VEGGIE BURGERS
1/2 CUP RED ONION, 1. ADD ALL OF THE INGREDIENTS ROUGHLY CHOPPED EXCEPT THE OLIVE OIL TO A FOOD PROCESSOR. PULSE 4- TIMES 1 CUP ASPARAGUS UNTIL VEGETABLE ARE SMALL PEA SIZE COURSELY CHOPPED 1 CUP ORANGE PEPPER 2. ALLOW TO REST 15 MINUTES ROUGHLY CHOPPED 2 GARLIC CLOVES, MINCED 3. FORM INTO 6 PATTIES 1/3 CUP PARSLEY, 4. PREHEAT A NON- LUGHTLY PACKED STICK SAUTE PAN TO MEDIUM LOW . ADD 1 TBSP OLIVE OIL 1/2 TSP SEA SALT AND THE VEGGIE BURGERS. SAUTE 8-10 MINUTES UNTIL GOLDEN. TURN OVER ADD 1/2 TSP BLACK PEPPER AN ADDITIONALTBSP OLIVE OIL. SAUTE UNTIL GOLDEN ANOTHER 6-8 minutes. 1/2 BALSAMIC VINEGAR 1/4 CUP GROUND FLAX SEED SERVES 4 1 OMEGA - 3 EGG LUTEIN-ZEAANTHIN 664 mcg 3 SLICES HEARTY WHOLE GRAIN OMEGA 3 1773 MG BREAD, TORN INTO PIECES (1 3/4 CUP LIGHTLY PACKED) VITAMIN C 97% 2 TBSP EXTRA VIRGIN OLIVE OIL
courtesy of Sandra Young, OD author: Visionary Kitchen: A Cookbook for Eye HealthBooks are available for purchase at www.visionarykitchen.com and www.amazon.com |