Foods, Uncategorized

Quinoa Burger

quinoa-burger

Quinoa Mushroom Burger

 

Ingredients

 

1 cup quinoa

2 cups water

1/4 cup olive oil, divided

1 large shallot, minced

1/2 teaspoon crushed red pepper flakes 

2 large Portobello mushrooms, stems removed and caps finely chopped (preferably using a food processor)

1/8 teaspoon salt

Freshly ground pepper, to taste

1 1/2 cups bread crumbs

1/2 cup mashed cooked yam, more if needed

6-12 lettuce leaves (if substituting for hamburger buns)

3 tomato slices (if used)

3/4 cup guacamole/avocado (if used)

Directions

 

First, rinse the quinoa well. Bring the water to a boil and add the quinoa, cooking until finished, 12 to 15 minutes, careful not to overcook. Drain, measure 2 cups and set aside.

 

In a large sauté pan, heat the olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook for 3 more minutes to soften, stirring often.

 

Place the mixture in a large bowl and add the quinoa, then add salt and pepper to taste. Set aside to cool and then add the breadcrumbs and mashed yam, kneading the mixture to fully incorporate and form the burger base. Test the mixture by forming a very small patty and frying it in a sauté pan; if the burger is too soft to hold together, add more mashed yam to bind. Make 8 patties by pressing the mixture firmly with your hands.

 

Heat a thin layer of olive oil in a large skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3 to 4 minutes per side.

 

Place the burger on a lettuce leaf (if using) and then top with tomatoes, guacamole or slices of avocado

 

Health and Wellness Associates

Archived

312-972-WELL

 

Happy Holidays

 

 

 

 

 

  

 

 

 

 

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Foods, Uncategorized

Peppermint Fudge

holiday-peppermint-fudge

Holiday Peppermint Fudge Recipe
Ingredients
2 1/2 cups chocolate chips (for the health benefits we use bittersweet dark chocolate chips)
1/3 cup canned (not the carton coconut milk…canned is best for this recipe) Coupons
1/4 cup coconut palm sugar
1 tablespoon pure butter (optional coconut oil)
Dash of kosher or sea salt
1 teaspoon pure peppermint extract, optional vanilla extract
1/2 cup diced walnuts (optional)
Directions

Add to a heavy saucepan chocolate chips, coconut milk, coconut sugar, butter or coconut oil, and salt, stir to combine. Turn to low heat and allow chocolate to completely melt, stir to prevent scorching.

After chocolate has completely melted remove from heat, add peppermint and stir to combine. If using walnuts, add and stir.

Allow to cool uncovered until fudge has reached room temperature.

Lightly oil a 1 quart casserole dish. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 squares.
Health and Wellness Associates
Archived
312-972-WELL

Foods, Uncategorized

White Chocolate Pomegranate Bark

whitechocalate

White Chocolate Pomegranate Bark

 

Ingredients

2 cups white chocolate, chopped

1 tablespoon coconut oil, melted

1/2 cup pomegranate seeds

2 tablespoons pistachios, finely chopped

Directions

 

Line a cookie sheet with parchment paper, set aside.

 

Melt white chocolate over double boiler or over low heat in a heavy pot. Add coconut oil, pomegranate seeds, and chopped pistachios, and gently stir to incorporate, being careful not to break open the pomegranate seeds. Pour mixture into prepared cookie sheet, spreading evenly.

 

Allow to set until completely hardened. Break into large pieces and store in air tight container. Enjoy!

 

Health and Wellness Associates

Archived

312-972-WELL

 

Happy Holidays