Saturday, March 12, 2011

Quinoa Fritters with Sweet Potato and Avocado

One out of 100 unsuspecting Americans have Celiac Disease; a severe allergy to wheat gluten. Celiac disease can leave a person susceptible to many health problems. The American diet of dead, processed food contains way too much wheat gluten and corn.

This fibrous, gluten-free appetizer will please anyone with gluten & dairy allergies. No animal products are used, so our vegetarian viewers will be pleased.

• 2 cups cooked quinoa-high protein and fiber

• 1 batch gluten-free, dry pancake mix-just follow instructions and omit egg

• 3 Tbs. ground flaxseed meal to replace egg-fiber and omega 3 EFA’S

• 1 cup mashed, steamed sweet potato with skin-antioxidant

• 1 Tbs. tomato paste-Lycopene

• 1 Tbs. wheat-free soy sauce

• 1 tsp. dried basil leaf

• 1/2 tsp. dried thyme leaf

• 1/2 tsp. ground cumin seed

• 1 tsp. ground coriander seed

• 1/2 tsp. paprika

• 1/2 tsp. raw garlic-cardiovascular health

• 4 Tbs. potato starch

• Sea salt & pepper to taste

1. Cut sweet potato into cubes and steam till fork tender; mash

2. Heat a non-stick frying pan on med. low

3. Blend all ingredients in a bowl or food processor

4. If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.

5. Divide burger mix into 8 equal portions and form into 3 inch patties

6. Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm

• Note: Do not fiddle and flip your fritter till it’s brown on the down side or it will stick and break apart. Be patient; just like pancakes, wait for the bubbles to appear.

Garnish with:

In a food processer blend: 1 Avocado, 1 tbs. chopped onion, a squeeze of lemon, 1 clove chopped garlic, 1 tsp. cumin, and ½ tsp. cayenne powder.