Alkalizing Veggie Burgers

Name: Alkalizing Veggie Burgers
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 7 patties, 6-7 serving(s)
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

Submitted by DETOXwithTARA

"A great recipe by Kim Snyder, celebrity nutritionist, from "The Beauty Detox Solution"... Amaranth is a SUPER GRAIN, it consists of about 12-17% lysine (an amino acid which most cereal crops are low in), methionine, and cysteine-it is a COMPLETE protein, unlike other grains...high fiber, and a good source of calcium, iron, and minerals."

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Ready In:: 24hrs 20mins
Ingredients:: 12
Yields:: 7 patties
Serves:: 6-7

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

directions

Bring water to boil, reduce heat, add millet. (use millet that has been soaked 24 hours, rinse well) and simmer 15-20 minutes
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.
Saute garlic in 1tbsp coconut oil until gently cooked, I like using frozen garlic cubes-they disperse very well and less prep time!
Add onions, cook until translucent.
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.
Turn off heat, stir in amaranth flour until mixture binds and cools to touch.
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 :).
Heat 1tbsp coconut oil on high heat in large pan. Saute each side of patties until firm and browned.
Add any condiments, non-dairy "Daiya" cheese on top, or salsa of choice. Keeps in fridge 4-5 days pretty well.