Curry Lentil Burgers

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This Indian inspired burger is a twist on the tried and true veggie burger flavour. The patty itself is quite tasty, but paired with the aioli it is full of flavour!

2 cups lentils (cooked or canned)
1/2 cup walnuts chopped
1 small onion, chopped
2 cloves garlic, minced
2 eggs
1 tbsp curry powder
1 1/2 cup breadcrumbs
1/2 cup oats (rolled or steel cut)

Curry aioli
1/4 cup mayonnaise
1/2 tsp salt
1/2 tbsp curry powder

Place everything but bread crumbs and oats in a bowl and combine using a hand held immersion blender. Stir in bread crumbs and oats. Allow mixture to sit for 30 minutes.

While mixture is sitting, combine aioli ingredients and chill.

Using your hands, form mixture into 6 patties.

Cook burgers in an oiled pan until they are golden brown on both sides.cPlace any leftovers in an airtight confidant and refrigerate.

Each patty is 8 weight watchers points plus
Aioli is 1 wwpp per tsp

Strawberry Rhubarb Juice

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Rhubarb is in season! I am always looking for new ways to use the rhubarb that grows so abundantly in my garden. Rhubarb is high in iron, calcium and potassium. I recently read that 1 cup of cooked rhubarb has twice the amount of calcium than that of 1 cup of milk! When juicing rhubarb, be sure not to include the leaves because they are poisonous.

2 stalks rhubarb (trimmed)
5-6 strawberries
2 carrots
1 apple

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

Makes 2 servings
1 weight watchers points plus per serving

Stewed Rhubarb

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This is a summer favourite in my house. Rhubarb is a sure sign that the gardening season is well under way, and my rhubarb plant is always one of the most successful parts of my garden. We eat stewed rhubarb with granola and yogurt, on top of ice cream, and even on toast! I like it to be a little bit tart, however it is an easy recipe to adjust the sugar quantities to suit your own tastes.

4 cups fresh rhubarb, chopped
1/2 cup sugar
2 tbsp water

In a saucepan stir ingredients together over medium heat. Once sugar is dissolved turn heat to low. Simmer for 15-20 minutes until rhubarb is broken down and sauce has thickened.

Store in an airtight container and refrigerate. Best if eaten within a week.

12 weight watchers points plus for entire recipe.

Chana Masala

imageWe are all cooking Indian for my dinner club tonight! We pick a country and each bring a main dish originating from there. The host provides drinks and dessert. It’s a lot of fun! Not only do we experiment and share new recipes but best of all, it is a great way to spend an evening catching up with friends. I don’t have a lot of experience cooking Indian food, but chana masala is one of my favourites when I go out. This recipe seemed like a good one for novices. It’s less oily than take out, and is quite tasty! I’m looking forward to see what everyone else brings!

3 tbsp (45 mL) olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsp (30 mL) grated fresh ginger
2 tsp (10 mL) chili powder
2 tsp (10 mL) ground coriander
2 tsp (10 mL) ground cumin
2 tsp (10 mL) garam masala
1/2 cup (125 mL) tomato paste
2 tsp (10 mL) packed brown sugar
1/4 tsp (1 mL) salt
2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
2 tbsp (30 mL) lemon juice

In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Add garlic and ginger; cook for 1 minute. Stir in chili powder, coriander, cumin and garam masala; cook until fragrant, about 1 minute.

Stir in 1 cup water, tomato paste, brown sugar, salt and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice.

Makes 6 servings – 7 weight watchers points plus each
Source : Canadian Living Magazine: April 2012

Healthy Homemade Granola

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I have a weakness for granola. Especially when it is mixed in with yogourt and berries it makes such a nice summer breakfast. This is my attempt to create a healthier version of one of my classic faves.

3 cups old fashioned rolled oats
1 cup pecans, chopped
1/2 cup pumpkin seeds
1/2 cup cashews, chopped
1/2 cup unsweetened shredded coconut
1/3 cup coconut palm sugar
1/4 coconut oil, softened
1/4 cup maple syrup
1/4 cup honey, softened
1 tsp salt

Preheat oven to 250 F

In a large bowl combine oats, nuts, seeds, coconut and sugar.

In a separate bowl stir together coconut oil, maple syrup, honey and salt. (It will settle if it sits)

Slowly add the liquid ingredients to the dry, stirring until well combined.

Place on a cookie sheet and bake for 60 minutes. Stir every 15 minutes to ensure even colouring.

While it is cooling, stir several times so it does not stick together. Store in an airtight container.

GreenBee Burger

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Here’s an original greenbeekitchen recipe! Burgers are one of my favourite meals, especially during BBQ season. I’ve been working on incorporating green ingredients into this recipe to create a delicious, healthy green burger!

1 tbsp olive oil
1/2 cup dried green lentils
1/2 cup shelled and finely chopped pistachios
1 cup grated zucchini, patted dry
2 cups spinach, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 portabella mushroom, diced
1 tbsp fresh dill, chopped
1/2 cup breadcrumbs
2 tbsp chia seeds
Salt and pepper

In a medium-sized saucepan, bring 1/2 cup lentils and 1 cup of salted water to a boil. Turn heat to medium low and cook uncovered for 20- 30 minutes until lentils are tender. Remove from heat and drain excess liquid.

In a wide bottomed pan, heat oil and sauté onion until translucent. Add garlic, zucchini, mushroom, spinach, dill, salt and pepper. Cook on medium heat for 5 minutes, stirring regularly. Transfer to a bowl and let cool.

In a food processor, combine lentils and pistachios with cooked vegetables. Pulse until coarsely combined. Stir in 1/2 cup breadcrumbs and 2 tbsp chia seeds.

Form into 6 patties and pan fry until browned on both sides. While patties fry, assemble your favourite burger condiments. Build your burger and enjoy!

Makes 6 patties.
4 weight watchers points plus each per patty

Lemon Cupcakes with Lemon Buttercream

 

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My mom is a lover of all things lemon. Each year on Mother’s Day a different lemony dessert is attempted by a family member in hopes of impressing her. This year I tried out this recipe from shugarysweets It was such a success! Both the cupcake and frosting were deliciously lemon! Not only was my mom impressed, they were devoured by all. A big thank you to shugarysweets for this yummy creation!

Ingredients
For the Cupcakes:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt

For the Frosting:
1 cup unsalted butter, softened
4 cup powdered sugar
1 lemon, zested and juiced
2 Tbsp heavy cream

Instructions

In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.

Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.

For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream.

Beat for 3-5 minutes until fluffy. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.

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