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.
November 15, 2020 / Lyn Jones / 0 Comments
Sprinkle onto garden salads, dips or to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious. You’ll never buy dukkah again once you’ve made your own.
Makes 1 jar
INGREDIENTS
150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
METHOD
- Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
- Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
- Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
- Store in a glass jar in the fridge.
- Serve and enjoy – keeps well in an air tight glass jar in the fridge – ready to serve.
NOTES:
Sprinkle over favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.
Feel free to add other spice, nuts & seeds to your own tastes – Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.