Alkalizing Veggie Burgers

A great recipe by Kim Snyder, celebrity nutritionist, from "The Beauty Detox Solution"... Amaranth is a SUPER GRAIN, it consists of about 12-17% lysine (an amino acid which most cereal crops are low in), methionine, and cysteine-it is a COMPLETE protein, unlike other grains...high fiber, and a good source of calcium, iron, and minerals.

• Ready In: 24 hrs 20 mins
• Serves: 6-7
• Yields: 7 patties

Ingredients

• 1 1⁄2 cups water
• 1⁄2 cup  millet, dry
• 2  garlic cloves, minced
• 2  tablespoons  raw coconut oil
• 1  onion, large minced
• 3  cups spinach, finely chopped
• 2  celery ribs, finely chopped
• 2  carrots, peeled minced
• 2  teaspoons sea salt
• 1  tablespoon cumin
• 1⁄2 teaspoon black pepper
• 1  cup amaranth flour

Directions

1. Bring water to boil, reduce heat, add millet. (use millet that has been soaked 24 hours, rinse well) and simmer 15-20 minutes
2. You can use a food processor to shred carrots, then celery, and spinach last to save yourself a lot of time. (Vita-Mix @ speed 1-2) Vege's should be lightly shredded.
3. Saute garlic in 1tbsp coconut oil until gently cooked, I like using frozen garlic cubes-they disperse very well and less prep time!
4. Add onions, cook until translucent.
5. Add spinach, celery, and carrots a allow to soften, about 5 minutes Add Salt (black lava salt, pink Himalayan, or Celtic sea salt), cumin, pepper, and/or any seasoning you prefer when making regular meat burgers.
6. Turn off heat, stir in amaranth flour until mixture binds and cools to touch.
7. Transfer to large bowl, make patties about 3-4" in diameter. I like using a little a little extra flour to coat the outsides. It makes a crispy outside, and "browns" a bit more like meat :).
8. Heat 1tbsp coconut oil on high heat in large pan. Saute each side of patties until firm and browned.
9. Add any condiments, non-dairy "Daiya" cheese on top, or salsa of choice. Keeps in fridge 4-5 days pretty well.