Welcome to my blog you sexy beast.
Today I’m teaching you how to make this recipe for one reason.
Uno, un, mot, ekahi, moja, satu (and now you know how to say “one” in Spanish, French, Hawaiian, Swahili AND Bahasa Malaysia. Bet you didn’t wake up this morning thinking you were going to learn some Swahili today, did ya’? You never know what life is going to throw at you.
See, I want you to make sweet passionate love to your life, not just go through the motions. I want you to have that zing, that spark, that twinkle, that glow, so you can go through your life living like you mean every second of it.
Part of getting there is eating like you give a fuck. When we eat nutrient dense food, we feel better. Period. Don’t over-think it, just go with it.
Because when we feel better, life gets easier.
Lentil Millet Burgers over Collard Greens with Miso Tahini Dressing
1/2 cup uncooked millet (85g)
1/2 cup uncooked red lentils, rinsed (100g)
1/2 cup walnuts (50g)
1 teaspoon coconut oil (6g)
1/2 cup red onion, diced (65g)
2 cloves garlic, minced
1 cup red cabbage, chopped (70g)
10 turns fresh black pepper
1 teaspoon garlic powder (4g)
1 teaspoon sea salt (6g)
- Preheat oven to 350° (177°C).
- Cook the millet by placing the millet and 1 cup (235ml) of water in a pan and simmer on low for 15 minutes, until all the water is absorbed. Set aside.
- Cook the lentils by placing the lentils and 1 cup (235ml) of water in a pan and simmer on low for 15-20 minutes or until all the water is absorbed and the lentils are soft. Set aside.
- Heat the coconut oil in pan over medium heat and saute the onion for 2 minutes.
- Add the garlic and cabbage and saute for an additional 3 minutes.
- Place the cooked millet, cooked red lentils, walnuts, onion, garlic and cabbage mixture, garlic powder, black pepper and salt in the food processor and process until smooth (process until as smooth as you can get it, there might be some bits that don’t get totally smooth and that is A-okay).
- Shape into 5-6 equal size patties and place on a parchment lined baking sheet (if you don’t have parchment paper just use a little oil to lightly coat the baking sheet).
- Bake for 15 minutes on one side, flip over and bake for an additional 15 minutes.
Miso Tahini Dressing
1/4 cup tahini (60g)
2 teaspoons organic dark miso (12g)
1 tablespoon fresh lemon juice (15ml)
1/2 cup water (118ml)
White pepper to taste
- Place all ingredients into a bowl and whisk until everything is combined.
- Store in the fridge.
Water Sautéed Collards
1 bunch of organic collard greens
2 tablespoons water (30ml)
1/2 teaspoon garlic powder (2g)
- Take the stems off the collards and save for juicing or making fried rice (or something equally yummy).
- Slice the collard leaves into long ribbons.
- Place the water in a pan and heat until there is steam rising from the water and small bubbles start to appear.
- Add the collards and the garlic powder and saute for 30 seconds – 1 minute, just until the collards get bright green and look like they have softened slightly.
- Drain the water from the greens.
- Place a portion of greens on a plate and top with a burger patty, sliced avocado and sliced red onion (and whatever other veggies you want to add) and drizzle with Miso Tahini dressing.
Let the deliciousness make you smile and the nutrients penetrate your cells and keep you healthy and happy.
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