Summer is drenching Vermont in rain to the point of flooding. Farmers are doing everything possible to secure crops and we are watching puddles turn into pools in our garden. We hope that this damp weather will pass so that plants may flourish once again.
Meanwhile, we are trying to dry the dampness with warming, nourishing foods that still feature summer ingredients.
These chia burgers fit the bill.
Chia, a member of the sage family, has delicious, peppery, edible seeds that are high in protein and fiber.They are a great replacement for eggs and taste delicious in sweet and savory dishes alike.
Corn is a wonderful food for summer. From digestive support to blood sugar balance, it is a healing food as long as it’s not genetically modified. Ask your farmer where they get their seeds and check for the non-GMO label on corn products in the store. Corn fiber supports the growth of friendly bacteria in our large intestine. It is rich in B-complex vitamins and has about 5 grams of protein per cup. Fiber and protein make corn a great food blood sugar control.
Vegan Chia Burgers
You will need:
1/2 cup cornmeal (non GMO)
1/4 cup chia seeds
1/2 teaspoon salt
1 medium zucchini, grated
1 medium carrot, grated
1/3 cup olive oil
Preheat oven to 375 degrees.
Mix all ingredients together.
Oil a cookie sheet with olive or sunflower oil.
Shape dough into patties and flatten each one onto the cookie sheet.
Bake for 15 minutes, cool and enjoy.
They pair well with pesto and grilled chicken or cod.