One of the first videos I EVER shot was a behind the scenes look at where mushrooms are grown. While it wasn't my BEST on-camera performance, it was one the coolest experiences I have ever had. Here is the full video at TOJO Mushroom Farm in Kennet Square, PA.
The best part about this recipe that you can use almost any veggies you have on hand!
2 cups walnuts (toast for about 10 minutes to boost the flavor)
1 cup pumpkin seeds, (raw)
1 cup Portobello mushroom, quartered
1 cup real sweet onion, small diced
3 cloves garlic, minced
2 tbsp paprika
¼ tsp chipotle powder
1/8 tsp rosemary
1 ½ tsp rosemary
1 ½ cups red cabbage, shredded (this will give the burger a red color!)
1 pasture-raised egg
½ cup olive oil
Preheat oven to 350 degrees Fahrenheit.
Put walnuts in food processor and pulse until in a fine meal.
Put the nut mixture into a large bowl.
Next, in the food processor, process mushrooms, onions and garlic, spices.
Pulse until fine and add to the bowl with the nut mixture.
Next, add the chopped cabbage and pulse until finely chopped and add to the bowl.
Beat the egg in a small bowl and mix in with the other ingredients.
Run your hands with olive oil (to prevent sticking) and form 12, tight patties.
Lay the patties onto a parchment lined baking sheet.
Brush the patties with olive oil and bake for 12 minutes.
Turn patty over and continue baking for another 10 -12 minutes
Remove from the oven and serve with a grainy mustard and in wrap or bun of your choice.
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