Saturday, February 5, 2011

Monthly, whole foods get together

As previously mentioned, this past month I attended a green smoothie class with one of my roommates from college. We each bought one of Robyn Openshaw's cook books, but we choose different ones so we could share recipes. Later we talked with another one of our roommates who lives in the area and is also into health foods (and who is a lot more knowledgeable than me) and we decided we'd like to meet together once a month and make recipes using whole foods and share them with one another. This way we'll get to see each other monthly, the kids can play, we'll each make a healthy, yummy recipe and so we'll get to try lots of new recipes for our families. We had our first get together last month. This is what we had: Black bean quinoa burgers, sweet potato fries, donuts, hot pink breakfast smoothie, chips(multigrain from Costco) and salsa.
The burgers were yummy. Elisabeth nearly finished two of them! All the food was really good! We had such a nice time. It's nice having friends with similar interests with whom you can share and gain information from(and who don't think you're crazy for cooking healthy foods :)). I'm excited for our next whole foods get together!
Black Bean and Quinoa Burgers
5 Tbsp extra virgin olive oil or coconut oil
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, pressed or minced
1/2 tsp ground cumin
1/4 tsp turmeric
2 Tbsp ketchup
1 1/2 c cooked black beans
1 c cooked quinoa
2 c fresh whole-grain bread crumbs
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
optional: hot sauce such as tabasco (to taste)

Saute onions, garlic and peppers until softened. Add turmeric, cumin, and ketchup and cook fro 1 more minute to release the spices. In high-powered blender or food processor, blend onion mixture, beans and quinoa until well blended. Transfer to bowl and mix in bread crumbs, salt, and pepper and optional hot sauce.

Heat coconut or olive oil and drop mixture by 1/4 c balls, flattening them on the skillet. Fry until crispy on both sides. Serve on whole-grain bread or bun with lettuce or sprouts, tomato, and avocado.
Tip: you can freeze these patties in freezer bags for a last-minute lunch




Robyn's Donuts
2 c whole wheat flour
1/4 c flax seeds, finely ground (you can purchase already ground)
3/4 c Sucanat(unrefined cane sugar)
2 tsp baking powder
3/4 c milk (almond or rice, if you prefer)
1 tsp sea salt
2 eggs (organic and free-range), beaten
1 tsp vanilla
1 tsp butter, melted
1/4 tsp nutmeg
1/4 tsp cinnamon

Glaze:
blend together with a spoon in a small, shallow bowl:
1/2 c raw honey
1/4 c fresh squeezed orange juice
2 tsp hot water

Preheat oven to 325 degrees. Lightly spray donut pan with oil. Mix dry ingredients. Add melted butter, eggs, milk and vanilla and beat until well blended. Fill each donut hole two-thirds full. Bake 8 minutes or until tops spring back when lightly touched. Cool, then remove donuts from pan and dip into glaze. Optionally decorate with raw nuts or coconut.

Wipe pan clean with a cloth, then repeat the process.

3 comments:

Shayla Taylor said...

Miss you guys! That sounds fun!

Elisa said...

Shayla, next time you're in town, we'll schedule our get together so that you can come. We miss you too!

April said...

Yay for Februray! I'm planning and thinking!