Mushroom Lentil Veggie Burger

I have not eaten meat since I was 10 years old. I have been vegetarian, vegan, or some form of a non meat eating individual for more then 20 years. Needless to say, the other day I was craving a burger!!! I wanted to pour ketchup on something juicy and meaty and delicious. However , after 20 years I wasn't sure I was ready to take a bite of a real burger. Not that I am opposed to it. I am just not really sure how my body will react after all this time and I wasn't exactly willing to take that chance last night. So here is "my" version of a burger. Meatless, bunless, vegan, and gluten free.  The only thing it was full of was flavor!

Ingredients:
2 cups of cooked lentils
2 teaspoons chia seeds
3 tablespoons warm water
1 medium onion
8 ounces of mixed mushrooms, washed ( i used a mix of baby bells, shiitake, 
3 cloves garlic
2 cups cooked lentils (green or brown), well drained
1/3 cup old fashioned oats (certified gluten-free, if necessary)
1/2 cup of ground flax meal
2 tablespoons of arrowroot ( used to keep the burgers together)
1 tablespoon tamari
1/2 teaspoon dried chervil
1/4 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/2 teaspoon salt ( to taste)
1/4 teaspoon dried marjoram
1/4 teaspoon dried tarragon
Generous grating black pepper

Steps 
1. Bring 1 cup of dry lentils to a boil and then allow to cook for about 20 minutes. Should yield two cups once cooked. At the same time mix the chia seeds and the warm water and set aside. The chia seeds will help keep the burger together.
2. While the lentils are cooking, chop the mushrooms in a food processor. Once they are chopped into fairly small pieces transfer to a skillet.
3. Saute mushrooms, garlic, and onions with a tablespoon of olive oil and some salt. Saute for 5 minutes.
4. Add the paprika to the mushroom mixture and sauté for 1 more minute. Then allow to cool down.
5. Once cool, add the lentils and mushroom mixture back to the food processor and pulse. Then add the oats , flax meal, arrowroot, chia seed mixture and all herbs and pulse again. 
6. Remove from food processor and make them into patties to the size of your liking. I was able to get five burgers out of mine.
7. Bake in the oven at 350 for roughly 35 to 40 minutes.

You can put them on a bun, but I chose to go bunless. I added avocado, hot sauce , and a little ketchup. YUMMY

Chick Pea Stew

Ok here is how this stew came about last night. I am suffering from some inflammation in my SI joint and was looking for alternative ways to help alleviate inflammation without loading up on ibuprofen. This recipe is similar to the curry down below , but there is some changes in the preparation and definitely in the presentation. I loaded it with ginger and turmeric which are known to help with any inflammation in the body.
Turmeric is mostly used as powder form and is very popular in South east Asian cultures. It was first used as a food flavor enhancer but later was discovered to have medicinal properties. One of those properties being that it acts as an anti-inflammatory . Now none of this has been completely FDA approved but I am always one to try alternative therapies and food sources for my aches and pains. And if it doesn't heal, at least it won't harm . Which we can't say about a lot of other conventional methods.
Ginger is a root which aids in digestion, helps settle stomach, and also aids in reducing inflammation.
So here is the recipe! It is so tasty and easy to make so enjoy.....

1 cup of garbanzo beans ( fresh preferably, but canned is ok)
3 carrots ( cubed)
1 large sweet potato ( cubed)
1 medium onion
4 cloves of garlic
fresh ginger peeled and diced ( decide how powerful you want this to be, I love ginger so I add a lot)
3 cups of vegetable stock
1/4 teaspoon cinnamon
1 tablespoon of cumin
1/4 teaspoon of chili powder
1 teaspoon of turmeric
1/2 teaspoon of fennel seeds
cilantro  (added as garnish at the end)
avocado (added on top at the end)
sriracha sauce ( or any hot sauce on hand also added at the end)
salt and pepper to taste

In a large sauce pot sauté the garlic and onions in a tablespoon of olive oil for 1 minute, then add ginger. Sauté for another minute. Now add all the herbs ( cinnamon, turmeric, cumin, chili powder and fennel seeds) Saute one more minute.
Add the sweet potato and sauté for 5 minutes and  season with some salt. Add carrots and garbanzo beans for 1 minute stir in with everything else. Add the vegetable stock and bring to a boil. Then reduce to a simmer for about 30 minutes.
To prepare I served over Jasmine rice, topped with fresh cilantro, avocado, and squeeze of lime juice, salt, pepper, and sriracha sauce.

Then Devour!!!! :)

JoJo's Goodies: Strawberry and Walnut Cilantro Salad

JoJo's Goodies: Strawberry and Walnut Cilantro Salad: This is my go to salad. Whenever I am stuck and I can't think of what to bring to a pot luck party or what to make as an appetizer for...

Strawberry and Walnut Cilantro Salad

This is my go to salad. Whenever I am stuck and I can't think of what to bring to a pot luck party or what to make as an appetizer for a dinner party I am throwing this salad always comes to mind as my saving grace. I have yet to make it and not win over the crowd. There is such a balance of flavors and textures and the colors alone will for sure be a crowd pleaser.
For the grocery list : strawberries, avocados, red cabbage, walnuts, cilantro, mixed greens
For the dressing: balsamic vinegar, maple syrup, olive oil, sea salt, cilantro