North Carolina has had the kind of weather that makes people want to eat burgers. I like this recipe because it doesn’t have to be eaten as a burger. It can be eaten as a sandwich spread or a salad topper, even a dip for chips.
- 1 15-ounce can chickpeas, drained
- 1 cup shredded carrots (I used juice pulp!)
- 1/2 onion, diced
- 1 T olive oil
- 1 T mellow miso
- 1 T braggs liquid aminos
- 1 t dried dill
- 1/2 t salt
- pepper to taste
Put all ingredients in a food processor and process until the mixture starts to come together. If it looks really dry drizzle in more oil until the desired consistency is reached. Taste for seasoning and adjust if necessary.
For burgers, scoop a 1/4 cup of the mixture and form into a patty. Cook in a hot pan with a little oil on both sides until they are nicely browned.
Carrot, apple, ginger juice with coconut water (workout recovery) (Taken with instagram)
This is pretty self-explanatory: carrot soup with hints of apple and the zing of ginger.
- 1 onion
- 1 1/2 inches fresh ginger, grated (2 T ginger juice works too)
- 1 stalk celery
- 2 cups chopped carrots
- 1 c unsweetened apple sauce
- 2-3 c vegetable stock
- 1 t cinnamon
- salt/pepper to taste
Saute the onion about 3 minutes in 1 tablespoon olive oil. Add the celery, carrots and ginger. Cook for about 5 more minutes. Add the rest of the ingredients (enough broth to just cover the ingredients - the more you add the thinner your soup will be, so adjust according to your preferences). Bring to a boil, reduce to simmer about 15-20 minutes. Blend so that it’s smooth (you can use a food processor, blender or immersion blender).
- For a Thai spin add 1 t curry powder and sub 1 cup of broth for coconut milk.
You can eat this bread whenever you want, but I think it makes a perfect breakfast. It’s easy, just a little sweet, has a vegetable and a fruit, and it’s delicious. Plus it keeps you full for a long time! This bread freezes really well too, so if you aren’t going to use it within 5 to 7 days of making it just toss it in the freezer, defrost and it will taste brand new.
- 1 3/4 c flour (whole wheat or all-purpose)
- 1/2 c coconut flour (can sub 3/4 c oatmeal)
- 1/3 c sugar
- 2 t baking powder
- 1 1/2 t cinnamon
- 1/2 t baking soda
- 1/2 t ground ginger
- 1/2 t nutmeg
- 1/4 t salt
- 1 1/2 c coconut milk (or any non-dairy milk)
- 1/4 c oil (if using coconut flour I recommend using coconut oil because the dryness of the flour is balanced by the greasiness of the coconut oil)
- 1 T flax plus 3 T water (mix separately)
- 1 t vanilla extract
- 2 cups shredded carrot
- 1/3 cup shredded coconut
- 1/3 c chopped dates (raisins or any other dried fruit will work as well)
Preheat the oven to 350F. Grease a loaf pan and set aside.
Sift together the dry ingredients. In a separate bowl whisk milk, oil and flax mixture. Add the dry ingredients to the wet ingredients and mix. Gently mix in the carrots, coconut and dates.
Bake for 1 hour. Let cool before removing from pan. Serve warm with butter or cream cheese.
Prep time: 20 min Bake time: 1 hour Yields: 4 servings (about 8 slices of bread)