Garden Burgers

Traveling with candida is hard, especially for several hours on an airplane and the meal options do NOT include candida. I usually request a diabetic meal but man, I end up with fruit snacks, cheese, wheat bread and of course something with soy sauce or vinegar and those tasty seasonings that rip my body apart more than the fruit itself. So I pack me a bag of food for the plane, and any freshies like slabs of cabbage or broccoli pieces that haven't been eaten before deboarding in Korea, I just toss on the plane.

Well, I thought this time I'd have me some burger-patties to extend my veggies and gluten-free waffles. So into the kitchen I went and started throwing things in a bowl. Again I have to say that the following measurements are pretty close gestimates and might need some tweaking .... it's just that it takes so long to sit around and measure, and then pour, and then measure and then pour again. More dishes to wash that way too ... ugh! Anyway ...

Garden Burgers (candida friendly)

1 large onion, chopped
2 cups zucchini, grated
1 carrot, grated
1/2 large head of cauliflower, grated
3 stalks celery, chipped
5 cloves garlic, minced
1/2 cup flaxmeal
1-2 cups leftover cooked grain (gluten-free--brown rice, quinoa, millet, buckwheat)
1-2 cups chickpea flour
1 tablespoon thyme
1 tablespoon rosemary
2 teaspoons cumin powder
1 1/2 teaspoons sea salt
3 tablespoons olive oil
1 1/2 cups sunflower seeds* (soaked 1 hour and drained)
walnut halves for garnish

Mix all ingredients, adding more chickpea flour as necessary to get a not-too-sticky dough. Form into balls and flatten into patties. Shaping the patties in a large-mouth jar ring helps make uniform patties.

Garden Burgers (candida relaxed version)

*instead of sunflower seeds use:
1 cup pecan pieces
1/3 cup sesame seeds
1 - 1 1/2 cups mushrooms, diced
black pepper