GLOW

I had the pleasure of visiting my friend Courtney again last week, and relished the opportunity to enjoy her cooking. My gratitude for having food prepared for me by others is immense; it is such a novel experience to sit at the dinner table and have a plate handed to me that I can eye with anticipation rather than anxiety. She always does such a wonderful job coming up with thoughtfully prepared meals that adhere to my lengthy list of food restrictions. On my last evening at her lovely country home, she prepared delicious veggie burgers made with quinoa, pistachios, cashews and chickpeas, and I just had to figure out a way to replicate them in my own home. I was happy to have come up with a similar recipe the other night that both my husband and I loved. I served them over a bed of baby arugula with a homemade basil avocado mayo and celeriac fries. I topped my husband's with sauteed red peppers, and mine with roasted fennel. Thank you so much, Courtney, for the inspiration!

1/2 CUP QUINOA

2 TBS TEFF

1 1/4 CUPS WATER

-

1/4 CUP SUNFLOWER SEEDS

 2 TBS FLAXMEAL

1 TBS TEFF FLOUR

1 TBS TAPIOCA FLOUR

1/2 TSP SMOKED SEA SALT (I USE SMOKED MEXICAN, A BLACK SALT)

1/4 CUP CANNED GARBANZO BEANS

4 TBS LIQUID FROM CAN OF BEANS, OR ADDITIONAL WATER

1/4 CUP ROASTED PISTACHIOS, CHOPPED

-

GRAPESEED OIL

COOK QUINOA AND TEFF ON STOVETOP. TOAST SUNFLOWER SEEDS IN PAN ON STOVE, AND GRIND IN FOOD PROCESSOR TO A MEAL. MIX FLAXMEAL, FLOURS AND SALT WITH THE SUNFLOWER SEED MEAL. MIX COOKED QUINOA & TEFF IN WITH MIXTURE. SLIGHTLY MASH BEANS WITH A FORK, MIX THEM AND PISTACHIOS WITH THE OTHER INGREDIENTS. FORM INTO PATTIES. HEAT PAN ON STOVE, GENEROUSLY COAT PAN WITH GRAPESEED OIL, AND COOK PATTIES UNTIL BROWNED ON EACH SIDE.

MAKES ABOUT 6 BURGERS

2 AVOCADOS

1/2 CUP HEMPMILK

JUICE OF 1 LEMON

1/4 TSP SEA SALT

ABOUT 1/2 CUP FRESH BASIL LEAVES

PROCESS ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER UNTIL PUREED. SERVE ON BURGERS AND USE AS A DIP FOR FRIES.

For the greater part of this past year, I've approached social gatherings that included food (although to be fair, which ones don't?) with a great deal of anxiety. How could I not? There's always the inevitable experience of figuring out how best to politely refuse food, how to concisely explain why you can't partake, and how to avoid conversations that are laden with suggestions of hypochondria (or eating disorders) or pity. Ugh. As I slowly but surely got a handle on my diet, though, I was able to grow in confidence, and able to come up with recipes that could please my body's unique needs, and also please a variety of palates. Now when I'm in said situations, I can bring food to share with everyone rather than eat before I go (making myself much less conspicuous), and I can approach the inevitable inquiries with confidence and (hopefully) tact. Rejoice! 

On the 31st I attended a wonderful Samhain celebration in a rural area of our lovely state. I wasn't very familiar with the majority of attendees prior to the gathering, so in order to ease the aforementioned anxieties, I was especially keen on bringing some tasty fare to share with everyone. This dish was a hit, and helped to warm our bellies as we ushered in the dark half of our year with positive energy and healing. May it do the same for you!

1 1/2 CUPS QUINOA

1/2    CUP AMARANTH

6       CUPS WATER*

1       TBS CUMIN

2       TSP CORIANDER

1 1/2 TSP SEA SALT

3/4    TSP ALLSPICE

1/2 CUP RAW PUMPKIN SEEDS (PEPITAS)

1/4 CUP RAW SUNFLOWER SEEDS

1/2 CUP PACKED FRESH BASIL

1/2 CUP LOOSELY PACKED CILANTRO

1/4 CUP OLIVE OIL

1 15 OZ CAN CHICKPEAS/GARBANZO BEANS

2 YAMS/SWEET POTATOES (I USED ONE JEWEL & ONE JAPANESE)

OPTIONAL:

ADDITIONAL 1/4 CUP BASIL & 1/4 CUP CILANTRO, WHOLE

ZEST & JUICE OF ONE LEMON

PREHEAT OVEN TO 375**. PUT QUINOA, AMARANTH, SPICES AND WATER IN A LARGE COVERED POT. BRING TO A RAPID BOIL, THEN LOWER HEAT TO SIMMER FOR ABOUT 20 MINUTES, CHECKING PERIODICALLY TO MAKE SURE IT'S NOT STICKING TO THE BOTTOM OF THE POT. WHILE COOKING, HEAT A SHALLOW PAN, AND TOAST THE PUMPKIN AND SUNFLOWER SEEDS, STIRRING TO PREVENT BURNING. WHEN TOASTED, COARSE GRIND THEM IN A FOOD PROCESSOR WITH THE 1/4 CUP OLIVE OIL, 1/2 CUP CILANTRO AND 1/2 CUP BASIL. (IF USING LEMON, ADD NOW.) 

WASH AND SLICE YAMS, TOSS IN OLIVE OIL, AND LAY OUT ON A BAKING SHEET COVERED IN PARCHMENT PAPER. SPRINKLE WITH A BIT OF SEA SALT AND CUMIN, AND BAKE UNTIL TENDER. WHEN QUINOA IS COOKED, ADD THE GROUND SEEDS & HERBS FIRST, THEN THE CHICKPEAS, YAMS, AND ADDITIONAL HERBS IF DESIRED. SERVE AS IS OR IN CABBAGE WRAPS AS SHOWN. 

* Cooking grain with this amount of water makes for a creamier texture, which is a bonus for those of  

   us who have a difficult time digesting grain.

** Sooo...my oven still hasn't been replaced (December!), so I apologize yet again for not having

   specifics on this. My yams cooked in a 500 degree oven; it was quick! Again, stay close; they are  

   sliced quite thinly.