Minted Chickpea Burger with Sweet Golden Yoghurt Sauce

These Chickpea Burgers are a favourite of anyone who tries them ... even the most staunch carnivores have eaten these and actually said, "THESE CAN'T BE VEGGIE! Can I have another one please?!"  So I ALWAYS make a double batch. ;)

Minted Chickpea Burger with Golden Yogurt Sauce

Serves// 6

Ingredients

Sweet Golden Yogurt Sauce

  • 1 cup greek yoghurt (or vegan yoghurt)
  • 1 garlic clove, peeled and minced
  • 1 TB honey (optional)
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • Salt and Pepper (to taste)

Minted Chickpea Patties

  • 1 (400mg) can chickpeas, well-drained and rinsed
  • 1/4 cup fresh mint, finely chopped
  • 1/2 cup shallots, minced
  • 2 TB bread crumbs (or gluten free crumbs)
  • 2 TB freshly squeezed lemon juice
  • 2 TB tahini
  • 1/2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp ground cumin
  • 2 TB coconut oil, for oiling the pan

To Assemble

  • 6 buns or wraps (or gluten free buns)

Preparation

  1. To make the yogurt sauce, place all the ingredients in a small bowl and mix through until combined.
  2. To make the patties, place half of the chickpeas in a medium bowl and lightly mash. Add the mint, shallots, bread crumbs, and lemon juice and mix well.
  3. In a food processor, combine the remaining chickpeas, tahini, salt, pepper and cumin until smooth. Add to the mashed chickpeas, mix well, and form into six patties.
  4. Place 2 TB of Coconut Oil in a fry pan over medium heat and cook the patties until dark golden brown and crispy, about 5 minutes. (The trick is to flip them just once allowing a tasty, crispy bark to form on the surface. Drain on paper towels on a wire rack.)
  5. Stack a patty (or two) on a Gluten Free Bun or Wrap and drizzle with yogurt sauce and fixings (lettuce, tabbouleh, tzatziki, carmalized onions, roasted veggies...). Whatever takes your fancy.
  6. Serve with a gourmet mixed salad or baked sweet potatoes fries.

I hope you take this recipe and make adjustments or flavour additions where your tastebuds (and your tum) see fit. I eat primarily gluten free
but my husband doesn't so we make mine gluten free and his with gluten. To each their own. In the end it's all about health and jammed packed flavour.

Enjoy.

xJo

Thank the Goddess... of Quinoa (Chenopodium quinoa)

Thank the Goddess who created Quinoa (Keen-wah). This amazing ancient grain that has a history of being around for thousands of years and was the staple diet of the Incas has only made it into the culinary mainstream over the last decade. It is another superfood, complete with nine amino acids, naturally high in fibre, high in protein and low G.I. The other amazing property of this pseudo grain is that it is gluten free. Delicious, highly nutritious and perfect for gluten-free warriors!

Thank the Goddess.

 

 

 

Roasted Carrot Ketchup

This incredible recipe satisfies the craving for tomato sauce or ketchup. It is nightshade free, Paleo and AIP friendly. It can also be thinned out to make a sauce for zucchini noodles or even made into a salad dressing by using 1 part of the RC ketchup to 2 parts EVOO. Seriously delicious.

INGREDIENTS

  • 5-6 organic carrots
  • 1 whole beetroot (quartered)
  • 1-2 TB olive oil
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 TB maple syrup (optional)
  • 1/2 tsp sea salt

DIRECTIONS

Place the carrots and beetroot into a roasting pan. Lightly drizzle with olive oil, toss to coat then lightly season. Roast in a moderate oven (180C/350F) until soft and caramelized. Once the veggies are cooled, combine the ingredients together and place in a good quality blender. Blend for 2-3m or until smooth and creamy. Serve as you would, tomato sauce or ketchup.

Creamy Coconut Milk

Creamy coconut milk. Yum.

Coconuts are nutrient dense and are very rich in fiber providing an array of health benefits and as an added bonus they are lactose free. They contain vitamins such as B1, B3, B5, B6, C and E, and minerals including iron, manganese, selenium, sodium, calcium, magnesium, zinc and phosphorous. Although coconuts contain fat, it is mostly in the form of medium chain saturated fatty acids (MCFAs) with one in particular called lauric acid. Lauric acid, once converted into monolaurin, provides antiviral and antibacterial properties that destroys a wide variety of disease causing organisms. It has also proven to positively affect the serum lipid profile in men and women. With that said, like anything, coconut should be eaten in moderation.  Due to the high levels of inulin fiber and moderately high levels of phytic acid those with Autoimmune Illness, particularly those with Coeliac, IBS or severe food intolerances, may experience side effects if eaten in excess. If you react to something, don't eat it. If you tolerate it, then enjoy every beautiful morsel.

Creamy Coconut Milk (Yields 3 cups)

2cups of shredded coconut (organic, if possible)
4cups of boiling water
2TB of maple syrup or honey
1/4 tsp sea salt

1.  Steep the shredded coconut in boiling water (5-10m).
2. Place the coconut and water into a good quality blender (I use a Vitamix) and blend on high speed for a few minutes.
3. Cool the mixture enough to handle.
4. Take a clean glass pitcher and place a cheesecloth over a sieve and place it on top. Pour the mixture into the cheesecloth/strainer. Strain the coconut liquid from the pulp.
5. May be used immediately, stored in an air tight container in the fridge for a few days or frozen for a few months. Shake or stir before use.
6. Enjoy in smoothies, dressings, baking, or whatever takes your fancy. Yum.

Oh and by the way, the leftover coconut pulp can be made it into a beautiful coconut flour.

xJo

Chi-Ki Cocktail

Life is all about balance and enjoying the infinite treasures it has to offer.  There is a time and place for alcoholic beverages and this Chi-Ki Cocktail is probably the healthiest sort you will find.  The blackberries are packed with antioxidants, milk thistle helps detoxify, and the coconut water helps replenish your electrolytes while you relax and enjoy the occasion. Tis the season.

1. In a Blender mix:

  • 2 cups of organic blackberries (fresh or frozen)
  • 1/2 cup fresh organic lavender
  • 1 TB organic milk thistle juice
  • 6 TB raw honey
  • 150ml of fresh lime juice (4-5 limes)
  • 250 ml of sparking mineral water

Blend until combined into a juice.

2. In a pitcher add:

  • 2 cups of ice
  • 1/2 cup frozen blackberries
  • 250ml premium GF vodka (may be omitted)
  • 500ml of blended blackberry juice
  • 500ml of organic coconut water

3. Serve in beautiful cocktail flutes. Enjoy.

 

Happy Holidays!

xJo