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Posts Tagged ‘sunflower seeds’

These were some of the best burgers I have ever eaten! They were so yummy!  BUT I’m not going to give you the recipe, you HAVE to buy the cookbook, The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN.  I have posted some of their recipes, and I don’t want to give away the whole cookbook. This is such a great book, especially if you have any food allergies or sensitivities or intolerances, or even if you don’t. It’s full of healthy tasty recipes, plus lots of nutrition information.

I served these YUMMY burgers with roasted potatoes and a mixed green salad. 

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Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

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This soup was great, it has a perfect balance of spices, the cabbage salad works well with the dal.  Both recipes are (adapted) from The Whole Life Nutrition Cookbook.

olive oil

1 1 /2 tsp black mustard seeds

1 1/2 tsp cumin seeds

1 onion, diced

3 cloves garlic, minced

2 tsp turmeric

2 tsp cumin

1/4 tsp cayenne

2 carrots, diced

3 medium red potatoes, cubed

2 1/2 cups red lentils

6 cups water

1 can coconut milk

1 can diced tomatoes

1 tsp salt

In a large stock pot heat the oil over medium heat and add the cumin and mustard seeds. Saute until they begin to pop. Quickly add the onions and garlic and saute until soft.  Add the turmeric, cumin, cayenne, carrots and potatoes and saute a few minutes.  Add the lentils, water, coconut milk and tomatoes. Stir well and bring to a boil. Simmer, covered, for about 45 minutes. Add salt to taste.

Cabbage and Cilantro Salad

5 cups chopped cabbage

1/4 cup cilantro, finely chopped

1/2 cup toasted sunflower seeds

1/4 cup olive oil

3 Tbsp brown rice vinegar

salt and pepper to taste

Combine the cabbage and cilantro in a large bowl. Whisk together the oil and vinegar and pour over cabbage, mix well and season with salt and pepper, top with toasted sunflower seeds.

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