WENDY’S ORGANIC SHIITAKE KALE BURGERS

A veggie burger that I am losing my mind over, no exaggerating. We made these this weekend and they were the bomb. We think the secret is using a mix of shiitake and portobello mushrooms as a base to these burgers. Busy week? Make ahead, individually wrap and freeze. Cook organic brown rice in fresh squeezed kale juice, no need for broth or water. Drain organic (GMO FREE) tofu, chop up shiitake mushrooms. Simmer squash in filtered water. When squash is pureed, use it as an egg-replacer in many recipes. Tip: The rice will hold it all together. Next, drain the rice and then combine all ingredients mixing with lemon juice, kelp, and turmeric. Top with hemp seeds. I have also made these using oatmeal, beet water, soaked chia seeds with pureed beet pulp. Serve with a garlicky herb cashew (in place of mayo) dressing.

MUSTARD: You can make your own sweet & spicy mustard the list is endless and believe me your
family will have no clue. & it is natural and costs less. Be sure to buy GMO free-Organic. Make sure
you place the homemade ketchup back into the Heinz Bottle, this trick works like a charm.
Recipe is simple, soak brown mustard seed (1/4 cup) for 24 hours in organic lemon juice (5
tablespoons) or you can use Brags Organic Apple Cider Vinegar (3/4 cup). After this soaks mix it
with Raw Agave, Turmeric. The turmeric will keep it a vibrant yellow – orange color similar to store-bought
mustard.

Bake at 325 for 25-minutes.

Protein Tip: 2 cups of cooked kale = 5 grams of protein, 4 ounces tofu = 9 grams of protein, 3 tablespoons of hemp seeds = 11 grams of protein.

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