Thursday, December 8, 2016

Veggie-Ginger Patties on Lettuce

Frying isn't my thing, but occasionally frying on low heat is. These patties were whipped up from a couple of eggs to bind them, a small amount of flour (millet, quinoa and brown rice blended fresh in a high-speed blender, my Blendtec), coconut oil, finely grated zucchini, some grated carrot, fresh greens, lots of finely minced fresh ginger, turmeric, sea salt and black pepper. Then I slowly fried them in coconut oil, which is more heat-stable than other oils. Frying on low heat supposedly keeps the nutrients more in tact and reduces the oil from being transformed in the high heat process into trans fats. 

Served on a bed of Romaine lettuce leaves and tomato slices! Simple but a pleasing meal for the eye before the stomach joined in on the fare. 

Eat fresh, feel fresh!

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