Vegan Chia Burgers

Summer is drenching Vermont in rain to the point of flooding. Farmers are doing everything possible to secure crops and we are watching puddles turn into pools in our garden. We hope that this damp weather will pass so that plants may flourish once again.

Meanwhile, we are trying to dry the dampness with warming, nourishing foods that still feature summer ingredients.

These chia burgers fit the bill.

Chia, a member of the sage family, has delicious, peppery, edible seeds that are high in protein and fiber.They are a great replacement for eggs and taste delicious in sweet and savory dishes alike.

Corn is a wonderful food for summer. From digestive support to blood sugar balance, it is a healing food as long as it’s not genetically modified. Ask your farmer where they get their seeds and check for the non-GMO label on corn products in the store. Corn fiber supports the growth of friendly bacteria in our large intestine. It is rich in B-complex vitamins and has about 5 grams of protein per cup. Fiber and protein make corn a great food blood sugar control.

Vegan Chia Burgers

You will need:

• 1/2 cup cornmeal (non GMO)

• 1/4 cup chia seeds

• 1/2 teaspoon salt

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 1/3 cup olive oil

Preheat oven to 375 degrees.

Mix all ingredients together.

Oil a cookie sheet with olive or sunflower oil.

Shape dough into patties and flatten each one onto the cookie sheet.

Bake for 15 minutes, cool and enjoy.

They pair well with pesto and grilled chicken or cod.

Cooling Desserts for Lingering Evenings

June is here. Firefly season in Vermont. Lupines blooming blue next to ox-eye daisies.

The angelica, black cohosh and feverfew plants tower over the garden, delighted to be its protectors.

Last fall's potatoes are sprouting: it's time to plant them.

The soil is warm enough for winter squash seeds to sprout and peas are almost a foot tall.

At our homestead on Sparrow Farm Road, this is the time we await with delight. 

Whatever summer looks like for you, soak in it.

Sit with the evening and let yourself become absorbed in the pink light as it slowly gives way stars.

Find local raspberries ans strawberries to make an amazing topping for this vegan cheesecake.

Hawai'i Inspiration: Vegan Cheesecake

Recipe by Ani Phyo - courtesy of Alessandra Jann-Jordan

For the crust:

• 1 1/2 cups macadamia nuts (or almonds)

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/2 cup pitted dates

• 1/4 shredded coconut

Chop nuts and dates into small pieces.

Sprinkle with salt and cinnamon. Mix well.

'Flour' bottom of 9 inch spring form pan with shredded coconut. 

Press crust evenly on bottom.

For the filling:

• 3 cups cashews

• 3/4 cup lemon juice

• 1/2 cup honey (or pitted dates)

• 3/4 cup coconut oil

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• 1/2 teaspoon nutmeg

• Water as needed

Place all ingredients in a food processor and blend into a smooth cream.

Add water as needed to make a smooth, thick batter - like pancake batter.

Smooth into pan and place into freezer until firm - about 12 hours. 

Before serving, defrost on a plate 1/2 hour.

Top with fresh, chopped raspberries and strawberries.

Enjoy!

Spring Smoothies Make Terrific Breakfasts

Life is full. As the days grow longer and we start to be more active, it's as important as ever to start our days with a protein-packed breakfast. Try these smoothies to ease digestion, strengthen the body, mind, and spirit for the day ahead, and embrace spring.

These smoothies are also an ideal way to refuel after a workout, hike, or bike ride. For those of use who need extra protein to support healthy pregnancy or maintain long-term energy during physical activity, add organic hemp seed powder.

Each of these smoothies provides beneficial pro-biotic bacteria with ingredients such as kombucha. They also contain pre-biotic ingredients, such as papaya and flaxseed meal, to nourish that good gut bacteria.

Food is medicine. Learn to use it wisely. Breathe into the present moment and appreciate life for a moment before you sip your healing beverage. 

Digest-Ease Smoothie

Blueberries are high in antioxidants, spinach is rich in fiber and minerals, almond butter provides protein and is pre-biotic, kombucha is pro-biotic, and spirulina micro-algae help to cleanse the lymphatic system. Here's to your health!

You will need:

• 2 cups blueberries - fresh or frozen

• 2 cups spinach

• 1 tablespoon flaxseed meal

• 2 tablespoons almond butter

• 1 teaspoon each: cinnamon and cardamom

• 1 teaspoon spirulina powder

• 1 cup kombucha

Blend all of the ingredients together in a blender.

Pour into 2 glasses and enjoy!

Anti-Inflammatory Smoothie

Turmeric stops the body's inflammatory response, ginger warms the digestive system, papaya provides potent digestive enzymes, walnuts are rich in ellagic acid to nourish the brain, and flax seed is pre-biotic.

You will need:

• 2 cups unsweetened almond milk

• ¼ cup dried, unsweetened papaya, soaked in boiling water for 5 minutes

• ¼ cups walnuts

• ½ inch fresh ginger root

• ½ inch fresh turmeric root

• ½ teaspoon ground cinnamon

• ½ cup flaxseed meal

Boil a bit of water and soak the papaya in a bowl.

Chop ginger and turmeric.

Drain papaya water.

Place all ingredients in a blender and blend well.

Pour into 2 glasses and enjoy!

Do you have a smoothie recipe to share? #showusyoursmoothie