Cooking Your Health
I love my dear garden. I watched it grow from little plants, some from seeds, to vibrant crop and I am so grateful for all that it’s given me… kale, green onions, spring garlic, dill, lettuce, cilantro, edible flowers, and more to come.
I want to share with you a burger variation I had for dinner tonight, if you are looking for something light, fresh and equally delicious.
2 large portabella mushrooms
1 large green kale leaf
2 green leaves of a spring onion
1 small avocado
1 large basil leaf
1 clove of garlic
2 thick slices of tomato
extra virgin olive oil
raw coconut aminos (or soy sauce)
coconut vinegar (or balsamic vinegar)
fresh ground pepper
Take the stem off the portabellas, clean them with a damp paper towel and set them belly up on your working area.
Drizzle them both with olive oil, aminos (or soy sauce) and vinegar, about one tablespoon of oil and half of tablespoon of vinegar and aminos per mushroom. Add some ground pepper to taste.
Choose one of the mushrooms to be the weight bearer. It could be tough (tip: choose the not so pretty one)
Cut the garlic in thin slices , roughly chop the green onion and the basil and sprinkle them on top.
You can cut the kale as you see in the picture or tear it in large pieces, if you like. Add the kale, tomato slices and the avocado sliced up (or mashed up).
Cap it with the other shroom and you have a delicious, summer, vegetarian burger.
Best enjoyed in the sun with a mint limeade… or red wine.
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