Guest Post by Nikki Hurst
This burger recipe is loaded with antioxidants, particularly Vitamins E & A (beta-carotene). Both are skin-supporting nutrients and immune-system support. Packed with fibre and plant protein, these patties can be served on buns, in wraps, or with a salad. This recipe serves: 2
Ingredients:
½ cup red lentils
1 medium sweet potato, diced (peel on)
1 tbsp of cold-pressed olive oil or coconut oil
1 clove of garlic, minced
1 celery stick, chopped fine
1 medium carrot, chopped fine
¼ cup cashews
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
Black pepper to-taste
1 flax or chia egg (add 3 tbsp water to 1 tbsp ground flax / ground chia, whisk, let settle in fridge for 15 minutes.)
Method of Madness:
Simmer lentils and sweet potato in water or broth for 15 minutes, or until soft (not mushy)
Pre-heat oven to 400 degrees Fahrenheit, and line a baking sheet with non-stick baking paper
Process cashews and spices, add the lentils and sweet potato, and blend again until smooth.
Mix in the flax / chia
Shape into patties
Bake for 40 minutes or until firm
Nikki Hurst is a Holistic Nutritionist at The Movement Studio and founder of Veganomical Living, specializing in Plant-Based Diets for women pre-conception to postpartum. Also educated in the areas of hormonal imbalance, digestion, inflammation, candidiasis, fatigue and dysglycemia, Nikki is a firm believer in nutritional medicine, preventative medicine, and the psycho-spiritual connection between mind, body, spirit and health..
