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!
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
The holidays are coming, the holidays are coming, the holidays are coming!
Whenever I think about the holidays, I get a warm feeling of food, laughter and especially family. I am sure I am not alone on that. But, I also think about how the holidays can be a way to be adventurous and create new memories, or time to think of ways to lively-up the old traditions. I was searching the web a little, and came across this Paula Deen video with Gina Neely showing how to make collard greens, a southern staple that I miss being made in the kitchen I grew up in (I don’t miss the smell, though lol!). I decided to get some and try out the recipe, but on smaller scale. The goal is to get a nice healthy dose of leafy-green veggies (instead of a of heart-attack) so I left out the ham-hock! The meal: Collard greens, white jasmine rice, tofu steaks with caramelized onions, and black beans> YUM!
Yes, these are actual mangoes in my crisper! Yum! (they were 4 for $1 at Food City by the way)
Unlike other fruits, mangoes have a high Vitamin E content!
Healthy skin yall!
High pectin content: reduces “bad” cholesterol!
Mango Tango Tomato Salsa 6 medium ripe tomatoes 1 onion, chopped fine 1 large mango, halved, seeded, peels, diced (kind of hard to do with all that juice, smack lips…) 2tbs fresh cilantro, chopped salt pepper tortilla chips
For the sweet-toothers like me!
Try adding dried apricots to a home-made trail mix for a boost of energy, and sweet flavor!
Cooking fresh apricots will increase the carotene and soluble fiber absorption into the body!
Apricot Breakfast Muffins Recipe (Substitute whole wheat flour, apple sauce, agave nectar, or soy milk for a healthier twist!)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped dried apricots
- 2 teaspoons grated orange peel
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
- Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Grapes are rich in polyphenols, which can help with cancer and cardiovascular disease prevention.
The skin in grapes are high in antioxidants catechin and resveratrol
Grapes (the darker the better) are good for antiviral and anti-fungal protection; they are also high in potassium and vitamin C.
Recipe: White grape and lemon foam
1 c grapes
3/4 sparkling mineral water
2 large scoops plain yogurt
1 1/2 tbsp concentrated frozen lemonade
- place grapes, mineral water, frozen yogurt, lemonade
- pour foam into glasses, top with a few grapes and serve