November 15, 2020 / Lyn Jones / 0 Comments
Makes 10 delicious burgers
These are high in fibre, antioxidants and protein to aid muscle repair and help energise the body.
INGREDIENTS
220 g (7 oz) carrot grated
90 g (3 oz) kale or cavolo nero, finely shredded
1 tablespoon extra virgin olive oil
500 g (16 oz) cooked short grain brown rice
4 spring onions (shallots), finely sliced
1 bunch coriander (cilantro), finely chopped
4 nori sheets, shredded
125 g (4 oz) organic tempeh, grated
2 tablespoons tahini
1 tablespoon tamari soy sauce
sesame seeds for rolling
METHOD
SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.
ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari – mix to combine.
FORM into burgers then roll in sesame seeds. Rest in fridge at least 1 hour or overnight to set.
BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.
SERVE and enjoy hot or cold, served with smashed avocado and a squeeze of lime.
NOTES AND INSPIRATION
Tahini helps bind the burgers and adds a good dose of calcium, whilst coriander adds minerals and acts as an anti-inflammatory. I also love to boost the nutrient + omega 3 profile of the burgers by adding grated carrot, kale, nori seaweed and spring onion.
August 4, 2020 / Lyn Jones / 0 Comments
This delicious Spread is low carb, sugar free, and tastes absolutely amazing and very quick. Use on bread, on Greek yogurt with nuts and seeds, or Muesli. It’s healthy – great for diabetics, celiacs, those with gluten intolerance, and for anyone following a low carb, keto or LCHF way of eating.
- 2 cups raspberries fresh or frozen
- 2 tablespoons chia seeds
- A squeeze of lemon or to taste
- ½-1 teaspoon Stevia Blend I like to use this one
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Cook raspberries and sweetener in a sauce pan for 5-8 minutes till soft. If using fresh berries add 1 tablespoon of water to pan before heating.
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Allow to cool slightly and add remaining ingredients.
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Store in the fridge for up to 2 weeks.
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Taste the dish before you add any additional sweetener.
Note that if you use fresh raspberries you may need to add a tablespoon of water to the recipe prior to cooking to add a bit of additional liquid. For the strawberry version of this jam, check out
Sugar Free Strawberry Chia Jam Spread or simply use hulled chopped strawberries in place of the raspberries in this recipe. Chop them into smaller pieces so they cook more quickly as srawberries are denser than raspberries. Add a tablespoon of water to the strawberries before heating. Strawberries need to be cooked for about 10 minutes to get them soft. Use the same quantities as per the recipe above.
Serving: 1serve | Calories: 17kcal | Carbohydrates: 2.7g | Protein: 0.6g | Fiber: 1.7g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.