Alkalizing Veggie Burgers

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• 1 1/2 cups water
• 1/2 cup millet, dry
• 2 garlic cloves, minced
• 2 tablespoons raw coconut oil
• 1 onion, large minced
• 3 cups spinach, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, peeled minced
• 2 teaspoons sea salt
• 1 tablespoon cumin
• 1/2 teaspoon black pepper
• 1 cup amaranth flour

Recipe

• 1 bring water to boil, reduce heat, add millet. (use millet that has been soaked 24 hours, rinse well) and simmer 15-20 minutes
• 2 you can use a food processor to shred carrots, then celery, and spinach last to save yourself a lot of time. (vita-mix @ speed 1-2) vege's should be lightly shredded.
• 3 saute garlic in 1tbsp coconut oil until gently cooked, i like using frozen garlic cubes-they disperse very well and less prep time!
• 4 add onions, cook until translucent.
• 5 add spinach, celery, and carrots a allow to soften, about 5 minutes add salt (black lava salt, pink himalayan, or celtic sea salt), cumin, pepper, and/or any seasoning you prefer when making regular meat burgers.
• 6 turn off heat, stir in amaranth flour until mixture binds and cools to touch.
• 7 transfer to large bowl, make patties about 3-4" in diameter. i like using a little a little extra flour to coat the outsides. it makes a crispy outside, and "browns" a bit more like meat :).
• 8 heat 1tbsp coconut oil on high heat in large pan. saute each side of patties until firm and browned.
• 9 add any condiments, non-dairy "daiya" cheese on top, or salsa of choice. keeps in fridge 4-5 days pretty well.