In the process of deepening your practice, you find that there are endless ways to live your yoga everyday. The art of yoga can be found in so many unique places other than barefoot on your mat-- one of them being in the kitchen. Enriching your practice starts with your mind, connects with your soul and ends with your body. With that said, we love discovering yummy recipes to fuel a healthy and happy lifestyle.
We can't get enough of this recipe for Broccoli Stem Veggie Burgers from Nutritionella.com. If you've always wondered what you can do with all of your excess broccoli stems, look no further. This recipe takes 'going green' (pun intended) to a whole new level. A whole new level of veggie burgers, that is.
Ingredients | Serves 5-6
1/4 cup quinoa, dry + water for cooking
1 large broccoli stalk, shredded (about 2 cups, food processor recommended)
2 handfuls baby spinach
1 (15-ounce) can pinto beans, drained and rinsed well
1 1/2 tablespoons brown sugar, to taste
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon tumeric
1/2 teaspoon celery seed
1 generous teaspoon garlic salt
pinch of red pepper flakes (optional)
3 tablespoons olive oil
Topping suggestions: avocado, lettuce, tomato, onion
*Visit www.nutritionella.com for the full recipe.
This recipe was reprinted with permission from the Nutritionella.com blog.