Meatless Monday: Body Balancing Veggie Burgers

Keep your bod in balance with this alkaline dish

If your body feels more off-balance than a weightlifter trying to compete on the balance beam at the Olympics, it’s time to look at your pH levels! Yep, I old you how levels of acidity in your body can totally throw you out of whack, and luckily, today’s Meatless Monday pick helps you combat the nasty little chemical!
This alkaline veggie burger is sure to keep your bod in peak condition with a millet-based grain that is high in protein, gluten-free, and packed with nutrients. Once ready, toss the veggie patty in a salad or wrap it in collard greens for a healthy dose of those dark green leafy vegetables.
Alkaline-Grain Veggie Burgers
Ingredients:
1 1/2 cups water
1/2 cup dry millet
1/4 cup vegetable broth
2 garlic cloves, finely minced
1 large onion, finely minced
3 cups spinach, finely chopped
2 stalks of celery, finely minced
2 small carrots, peeled and minced
High quality sea salt (optional)
1 tablespoon cumin
1/2 teaspoon black pepper
2/3 cup amaranth flour
1 tablespoon coconut oil, for pan cooking
Directions:
1. Thoroughly rinse and soak the millet in water overnight before preparing the burgers. The next day, begin by boiling your water in a saucepan. Reduce the heat, then add the soaked millet and simmer until the millet has cooked to a softer texture, around 15 to 20 minutes. Then, strain the millet and set it aside to cool.
2. Sauté the garlic in the vegetable broth until gently cooked, then add the onions and stir until they become translucent. Add the spinach, celery, and carrots and cook gently for a few minutes, then mix in the sea salt and other seasonings. Add the cooked millet and stir until well combined. Adjust the seasoning to your taste. Turn off the heat and add the amaranth flour to the mixture. Continue mixing until everything starts to bind together and the mixture cools.
3. Place the mixture in the fridge for at least 45 minutes to help cool and bind. When the mixture has cooled, use your hands to form 3-inch round patties. Place them on a large plate.
4. Heat a large pan to a fairly high temperature and coat with one tablespoon of coconut oil. Sauté each patty on both sides until firm and browned. Enjoy them in a salad or slice and wrap them in collard greens.