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

Gelatin Egg Substitute

This recipe is a great substitute for an egg when you are baking on the AIP or are cooking for someone with an egg allergy. Bear in mind it acts as a great binding agent however it will not leaven so you might want to add some GF baking soda if this is result you are wanting.

  • 3 TB boiling water
  • 1 TB Grass fed Gelatin
  • 1/2 tsp baking soda (optional)

Directions

  1. In a small mixing bowl, place the boiling water
  2. Add the gelatin
  3. Whisk until the gelatin is completely dissolved and frothy
  4. Lightly whisk in baking soda (optional)
  5. Use immediately since it will solidify as it sits

Yields 1 gelatin "egg"/ Time 5m

Whipped Coconut Cream

Coconut Cream is one of the saving graces when you are on the AIP and eliminating dairy from your diet. Here is the simplest recipe that will nourish and satisfy your cravings. Goodbye dairy.

  • 1 Tin of Coconut Cream (400ml/ 14 ounces)
  • 2 Tbs Maple Syrup or honey
  • 1/2 tsp Vanilla

Directions

  1. Place the coconut cream tin in the fridge for a few hours or overnight (this helps thicken the coconut cream)
  2. Open the tin and place all the solid coconut cream into a mixing bowl (save the milk for other recipes)
  3. Use stand mixer or hand mixer and whisk the cream until light and fluffy (approx 2-3m)
  4. Add maple syrup or honey and whisk for a few more seconds until combined

Enjoy on top of fruit, use with flavourings (matcha, cinnamon, carob...) or eat straight up. Leftovers may be covered in an air tight container and kept in the refrigerator for up to 3 days

 

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.

Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).

Enjoy.

 

 

 

Paneer

Paneer is one of the most beloved cheeses in our repertoire. Paneer has been made for centuries however the origin of this particular cheese is questionable. The word paneer is of Persian descent however it is well known and loved throughout South Asia under various guises.

It is a simple, versatile cheese that you can make and eat within a couple hours which compliments almost any Indian or Pakistani dish. It is a soft and crumbly cheese, reminiscent of haloumi but without the squeak or rubbery texture. All you need is milk, yoghurt, lemons, and salt. Try to use a biodynamic, probiotic, pot set yoghurt if possible. Paired with some amazing recipes you know it is doing both your body and tastebuds a favour.

Paneer Recipe:

  • Bring 3 cups of full cream milk to the boil. Continue to boil for 5 mins to reduce and slightly thicken.
  • Add 1 cup of full cream greek yoghurt.  Stir to combine.
  • Add juice of 1/2 fresh lemon.
  • Stir until the mixture "splits" into curds and whey.
  • Drain into a double muslin lined colander over a bowl to separate the curds from the whey. Save the whey.
  • Gather the muslin up around the curds and twist the top to gently squeeze the whey out.
  • Hang the muslin wrapped curds over a bowl in the sink to continue to "dry". You should do this for at least 20-30 mins, the longer you drain the curds the more firm it will be.
  • After it is finished "drying" place the ball on a cookie sheet and place a board or weighted object over the ball to flatten and form a disc. Let this form for 30 mins.
  • The paneer should now be set and resemble a firm, flat disc.
  • Serve with your favourite meal, snack or refridgerate for a yummy, nutritious snack.

Note: Keep the whey (in the fridge) to use in place of water in your recipes, use it in your juices or use it to cook your rice, beans or potatoes, etc. It will add extra nutrients and flavour.

xJo

 

My Cup of Chi and the information shared within is for educational purposes only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your Health Care Practitioner prior to making changes to your individual health and wellness program. Copyright 2016 Chi Medicinal Farm/ My Cup of Chi.

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