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Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 3
Rating: 4.67
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Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 3
Rating: 4.67
You:
Rate this recipe!
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Ingredients
  • 2 eggs
  • coconut or olive oil for cooking
  • 1/2 Cup uncooked TYH Sprouted Quinoa
  • 1 small yellow onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 jalapeño pepper, seeds removed, finely chopped
  • 1 Tbsp garlic, minced
  • 1 Cup packed spinach, chopped
  • 1 1/2 Cup cooked TYH Sprouted Black Beans
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp ground cayenne pepper
  • 1/2 Cup sprouted oat flour
Servings:
Units:
Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
  3. To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
  4. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
  5. In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
  6. Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
  7. Serve in a wrap, on a bun, or as a salad topper
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Wilmington Squash Soup

Wilmington Squash Soup

Wilmington Squash Soup
Votes: 1
Rating: 5
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Wilmington Squash Soup
Votes: 1
Rating: 5
You:
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Ingredients
  • 4 Tbsp organic butter
  • 12 green onions, chopped (white and green parts)
  • 1 clove garlic, minced
  • 1 organic red bell pepper, chopped
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp fresh basil chopped
  • 2 pounds organic butternut squash, peeled and chopped (see instructions below)
  • 1 ham bone or ½ pound ham, chopped
  • 1 - 14oz can diced tomatoes
  • 4 cups homemade or organic chicken stock
  • 1/2 tsp ground allspice
  • 1/4 tsp ground mace
  • 1 pinch ground nutmeg
  • 2 Tbsp curry powder
  • Sea salt and pepper to taste
Servings:
Units:
Instructions
  1. Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
  2. In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
  3. Add garlic and red bell pepper and saute for additional 3 minutes.
  4. Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes

Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.

Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.

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