It’s been over a month since I’ve eaten anything that once had eyeballs and a heartbeat. Although I have absolutely not given up cheese (or wine, ever) my nutrition has shifted from a eat red meat every once in a while and poultry weekly to a plant based diet. With the addition of juicing I would say that our eating habits are pretty impeccable. Impeccable is a strong word but in comparison to the average American; our eating habits are actually totally impeccable. I’ve seen Hungry for Change, Forks Over Knives, Fat, Sick and Nearly Dead, Food Matters; I have watched them all. Have you? You should. I listen to the research and I love to take good care of myself.
As a massage therapist, a damn good one or so I’ve heard, I work on an intimate level with people everyday. I have seen many times what lack of exercise and poor nutrition lead to in the mind, body and spirit, at all ages. I love to use my mind and my body at 40 is not too shabby, not too shabby at all. As for my spirit, the more I uncover my inner yogi the more joy I find inside. I’m psyched about all of that and I know it is all my doing because I stay active, eat healthy and choose to be happy.
I enjoy treating my body well and for me I will never put a price on my health. I’d rather continue shopping at the Salvation Army and not going out as much. Oh and buying wine by the case helps because I get 10% off. Plus cutting costs are easy, a great way to do that is to just make more in your own kitchen. Here’s a delicious recipe for Spicy Black Bean burgers. The beej threw these together last night and grilled them up along with red pepper, zucchini and sweet potato. Top them with some avocado, cholula and served them up on Ezekiel Sprouted grain buns.
Spicy Black Bean Burgers
makes about 6 burgers
Ingredients:
2 cans black beans, drained and rinsed
1 T ground flax + 3 T water
1 jalapeno
2 cloves garlic
2 T tomato sauce
1/2 cup Panko breadcrumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and defrosted)
avocado for topping
olive oil (or canola oil) for frying burgers
Directions:
Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it’s just easier at this point to throw them in a food processor.)
Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
In a small bowl, mix together the ground flax and water. Let sit for five minutes.
Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
Serve burgers with avocado slices, hot sauce and ketchup.
Eat Well – Live Well – Be Well











