WILD EARTH BURGERS

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.

Honey Butternut Carrot Bread

May 3, 2020 / Lyn Jones / 0 Comments

This is a delicious homemade, nutritious, spicy, honey sweetened loaf of moist, seeded butternut squash and carrot bread that’s super easy to make! For a savoury loaf, leave out the honey, add a pinch more salt, black pepper and replace spices for mixed herbs…a totally savoury variation.

Author: Berry Sweet Life

Ingredients
2 cups butternut puree (1 medium butternut)
1 cup grated carrot (1 large carrot)
2 eggs lightly beaten
1/3 cup olive oil
1/3 cup honey
1 1/4 cups wholewheat flour
1 tsp bicarb
1/2 tsp salt
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

1. Preheat oven to 175°C and grease and lightly flour a 9 x 5 inch loaf pan.
2. Slice butternut into cubes, steam 15 minutes until very soft. Puree (Blend until very smooth).
3.  In a mixing bowl, stir together the butternut, carrot, eggs, olive oil and honey.
4.  In another bowl, place flour, bicarb, salt, seeds and spices – stir together.
5.  Stir butternut into drys until well combined. Pour into loaf pan, top with more seeds (optional).
6.  Bake for about 50 minutes until a toothpick comes out clean.

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