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I’ll have a burger and chips please

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How can you turn the ultimate bloke’s chow down into something that’s good for you? It can be done, read on!
The burgers in question are Oliver McCabe’s ‘Lentil and Cashew Burgers’ from the ‘Fuel Food Cookbook, they’re simple to make and taste wonderful. They’re full of protein, fibre and vitamin C, gluten free and low GL.

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Burger

Ingredients

145g red lentil, rinsed and drained
350ml water
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
115g red onion, finely chopped
100g kale, washed and shredded
70g toasted cashew nuts, finely chopped
5 cloves of garlic, finely minced
1 teaspoon Himalyayan fine rock salt
30g oat bran
Rapeseed oil, for frying[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_single_image image=”6959″ img_size=”full” alignment=”center” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Method

  1. Place the lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 25 minutes, until the lentils are soft and the liquid is absorbed.
  2. Use a spatula to scrape the lentils into a medium-sized bowl. Add the apple cider vinegar and mash well.
  3. Heat the olive oil in a wok over a low heat. Add the onion and sauté for 7 minutes, until softened. Add all remaining ingredients except the oat bran and sauté for 7 minutes more, until all the vegeables are tender. Add to the lentils with the oat bran and mix well. Leave to stand for 1 hour, until cool.
  4. Form six medium-sized burgers with clean hands. Heat a little rapeseed oil in a large frying pan over a medium heat. Fry the burger for about 5 minutes per side, until cooked through and golden on the outside.

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Then for our ‘chips’. This simple recipe for ‘vege fries’ comes from Anthony William’s medicalmedium.com website where you’ll find all manner of great recipes based on natural food and superfoods.

The trick is to boil the root vegetables and then shake them vigorously before baking. The herbs and garlic generously coat the outside and the smudged edges will turn crispy in the oven. If you’re pressed for time, you can omit the extra steps and send them straight to the oven, though those few extra minutes will yield truly amazing results. Make a big enough batch to share -these won’t last long.

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Chips

Ingredients

3 pounds assorted root vegetables (such as potatoes, sweet potatoes, parsnips, carrots, and celeriac)
2 tablespoons coconut oil
1 teaspoon sea salt
2 tablespoons finely minced garlic
1 tablespoon each finely minced sage, oregano, rosemary, and thyme[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_empty_space height=”48px”][vc_column_text]

Method

  1. Preheat the oven to 200c (gasmark 6). Peel and slice the root vegetables into “fries.” Transfer the vegetable fries to a large pot, cover with water, and bring to a boil. Boil the fries for 5 to 7 minutes, until just cooked through but not soft. (Watch carefully so as not to overcook.) Drain the water.
  2. Add the coconut oil, sea salt, garlic, and herbs to the fries and stir briefly. Cover the pot and shake vigorously until the fries are well mixed with their edges slightly mashed.
  3. Line a baking tray with parchment paper. Arrange the fries on the tray so none are overlapping. Place in the oven and bake for 20 to 25 minutes, flipping once halfway through. Remove when the edges turn golden and crispy.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Serve your ‘burger and chips’ with a green salad. What man could ask for more?[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”6973″ img_size=”large” alignment=”center” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row]