Sprouted Kidney Bean Burgers with Warm Salsa

I realized the other day that I’m doing a sort of vegan slash paleo diet.  So, I’m coining the phrase “Pagan Diet.”  You heard it here first, folks.  It’s kind of funny.  Okay, so maybe I amuse myself a little too much.  I guess I could call it a Valeo diet, but that’s just not as funny unless you’re into foreign car parts.  On the menu for lunch yesterday was some sprouted bean burgers.  I have to admit, I didn’t know if eating sprouted beans would really make a difference, but it has.  Eating regular beans never really made me overly gassy, but there was always a certain uncomfortable fullness that I would get from eating them.  I always figured it was the fiber.  But, I don’t get that feeling now at all.  When I soak the beans, you see the foam that comes off of them.  It seems like the gas that’s forming that foam is what’s given off in your stomach when you eat beans.  Today I have chickpeas, black beans, almonds, and brown rice sprouting.

These burgers turned out nice.  I’ve noticed that the beans that have been sprouted have a less starchy taste to them then regular beans.  I like beans, but I like the sprouted beans much more.  We’ll see how this helps health-wise.  I imagine it must be helping with my health.  On one hand, regular beans are more acidic than sprouted beans and I do try to eat more alkaline foods than acidic ones.  Basically, sprouting a bean turns it into more of a plant than a bean, so you’re making it alkaline.  Also, sprouting increases the amount of vitamin C and B vitamins in the legume, both of which are very good for your adrenals.  Plus, your body will have a lot more vitamins and minerals to absorb.  I’m not going to go around carrying a flag that says “Soak Your Beans” but I’ve definitely become an advocate for sprouting.  The only drawback to it is that it takes time and planning.  But, I just keep sprouting and once they’re sprouted, I’ll rinse them and put them in a jar in the fridge so I always have some to use.  I hope you give it a try.

Sprouted Kidney Bean Burgers

Sprouted Kidney Bean Burgers w/ Warm Salsa

 

Ingredients:

2 Cups Sprouted Kidney Beans

½ Sweet Onion, chopped

1 Tbsp. Coconut Oil

½ Cup Sprouted Brown Rice

½ Cup Oats that have been soaked overnight

½ Cup Soaked Raw Cashews

10 Oz. Mushrooms

3 Tbsp. Coconut Flour

2 Tsp. Smoked Paprika

1 ½ Tsp. Salt

1 ½ Tsp. Ground Cumin

1 ½ Tsp. Chili Powder

 

Warm Salsa Ingredients:

14.5 Oz. Can Chopped Roasted Tomatoes

1 Jalapeno Pepper, chopped finely

½ Sweet Onion, chopped finely

½ Red Bell Pepper, chopped finely

Juice of ½ Lemon

Zest of 1 Lemon

½ Tsp. Dried Minced Onion

½ Tsp. Mexican Oregano

Salt, to taste

Directions:

Preheat oven to 375◦. Oil a cookie sheet.

In a large skillet, melt the coconut oil and add the chopped onion to it. Sauté over medium high heat until slightly golden brown. Remove from heat and set aside.

In a food processor, combine all of the remaining ingredients and process until thoroughly combined. Add processed ingredients to the skillet with the onions and mix together.

Using an ice cream scoop, scoop the bean mixture onto the prepared cookie sheet. Flatten out with the back of the ice cream scoop (or use wet fingers). Bake in preheated oven for 20 minutes and allow to cool for 10 minutes before serving.

While burgers are baking, heat all ingredients for the salsa in a skillet until the liquid from the tomatoes has thickened slightly. Keep warm until ready to serve.

Makes 14 burgers (a serving size is about 2 burgers each).

Italian Lentil Sprouts – Sprouting 102 and Chronic Epstein Barr

I have chronic Epstein barr virus.  It used to be a real inconvenience, but, it’s not so much anymore, usually.  I’ve been able to keep it under control through diet and supplements, usually.  For some reason, it tends to hit me hard in the spring:  ridiculously swollen glands, extremely tired, very sore joints, slow recovery if I do anything slightly active.  Going vegan seemed to help me, but that was before I had an active phase of the virus.  So, back to the drawing board.  I started to do some more research.  I don’t know all of the ins and outs of how the Epstein barr virus works.  Actually, doctors don’t even know a ton about it, except that sometimes anti-virals will help a bit with the symptoms, but there’s really no ‘cure’ for it.  The only thing you can hope and pray for is that you can have longer times when you’re in remission and the active times don’t last too long.  When I was diagnosed with it (about 7 years ago), my titers were 300 times higher than someone with the active virus (someone with mono), which indicated that I had a chronic version of it.  I’ve read a lot about the virus over the years and there seems to be a connection between CEBV and thyroid conditions and digestive issues and vitamin and mineral absorption.

Legal disclaimer:  I’m not a doctor.  I have no idea what I’m talking about.  Anything I say here is from my personal experience and from what I’ve read from real doctors.

Here’s where I start talking about supplements and trying to heal from a chronic condition.  I’ve been taking sublingual B-12 because of my pernicious anemia.  I believe that my gluten sensitivity and other allergies and absorption issues have occurred because the CEBV has ruined my digestive system.  So, I’ve been working on healing my gut for a couple of years now.  It has been somewhat working because my immune system has greatly improved in the last year.  I’ve been supplementing with a very good probiotic and lugol’s iodine every morning along with selenium, and magnesium at night.  I’m also supplementing with vitamin C to add a little help to my tired adrenals.  That’s just the direction I’m taking right now.

That brings me to sprouting.  When I first started sprouting, I did it because I liked the taste of sprouts and I also was making Sprouting Jarmy own sprouted brown rice flour to make halvah bars.  It turns out that there’s a better reason to sprout:  phytic acid.  Phytic acid is a glommer.  It gloms onto the minerals and vitamins that your body could use and takes them right out of your system. Now, if you have a healthy digestive system, a little phytic acid doesn’t really hurt.  If your system is compromised, like mine, it can really wreak havoc on your system. With the Fuhrman diet, I’ve been eating a ton of beans and nuts, all which are loaded with phytic acid.  This could be why I’m having a down time right now.  The good news, though, is that sprouting or fermenting will greatly reduce the phytic acid in them.  In the right conditions, it’s the phytic acid in a seed or bean or nut that makes it start to sprout.  Once it starts to sprout, the phytic acid is neutralized and is either eliminated or greatly reduced.  Cooking without soaking will diminish phytic acid a bit, but not as much as sprouting or fermenting.  Another option is to soak the offender in an acidic solution (I use filtered water with apple cider vinegar, but whey could also be used).  You’ll know when it’s ready after soaking because the water will get foamy and the water will get a slimy texture.  Right now I have kidney beans, chick peas, cashews, and brown rice sprouting.  Today I used the sprouted lentils to make this little Italian stir fry for lunch.  It was very tasty and quick to make.  I’m trying to keep a rotation of sprouted rice and legumes so I always have something easy to make.  I hope you give sprouting a try.  You’ll like it and so will your digestive system.Italian Lentil Sprouts

Italian Lentil Sprouts

Ingredients:

1 Tablespoon Coconut Oil

2 Cups Sprouted Lentils

1 14.5 oz. Can Chopped Tomatoes

1 Cup Chopped Kale

¼ Cup Chopped Dried Tomatoes

½ Red Bell Pepper, chopped

½ Sweet Onion, chopped

1 Medium Zucchini, Chopped

2 Teaspoons Dry Basil

1 Teaspoon Dry Oregano

4 Cloves Garlic, minced

Salt, to taste

Directions:

In a medium sized skillet, melt the coconut oil. Add the lentils, kale, dried tomatoes, pepper, onion, and zucchini. Sauté until kale wilts. Add the lentils and tomatoes. Cook for about 10 minutes over medium high heat, until zucchini is cooked to your liking. Makes 2-3 servings.