New for me and I can’t wait to make it again! So delicious.
- CUMIN CASHEW CREAM SAUCE:
- 1 cup raw cashews
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1 cup millet
- 1/2 teaspoon sea salt, plus a pinch for cooking millet
- 1 tablespoon ground flaxseeds
- 1 large carrot, grated
- 4 scallions, thinly sliced
- 1 handful fresh basil leaves, finely chopped
- 2 1/2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Hemp Seeds (my addition)
- 3 tablespoons coconut oil
- 6 large romaine or Bibb lettuce leaves
- Mango salsa, for serving
1. Make sauce: Combine raw cashews, 3/4 cup water, lemon juice, cumin, and salt in a blender and blend until smooth. Transfer to a container, cover and refrigerate until ready to serve.
2. Make burgers: Toast millet in 2 batches in a large, dry skillet over medium heat, stirring regularly, for 3 to 5 minutes. (Millet should smell nutty when done.) Transfer toasted millet to a bowl before adding second batch. Combine millet and 2 1/2 cups water in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until millet is tender and even in color, 15 to 20 minutes. Toward end of cooking time, add a pinch of salt. Let cool. Combine flaxseeds and 3 Tbsp. water in a small bowl; let stand until mixture forms a gel, about 10 minutes. Mix well. Combine carrot, scallions, basil, hemp seeds, lemon zest, lemon juice, salt, and pepper in a large bowl. Once millet is cool, add it to bowl along with flaxseed mixture and mix well. Using your hands, shape mixture into 6 burgers.
3. Heat oil in a large skillet over medium heat. Cook burgers until golden brown, 7 to 8 minutes per side. Serve warm over lettuce leaves with a dollop of mango salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in refrigerator or 1 month in freezer, stored between pieces of parchment in a sealed container.
NOTE: I did not make the Cashew Cream Sauce or Mango Salsa. I did, however, make Peach Banana Salsa!
Recipe from Health.
Easy and delicious!
- 1 cup almond flour
- 7 Tablespoons sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup nonfat buttermilk
- 1 large egg
- 3 Tablespoons canola oil
- 1/2 teaspoon almond extract
- 1 cup+ fresh strawberries halved and sliced
- 3 cups plain nonfat Greek yogurt
Preheat oven to 350˚F. Meanwhile, combine the flour, all but 2 teaspoons of the sugar, baking powder, baking soda, cinnamon, salt, buttermilk, egg, oil, and extract in a medium bowl. Whisk together until smooth and pour into an 8-inch square baking pan or cast iron skillet coated with cooking spray; top with the frozen berries.
Bake 1 hour or until browned and wooden pick inserted 2 inches from edge comes out clean. Remove from oven, place pan on cooling rack, and sprinkle with remaining sugar (I forgot to sprinkle on the remaining sugar, but I didn’t really miss having it on there). Serve hot, warm, or room temperature with yogurt on the side.
Continuing to scan negatives and edit them for my book. I figure if I can do 3 per day, I’ll will be ready to publish it in 1–2 months.
Hoboken, New Jersey
New York City. Reminds me of a Charles Demuth or Charles Sheeler painting!
New advertisement to appear in June/July issue of Brides Magazine:
I bought a new scanner so I am beginning to scan old negatives from when I worked in New York City. This was taken in the early 80s (?) in front of the bar, Tin Pan Alley, which was on 49th Street between Broadway and Ninth Avenue.
My birthday was March 7. Reading from The Daily Word on March 8:
“Just as fall turns to winter and winter to spring in some areas of the world, I experience changes in my life that may affect the way I look or feel about myself and others.
“Yet there is no change in my age or physical appearance or life that can alter the underlying truth: Through the spirit of God within, I am ageless and free from limitations.
“I am a living expression of God’s love and life. Young or young in spirit, I welcome each moment as an opportunity to find new ways to express my divine nature. God’s love in me frees me from the limitations of the past and inspires me to live joyously now.
“Like new buds in the spring, I am born anew each day. I am ready to follow where Spirit leads. I am ageless and free.
“Blessed be the name of God from age to age, for wisdom and power are his.—Daniel 2:20”
A self-portrait from my birthday: