.80 mg||3.0||2.7||good|
|vitamin B3||0.53 mg||2.6||2.4||good|
The “kind of” in the tile means that the burgers didn’t come out as firm as an actual burger (meat, veggie or bean). They were soft, and a little crumbly. it may be a good idea to add something like oatmeal to absorb the liquid and hold the burger together. I added some brown rice flour (as you’ll see in the picture) to make the burgers a little dryer. They were still really good on the lettuce!
Thanks for reading!
If you are tired of mainstream American songs (can’t call this stuff real music)? Well check out the new page on SoNappy: AfricaMix! Here I will be posting songs and mix tapes by African artists. I love to hear beats and rythyms from the Motherland, but there are usually hard to find. So I am on a mission to put as many as I can in one place! Hope you enjoy the sound of music!
Playlists will incude:
Tcha Tcho and
You may be wondering why I have been posting so many food blog entries…
Well I’ll tell you anyway,
I have been trying to find the right foods that are easy to digest for my sensitive stomach. I cut out
red meat a long time ago, and dairy even longer ago. Now I am a vegetarian (since around December, 2011). I thought this would really help my digestion woes, but I still had bubbles in my stomach after eating certain meals. I kept on eating things without trying to pin point the culprits.
Enough is enough!
I have decided to cut out soy and gluten (think I am gluten-sensitive).
Goodness! What can I eat???
Basically, fruits and veggies, and rice.
I am also trying to find what foods trigger the inability to control high
stress levels. I have lately been experiencing high anxiety, and riding an emotional roller coaster! I am almost certain is has a lot to do with sugar (all refined types)! So no more of that either, I have now cut back about 90%. It would have been 100% if I looked closer at my cereal ingredients, which read brown sugar. I have honey and agave nectar; I wonder if these are digested and metabolized the same as refined sugar??? I’ll go easy on these too.
Anyway, there you go, now you know why my mind has been on food lately. This food trip also relates to my hair, big time! I’ll be making a hair video soon; I have seen some changes in my scalp that I must rant about!
I hope you enjoy the food entries, more to come…
I don’t know, but I just bought 4 pounds for $5 at Sunflower Market!
4 large strawberries
a few slices of fresh pineapple
a handful of whole flax seeds
a squirt of Holy Basil leaf liquid herb
3 ice cubes
about 3/4 cup rice milk
Studio Edirisa’s documentary The Bakiga – How we throw away our African culture (2006, 29 minutes) is a story about Festo Karwemera and his people of southwestern Uganda. It is a critical assessment of how much remains of the traditional culture and a protest against the Bakiga’s imitation of their former colonial masters.
I threw some ingredients together and created this really tasty quinoa salad:
Black Beans (warmed)
Orange Bell Pepper
Curry, Cumin, and other Indian Spices
Be unique, Be creative
Well its not really the season for pears until about May (through October) but who cares... Pears: are safe for people with food allergies are a good source of vitamin C, fiber and potassium contain hydroxycinnamic acids--antioxidants/cancer and bacteria fightingRecipe: Pear and Rosemary Cocktails from Martha Stewart
- 6 to 10 Seckel pears
- 4 cups (32 ounces) vodka
- 1 cup sugar–I would use a sweetener such as agave nectar
- 12 sprigs fresh rosemary plus more for garnish
- 1 1/2 cups (12 ounces) pear nectar
- 4 cups (32 ounces) sparkling water
- Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).
- Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.
- Fill 12-ounce glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup, and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs