• 1 tsp. grated lemon peel
• 3 tbsp. lemon juice
• 1 tsp. Dijon mustard ( gluten free)
• 1 tsp. anchovy paste OR 1 small tin of anchovies
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. olive oil

• 1 head (10 cups) Romaine lettuce, torn into bite-size pieces
• 4 oz.(1 cup) rice parmesan cheese ( optional) ( ensure dairy, gluten free)
• 1 1/2 c. gluten free croutons ( you can make these from your gluten free bread, just cut your gluten free bread in cubes, put in a bowl and toss with 4 tbsp of olive oil , 2 tsp garlic minced and sea salt to taste )
• Other Vegies to taste- don’t be afraid to add other vegies to taste!

This curry burger recipe makes a satisfying vegetarian detox meal with an exotic flavor. It’s a great way to sneak in millet and extra veggies for kids and grownups. The subtle flavor combinations and convenient burger format of this recipe make it a more exciting way to eat millet and vegetables than a traditional stir-fry.

Millet is a nourishing gluten-free grain. It’s rich in B vitamins, iron, magnesium, phosphorous and potassium. Millet has a high amino acid profile, including the essential amino acid methionine, which makes it a good source of protein. As a gluten-free grain with strongly anti-fungal properties, it is the best grain for those with Candida Albicans overgrowth (candidiasis).

These burgers can be frozen and then reheated for a quick meal or snack. Make extras and save some for later. This is a great way to be set up for convenient natural meals. When you plan ahead and stock up, your detox diet becomes easy!

Serve your curry burger over sautéed greens or raw salad greens. It’s also good on sprouted grain bread. Try them with our nu herbal infusions and lots of fresh or grilled veggies as condiments.

Ingredients

(use organic whenever possible)

• 3 cups cooked millet or quinoa ( simply add 1 cup grain to 2 cups of  water and put in a rice cooker of stove top until fluffy & cooked)
• 1 small zucchini
• 1-2 medium carrots
• 1/2 red onion
• 1 large clove garlic
• 1 tablespoon curry powder
• 1 medium large yam
• 1/3 cup arrowroot powder or tapioca starch

Directions

1.Cook millet in advance2.Chop the yam and boil it.
3.Grate the zucchini and carrot.
4.Chop the onion and garlic.
5.Sauté carrots and zucchini with the onion, garlic, and curry powder until softened and reduced in bulk.
6.Mash the cooked yam.
7.Combine all ingredients in a bowl and mix well.
8.Refrigerate for 1 hour.
9.Form patties and bake or pan fry. Brown both sides until firm.

Serves 4-6

Finely chopping some of the mushrooms give this sauce a meaty texture and the food processor makes preparation a snap. Be careful not to turn veggies into mush. Use the pulse button. Mushrooms can be chopped by hand as well.

Prep time: 5 minutes
Cooking time: 15 minutes

• enerjiVe Super Soy Spaghetti
• 1 small onion 1/2 cup (125 mL) chopped
• 1 red pepper, cut into large uniform pieces
• 8 oz cremini mushrooms (about 10)
• 8 oz sliced mushrooms
• 2 tbsp (30 mL) olive oil
• 3 tbsp (45 mL) enerjiVe tarragon chive nu herbal infusion
• 3/4 cup (175 mL) vegetable broth, more to taste

In large pot, bring water to boil, cook noodles for 6 minutes.

Meanwhile, In food processor, pulse and finely chop onions; set aside. Add red pepper pieces, pulse in food processor until finely chopped, set aside, repeat with cremini  mushrooms.

In large saucepan, over high heat, add olive oil, sauté onion, peppers and mushrooms for 10-12 minutes or until softened and most of the liquid has evaporated, reduce heat to medium low, stir in tarragon chive herbal infuser and vegetable broth, toss well.

Drain noodles, transfer to bowl, top with mushroom tarragon mixture. Extend with additional broth if desired.

Cooking tips:

1. Food processor makes you a whiz in the kitchen, don’t forget it can go into the dishwasher.
2. Make this sauce into soup by adding more broth and  pureeing with hand immersion blender.
3. Sauce is delicious over steak, chicken or salmon.
4. Make it noodle soup: bring 4 cups broth to a simmer add 1 cup carrots finely chopped, 2 cups chopped cooked chicken or shrimp, 2 cups noodles, 1 cup mushroom tarragon sauce…yin yang yum!