Here are some recipes to warm your heart, body and soul on these chilly winter days.

 
 

Brazil Burgers


Your food processor or grinder can earn its keep preparing this nut ‘n veggie burger. Everything in it gets ground. Allow yourself half an hour, in addition to the baking time to assemble them. Good news: you can make a large batch and freeze them in individual wrappers.

What can you do with Brazil Burgers? Top them with sliced Vidalia onions. Steamed carrots and a baked potato will round out the meal.

For a more casual meal, serve Brazil Burgers with sliced onions, mustard, sliced tomato, lettuce or alfalfa sprouts. These burgers are even good served cold – a great addition to your lunch box!

1 cup raw Brazil nuts
2/3 cup carrot chunks
2/3 cup onion chunks
1/4 cup parsley leaves
1/2 cup green pepper chunks
1/3 cup sesame flour or sesame or other seeds
egg substitute: 1/3 cup water
4 tsp. flax seeds
handful of fresh dill – foliage only
1 teaspoon whole fennel seeds
1/4/ teaspoon salt
freshly ground pepper to taste

Combine the water and flax seeds in a small saucepan and bring to a full boil, then turn off heat. Let them soak until needed. Preheat oven to 375 degrees.

Grind nuts and transfer them to a large bowl. Combine the remaining ingredients in a food processor or put them through a grinder. Grind into meal—not a puree. Add this mixture to the ground nuts.

Scrape the flax seed mixture (it’s the consistency of egg whites) into the bowl with everything else.

Toss and stir to mix well.

Line a cookie sheet with parchment or oil it and drop scoops of the mixture on it. Using a rubber spatula, pat the mounds into flat patties.

Bake for 40-45 minutes until gold and crisp around the edges. Use a pancake turner to lift the burgers.


Lentil-Rice Soup

This recipe makes a hearty nourishing soup. The legumes and grains complement each other to make high-quality protein. If you want to add another vegetable or two, don’t hesitate! Carrots add a nice color.

1/2 cup lentils
3/4 cup brown rice
7 cups water
3/4 cup chopped onion
2 cloves garlic
1/2 teaspoon dill weed
1 bay leaf
1 teaspoon salt

Rinse the lentils, checking for tiny stones or debris. Bring lentils, rice and water to a boil. Add onion, dill weed, bay leaf and salt. Reduce heat and simmer, covered, until the rice and lentils are tender—about one hour. Discard bay leaf and serve.

--D. Vaughn Micklos, M.D., Buena Park, CA

 






The Yeast Connection Cookbook

By
William G. Crook M.D.; Marjorie Hurt Jones, R.N.

The first 100 pages of this book were written by Dr. Crook and include a discussion of yeast - related problems, diets and the important role proper diets play in helping people control yeast. The second part of the book is written by Marjorie Hurt Jones, R.N., an experienced cook and an authority who has written a number of other books which deal with diet, including a popular book, The Allergy Self-Help Cookbook published by Rodale Press on food allergies, and Baking with Amaranth.
Click here to buy.

   

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