Last night I attended a fabulous event with a group of blogger friends hosted by Chef Suzy Singh.
We even had our own sous chef, students attending Le Cordon Bleu’s cooking program.
I’m a big fan of Now Solutions which is based in Bolingbrook, IL. Last summer I shared a few of my favorite beauty products which included Now Solutions Sweet Almond Oil. I’ve been using their personal care collection for several years and had no idea they had a food line – Now Foods.
One of the recipes we prepared was the most amazing dairy and gluten free burgers. So delish that I’m adding to my Super Bowl menu. You have to try these out and let me know what you think.
Note: The recipe is detailed just as we prepared. I will be making a few modifications that are specified in the instructions. Feel free to contact me with any questions.
- 2 cups Organic Brown Rice cooked
- 1 cup Organic Quinoa cooked
- 4 tbs Organic White Rice Flour Not sure this is necessary so I will be omitting all together. You can also use Brown Rice Flour or Almond Flour.
- ½ cup Roasted Red Peppers, Chopped
- ¼ cup Kalamata Olives, Chopped
- ¼ cup Basil, Chopped
- ¼ cup fresh Spinach, Chopped
- 1 tsp Sea Salt
- ½ tsp Paprika
- ½ tsp Black Pepper
- ¼ tsp Cayenne Pepper omit if you are serving to children or reduce the amount
- 1 tbs Organic Extra Virgin Olive Oil
- **2 tbs Organic Golden Flax Seed Meal + 3 tbs Water - mix together separately to form Flax Paste
- 2 Parsnips, peeled and small dice
- 2 tbs Organic Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 4 cups Rice Milk substituting with full fat coconut milk, reducing amount to 1-2 cups
- Preheat oven to 350
- Line sheet tray with parchment paper
- In large bowl combine all ingredients until fully incorporated (including Flax Paste)
- Form 4 inch uniform patties
- Drizzle olive oil in saucepan and allow for patties to brown
- Flip burger and brown evenly
- Place burger patties on sheet tray and bake for 25-30 mins.
- Preheat oven to 350
- Line sheet tray with parchment paper
- In large bowl combine parsnip, olive oil and sea salt
- Spread evenly on parchment paper, roast for 30 min until golden brown
- In medium saucepan, place 4 cups of rice milk
- Cook on medium heat until milk reaches soft boil
- In large blender combine roasted parsnips with warm milk until fully blended and silky creamy mixture has formed. You can also use an immersion blender.
