“Bottom of the fridge” Veggie Patties

Obviously I am no photographer and most of my photos do not do my food any justice. This one in particular. But every time I look at this picture, I am reminded of the beautifully blended flavors and textures that came out of this creation. So I want to share it with you. Also, I make veggies patties quite often, and after eating these, my husband said these were his favorite so far of all the patties I’ve made. Another worthy reason to share 🙂

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When I have grains leftover, I often end up making some kind of vegetable medley, or a scrumptious salad, but every now and then, I make veggie patties. And I am never disappointed. Patties are a great way to incorporate more veggies into my kids diet.

Ingredients:

  • 1 cup cooked grains ( I used farro here but any grain will do)
  • 1 cup cooked veggies (i had leftover steamed broccoli and carrots, but again, anything will do and even fresh veggies work fine)
  • 1/2 small onion
  • 1 tsp salt
  • 2 TBS olive oil
  • 1 egg
  • 1 TBS herbs of choice
  • 2 TBS bread crumbs (optional, but I like the added texture thing)

Steps:

  • Put all in a food processor and blend until well incorporated.
  • In a heated pan, put a little oil so the patties won’t stick, and spoon patties into the pan
  • Since everything is already cooked or at least chopped very finely, you do not need to cook too long, just enough to brown each side and bind everything together.
  • Eat ’em up warm! They taste great cold too, as leftovers or packed for a lunch.

I prefer mine with a fresh crispy lettuce and some hot mustard, but if you are more traditional, they taste great in between buns with any toppings of your choice! My son devoured these so quickly, it made me so happy to see 🙂

This recipe is just an idea. Imagination is your limit here. You can add any kind of spices (curry?), or veggies, or nuts or seeds (sunflower seeds would’ve tasted great here) or anything you are in the mood for or can find hanging out in the bottom of your fridge needing to be eaten. Have fun with it!

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Zucchini Hummus

I have a friend who loves hummus but can’t tolerate beans. I made this recipe for her birthday and she was so happy. I myself love all forms of hummus but am particularly a fan of this one because of how quick and easy and healthy it is. In 10 minutes, I whipped this up and now I have a dip and a sandwich spread that will last a few days in the fridge. Image

Ingredients

  • 1 medium zucchini
  • 1/4 cup olive oil
  • 1/2 cup tahini ( i like to use raw tahini to make this a raw hummus)
  • 1/4 cup lemon juice
  • 2 cloves of garlic
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • dash of chili powder
  • 1/2 tsp salt

Process everything in a food processor until smooth. Serve with fresh veggies, crackers or chips. I usually serve mine with raw crackers that I make in our dehydrator. Double this recipe if wanting to make this for a crowd.

Coconut strawberry bliss

My daughter had been asking for some sorbet, and I usually keep a good amount of frozen fruits in the freezer to whip up a batch of sorbet or raw ice-cream. But all I had that day was frozen strawberries. So I looked in my kitchen to see what I could make to satisfy her craving for a treat. Thats when I came up with this quick, easy and delicious Coconut Strawberry Bliss.

  • 1 cup organic coconut milk fat that you get from scrapping off the top of a 13.5 oz can of organic full fat coconut milk. Don’t shake the can or the water and fat will be mixed up and you will get a more watery substance, (which is still delicious, just a different consistency)
  • 2 cups organic frozen strawberries
  • 1 TBS honey (or more to taste)

Put everything in a high speed blender and blend until smooth. I topped it off with some cacao nibs, but I’m sure fresh fruit or just on it’s own would be just as delicious. It took me a total of 7 minutes, including eating it. No not really, but almost 😉 You should get a nice heavy creamy consistency that you can eat with a spoon.

This will give you about 4 portions of about 5 oz each, which is really all you need when indulging in coconut milk fat. That stuff is delicious but rich. Enjoy!image