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 w/ Warm Salsa
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
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).