Quick and Easy Veggie Patties
These veggie burgers are great to use up leftover cooked rice. I used walnuts for their heart-healthy Omega 3 fats, but you could substitute other nuts if you prefer.
- 2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
- 1 large onion, chopped
- 2 cloves garlic, chopped fine
- 1-1/4 cups ( g) lightly toasted walnuts
- 1-1/2 cups (360 ml) cooked brown rice (I used brown basmati)
- 1 Tbsp (15 ml) finely ground flax seeds
- 1/4 cup (60 ml) vegetable broth or water
- 2 Tbsp (30 ml) chopped fresh parsley
- 1/4 cup (60 ml) chopped fresh sage (about 10-12 leaves), or use 1 tsp (5 ml) dried sage
- 1/2 tsp (5 ml) smoked paprika
Directions:
Preheat oven to 190 C. Line a cookie sheet with parchment paper, or spray with nonstick spray.
Heat the oil in a frypan over medium heat and add the onions and garlic. Sauté until the onions are golden, about 10 minutes.
Meanwhile, combine the remaining ingredients in the bowl of a food processor and process until well mixed and almost smooth. Add the cooked onion/garlic mixture and process until combined. The mixture should be moist and sticky, but firm enough to hold a shape.
Using a large ice cream scoop or your hands (be sure to remove the processor blade first!), scoop about 1/3 cup (80 ml) of the mixture at a time and place on the cookie sheet. Flatten the patties to about 1/2 inch (1.25 cm) thick. If desired, spray or brush with a little olive oil (this will help the patties to brown up on the outside). Bake in preheated oven for 35-45 minutes, until crisp and dry on the outside. Patties may also be pan-fried for 5-7 minutes per side. Makes 8 patties. May be frozen.
(from http://dietdessertndogs.com)
Raw Kale and Avocado Salad
Kale is often referred to as the "Queen of Vegetables" for its amazing nutritional profile. This salad is quick and incredibly tasty, as kale loses any trace of bitterness when raw. It's a great way to boost your healthy mineral intake for the day.
Ingredients:
- 1 large bunch green kale, washed, stems removed, finely diced (about 1/2 inch or 1 cm. squares)
- 1 medium tomato, chopped
- 1 medium carrot, grated (optional)
- 1 green onion, sliced thinly (optional)
- 1 large ripe avocado
- 2 Tbsp. extra virgin olive oil (or use 1 Tbsp. each olive and hemp or olive and flax oils)
- juice of 1/2 lemon, or to taste
- salt, to taste
Directions:
Place the kale in a large bowl and top with remaining ingredients. Now comes the fun part: first, wash your hands. Next, squish the kale and everything else repeatedly between your hands and fingers, "massaging" the kale to help it soften and to blend all the ingredients to create a smooth and creamy dressing over the kale. Eat immediately. I adore this salad! Make 4-6 servings. Will keep one day in the fridge (but is a bit less perky the second day).
(from http://dietdessertndogs.com)
Raw Fig and Cherry Bars
I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12 per cent of this mineral's daily requirement for women. They're also high in protein and work as a great energy bar.
Ingredients:
- 2 cups (290 g) raw natural almonds (with skin)
- 1/4 cup (25 g) finely ground flax seeds
- Finely grated zest of 2 lemons, preferably organic
- 1-1/4 cups (190-200 g) quartered dried figs, stems removed (measure after removing stems)
- 2 Tbsp (30 ml) to 1/4 cup (60 ml) agave nectar, light or dark (to taste and depending on how dry the mixture is)
- 2 Tbsp (30 ml) raw tahini (sesame paste), or regular, if you're not concerned about the bars being raw
- 1 cup (120-130 g) dried tart cherries or dried cranberries
Directions:
Lightly grease a 9" (22.5 cm) square pan with coconut oil, or line with plastic wrap (I prefer the plastic wrap option).
In the bowl of a large food processor, combine the almonds and flax seeds and process until you have a fine meal that rises up (and begins to cling to) the sides of the bowl (it will appear as if the mixture has stopped spinning except in the very center). Do not overprocess, however, or you'll end up with nut butter!
Add the lemon zest and figs, and process again until well blended and the mixture resembles a coarse meal (there should be no large pieces of fig visible). Add the remaining ingredients and pulse or process briefly to chop the cherries and create a moist dough-like consistency. The mixture is ready if it sticks together and feels slightly moist when pinched between your thumb and fingers.
Turn the mixture into the prepared pan and press down very firmly with your fist or the back of a metal spatula (it helps to cover with plastic wrap first). The mixture should be extremely compact and solid -- press hard!
Refrigerate until very firm, about an hour, or at least 20 minutes. Cut into 12 bars and store in an airtight container in the refrigerator, or wrap each bar individually in plastic wrap to take along later. The bars will keep, refrigerated, for up to 2 weeks. Makes 12 bars.
(from Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar)
Butterscotch Blondies with Chocolate Chips and Dried Tarte Cherries
These are a favorite dessert in our house. They are rich-tasting, chewy, and the combination of rice syrup and maple syrup mimics a butterscotch flavor extremely well. I love the combination of cherries and chocolate, but you could stir in any additions you like as long as you keep the same proportions
Ingredients:
- 1 cup (140 g) light spelt flour
- 3/4 cup (90 g) barley flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/4 tsp (1 ml) fine sea salt
- 1/3 cup (90 ml) brown rice syrup
- 1/3 cup (90 ml) pure maple syrup
- 1/3 cup (90 ml) sunflower or other light-tasting oil, preferably organic
- 1 Tbsp (30 ml) pure vanilla extract
- 1/4 tsp (1 ml) rum or butterscotch flavoring (optional)
- 1/2 cup (100 g) non-dairy chocolate chips
- 1/3 cup dried tart cherries (45 g) or cranberries (40 g)
Directions:
Preheat oven to 180 C. Line an 8" (20 cm) square pan with parchment paper, or grease well and flour the pan (flouring is essential, as the blondies tend to stick to the bottom of the pan without the parchment).
In a medium bowl, sift together the spelt flour, barley flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the brown rice syrup, maple syrup, oil, vanilla and flavoring (if using) until well blended. Gently stir in the chips and cherries.
(from Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar)
