30 days of Pure Wholefoods …
30 days of sharing information & inspiration for adding more veggies and wholefoods to your daily diet.
Why!?
I just love this food and I know that adding more greens, more pure whole foods does so much good for body and mind. My hubby has (finaly) decided to give it a 100% go and that makes me super happy and proud.
During these 30 days I would love to prove him though that a whole plantbased diet can be fulfilling and tasty! This is not based on weightloss but he probably will lose some body fat. This diet will get your energy up and inflammation down.
He knows all the reasons, lol, has heard it a few times … but I guess he had to decide for himself, the only way this will work. Curious about his findings in 30 days time …
Pure, seasonal wholefoods are the key to better health, great skin, less body fat and a boost of pure energy. The benefits can be huge even if only one or two meals are replaced by fresh plantbased foods!
Our daily food and inspiration are accesable on Facebook through the link, https://www.facebook.com/TinaRedderRawAlkalineDiet/?fref=ts,
and here on the blog I share recipes we often enjoy or some great new finds like these
Chickpea & Sweet Potato Burgers
What I always strive for is to make food that can be easily transformed into a yummy lunch or sometimes frozen for another day. Both apply to these burgers.
The lunchbox salad ( read a fullfilling complete meal ) is made of a huge handful of green leaves, I used dandelion, baby spinach would also be great, chopped cucumber, celery, cherry tomatoes, olives, spiced pumpkinseeds and two Chickpea Sweet Potato Burgers burgers cut into bitesize bits. Complete with my Creamy Avo Mint Dressing!
Ingredients for 6 burgers,
- 1 finely chopped onion
- 1/2 tsp. coconut oil or water to saute the onion in
- 1 clove of garlic
- 1/4 to 1/2 tsp. pink or sea salt
- 1 and 1/2 cup cooked chickpeas
- 1 cup sweet potato puree, I used the ones with the purple skin and white flesh. Sweet potatoes are the best when ovenbaked instead of cooked. Baking concentrates the flavour and sweetness.
- 2 tsp. chopped sage
- 1 tsp. fresh thym leaves
- 1/2 cup of oatmeal ( glutenfree ) blended to make it finer but not into a flour, this can be replaced by buckwheat or quinoa flakes
- breadcrumbs to coat the burgers ( gluten free ), I used crushed sugar free cornflakes, the only thing I had on hand. Coating the burgers is optional but it does add a nice crunchy bite. Breadcrumbs are easy to make, just save up some older ( gluten free ) bread and dry it completely in an oven on low or in a dehydrator. Using a food processor you can make the dry pieces into a flour. Breadcrumbs can be kept for a long time in an airtight jar.
Bake the onion and garlic in the coconut oil until soft. Add the chickpeas to the foodprocessor and process until fine. Turn it into a big bowl and add the remaining ingredients and turn it into a dough, flavour to taste. Make the burgers, roll them in the breadcrumbs, bake in a preheated oven 400F, or in a skillet with some extra coconut oil.
More burgers …
Creamy Avo Mint DRessing
- 1 avocado, chopped
- 1 handful of fresh mint leaves
- 1 Tbsp. tahini
- 2 to 3 Tbsp. fresh lemon juice
- 1/4 cup of water
- pink or sea salt and black pepper
All the ingredients in a small blender or in the smaller bowl of a food processor until creamy. Here served with a few Tbsp. of coconut yoghurt and fresh sprouts.
The burgers are great with a big salad or during the colder months with a warm veggies as a side dish like steamed cauliflower red cabbage or my “hungarian” spinach like my mom used to make, without the milk and flour though. Organic veggies out of the freezer are perfectly fine and very affordable.
My “hungarian” Spinach
I let the spinach thaw, about 200 grams for 2 portions, then cook it for a few minutes and blend it with a heaped 1/4 cup of soaked cashews and 1/2 cup of water until creamy. I also add 1 tsp of arrowroot and place it back on the stove to thicken up a bit. Add pink salt, may be garlic powder and black pepper to taste. That is it. Great with ovenfried sweet potatoes or over pasta like a thick sauce.
I hope you give it a try! If you do let me know how it turned out 😀
Tina
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