Good morning!!

I hope you woke up today and gave life a BIG KISS and gave yourself a BIG HUG and are ready to hear about some fantabulous FOOD SASS?! Woo-hoo! We love sassy food.

Before I get to that, I want to share some mucho importanto news with you. Last week, I announced that registration was open for my upcoming October retreat ?Create Vibrant Health?: The Foundations Retreat.? I received a very welcome, super-excited, outpouring of interest from that announcement. AND (this is the important part), the retreat is now already 20% filled. I am telling you this, not to pressure you, but simply to share that this retreat will likely fill up quickly, so waiting until the last minute will not likely serve you, if you are interested in participating in this experience. I don?t want you to be disappointed, so am writing here to keep you ?in the know!?

And now, on to all things FOOD and SASS?.

Many of you know that I am a fan of the grill (fewer dishes to wash?yay!), and most certainly a fan of a yummy grass-fed hamburger cooked up on said grill. However, as many would attest to, variety is the spice of life. And sometimes, after the first 4-6 weeks of burger grilling?well?the novelty has worn off a bit. Great news is that there are other KINDS of burgers!

One of them is the almighty veggie burger. Now, now! Don?t roll your eyes and groan. ?Seriously? A VEGGIE burger?! That sounds so hippie, so foodie, so vegetarian. I?m not a vegetarian.? Me neither, but I love to shake things up and this recipe is worth opening your mind for. It?s YUMMY.

Veggie Burger with SASS

Fixings:

  • 1 sweet potato, peeled and cut into 1/2-inch slices
  • 2 tbsp. coconut oil
  • pinch of Celtic sea salt
  • ? c. finely chopped onion
  • 16 oz. can of organic black beans
  • 1 c. cooked brown rice
  • 2 garlic cloves, minced or crushed
  • ? tbsp. ground cumin
  • 1 tsp. chili powder (optional, depending on your love of spiciness!)
  • ? tsp. Celtic sea salt
  • 3 tbsp. tamari
  • 2 tsp. Worcestershire sauce (optional)
  • 2 tbsp. cornmeal

Prep:

  1. Preheat oven to 425 F.
  2. Put potato, 1 tsp. coconut oil, and pinch of salt in a bowl and mix well with your hands, coating potato well.
  3. Coat baking pan with coconut oil and spread potato slices out. Roast for 25 min, turning at 12 minutes, until tender.
  4. Put a small saut? pan on medium heat and add remaining coconut oil and onion, saut?ing about 5 minutes.
  5. Put roasted sweet potato, saut?ed onion, and remainder of ingredients (beans thru cornmeal) in food processor and pulse until mixed (but don?t overmix!…you want a bit of chunkiness).
  6. Taste for your seasoning preferences, adjust if needed, then cool the mixture in the fridge. Remove once chilled and form into 6 six-ounce patties.
  7. Warm a heavy pan (like a cast-iron skillet, if you have one) and coat with avocado oil or coconut oil. Brown both sides of burgers to your liking. You can also give these a whirl on a well-oiled grill. Depending on the consistency you ended up with, flip carefully so they don?t fall apart!

These happy, sassy burgers are delicious served on a bed of chopped romaine, with a healthy dollop of guacamole on top. Also yummy topped with tomato slices, red onion slices, and sour cream. Mmmmmmm. Super yummy. Something new. Complete protein. All good!

Splendiferous tip: you can make a double batch of these and freeze them for quick, delicious, nutritious meals in the future. Yay!

The food you eat builds your body, every day, for better or for worse.? Make choices for health!

With love & grilling happiness,
Laurie

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