Soooo? Did you see the show? And?
The theme of the show was detox- kicking our bods into high gear post holidays and when it came to the cooking- we wanted to focus on what goodies were going to help us to shake a little of that junk from the trunk but still keep to the season, keep it whole, nourishing, warming, filling and of course my faves- beautiful and delicious.
And yes, if you saw the show, you saw me stick my hands into a bowl of raw ground turkey. Did you catch the gag suppression? I practiced touching raw meat- something I was never good at doing even when I ate meat. But did you notice how I made that turkey burger and just loaded it like mad with amazing veggies, herbs and good oils? I did!
I sent this recipe in during one of my initial interviews. I realized that all my recipes were completely vegetarian and thought that for a show that goes far and wide across the country, I should add in a meat recipe or two to suggest that I might be of interest to more than just my veggie loving comrades. I needed to get out there into the lands of Moosejaw and The Pas and other Canadian cities where vegetarianism may not be as common as it is in my urban hippie little Parkdale neighbourhood.
Well the plan worked when they hired me but wasn't the joke on me when I was asked to cook meat on nationwide television. Jen and I rolled up our sleeves (literally) and dug into the meat just to make sure the recipe was amazing. And I will be honest. It really was. As a non-meat eater, I ate the burger and found it really amazingly delicious. And that right there is why I hate when people label themselves according to their dietary choice.
Anywhoozles, here are the goods. No pics of the buger but here is the recipe we used on the show (and keep your knickers out of a knot- the veggie option is below)
Sweet Potato Turkey Burgers
4 Tbs toasted sesame oil (or 2 Tbs oil, 2-3 Tbs water, as needed to avoid sticking)
1 tsp sea salt
1 large onion, finely chopped
2 cloves garlic, minced
2 tsp fresh ginger root, grated (or 1 tsp dry)
1 celery stalk, finely chopped
1 carrot, grated
2 Tbs tamari
4 leaves of kale, chopped (alternately, can use 1/2 cup finely chopped broccoli)
1 lb or 1/2 kilo lean ground turkey (chicken/beef also an option)
2 large sweet potatoes, grated
1/4 cup almonds, ground in a coffee grinder (or flour of choice)
Preheat oven to 350
- In a large pan heat oil and salt. Saute onion, garlic and ginger in oil over medium heat until softened
- Add in celery, carrots and tamari.
- Turn heat to low and add kale once other veggies are just about ready and allow kale to soften in heat.
- In a large mixing bowl, fold vegetable mixture into meet. Add ground almonds and shredded sweet potato.
- Keeping hands moist, form into patties and place on parchment lined or lightly oiled cookie sheet.
- Bake burgers for 15 minutes on one side, remove from oven and turn over. Bake for another 5-7 minutes until lightly browned.
Recipe makes 12 patties. Freeze whatever you don’t cook for a quick meal later in the week. You can make this burger entirely vegetarian by using 1.5 cups of your grain of choice instead of meat. Just follow the cooking directions on the package.
Asian Flared Sweet Potato Burgers
1 cup dry buckwheat (or grain of choice)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
1/2 cup almond flour or ground nuts/seeds of choice
- Preheat oven to 350
- Dry-roast the buckwheat in a pot for 5 minutes, stirring now and again.
- Add the water and salt and bring to a boil over high heat.
- Reduce heat to low, cover and cook until water is absorbed, about 15 minutes.
- While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened then add celery and carrots.
- Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
- Add almond flour (may need more depending on consistency, you want the mix dry enough to form patties with)
- Keeping hands moist, form into patties and place on parchment paper lined cookie sheet.
- Bake burgers for 20 minutes on one side, remove from oven and turn over. Bake for another 20 minutes until lightly browned and slightly firm.
- If you really want to, I suppose you can fry them up, but just know that I’ll be giving you the evil nutrition eye.
Sweet Beet Citrus Salad
2 Beets, outer peel scrubbed clean or peeled
4 carrots, scrubbed or peeled
sesame seeds for garnish
- Using a manual grater or the grater attachment for your food processor, grate together the beets and carrots
- Toss with Sweet Citrus Dressing or salad dressing of choice.
- Sprinkle with raw or lightly toasted sesame seeds.
Sweet Citrus Dressing
3 Tbs fresh orange juice
1 Tbs fresh lemon juice
1Tbs olive oil
sea salt to taste
Now this gem of a mash recipe didn't make the cut to put on the show because it was too white to look pretty on TV. But it isn't too white to taste amazing and totally be worth making.
Better Than Mashed Potato Turnips
1/2 head of cauliflower, broken or cut into pieces
2 medium sized turnips, peeled and cubed
3 cloves of garlic, peeled and thinly sliced
2 Tbs extra virgin olive oil
Salt and pepper to taste
- Steam cauliflower and cubed turnips with garlic for about 10 minutes, or until vegetables are slightly soft, but not mushy
- Allow to cool for five minutes
- Place vegetables, garlic, olive oil, salt, and pepper into food processor or use a hand held blender or an old school potato masher and mash away.
Question Of The Day: How are you cooking your root veggies these days?