By Marissa Gold
We all overindulge every once in a while and need to get our diets back on track. Going on a cleanse sounds like a great fix — at first. But tipping the food pendulum straight from French fries to veggie juices is a bit of a rude awakening.
We know the feeling. And after numerous failed juice cleanse attempts, we’ve come to realize we just require food. Period. So we consulted chef Corinne Tompkins of Joulebody cleanse for a healthy recipe idea we can make at home.
This veggie burger follows the Joulebody concept that eating naturally detoxifying foods — not starving yourself by juicing — is the best way to reach optimal health (and your ideal weight). So try this out for lunch or dinner for a healthy spa-style meal.
Thai Style Mung Bean Burger Patty:
Yields 4 patties
1 cup mung beans, cooked (substitute any bean)
1-2 garlic cloves
2 tbsp. flax seed
1.5 tbsp. cumin
1 lime, for zest and juice
(1/2 tsp. crushed red pepper, optional)
1/2 cup quinoa, cooked, drained well
1/4 cup coconut flakes
3 tbsp. cilantro, chopped
2 tbsp. coconut oil
Salt and pepper to taste
Directions: Preheat oven to 325F. Place cooked mung beans, garlic, flax seed, cumin, and the zest of one lime into a food processor. Mix until well blended, about 1 minute. Once processed, move bean mixture into a medium or large bowl. Add quinoa, coconut flake, cilantro, coconut oil, and 1 tsp of salt and 1/2 tsp of black pepper. Combine with either your hands or large spoon until well blended. On a nonstick baking sheet or a baking sheet lined with parchment paper, divide mix into 4 portions and bake until there is some browning and a few small cracks appear on the tops of the burgers, about 25 minutes. Before serving, squeeze some fresh lime juice on top of the burger for a clean burst of flavor. As a suggestion, these patties are great topped with some thin slices of red onion and avocado in between iceberg lettuce/kale/collard greens.