Alisa Fleming ~ It has been a few years since I first stumbled upon Chef Julie Morris’s website, and I only have one thing to say about her new cookbook, Superfood Cuisine … It’s about time! Julie is an amazing natural food chef, based out of Los Angeles, where she also works as a writer, educator, and professional recipe developer, advocating whole, plant-based foods and superfoods for optimal health.
Superfood Cuisine: Cooking with Nature’s Most Amazing Foods is filled with over 100 enticing recipes, utilizing a nutritious array of extraordinary ingredients. From tiny chia seeds to nut-like sacha inchi, from goldenberries to goji berries, from maca powder to cacao…some say these are the most nutrient-dense foods on earth. And with radiant celebrities like Jennifer Aniston (who credits maca for increasing energy) and Victoria Beckham (whose “beauty secret” is mulberries) on their side, who am I to argue?
Beyond SuperFood Cuisine, Julie is currently the executive chef for superfood leader Navitas Naturals, as well as the chief recipe developer for best-selling author Brendan Brazier’s new cookbook, Whole Foods To Thrive. According to Julie,“It’s not JUST about how good it tastes. It’s about how good it makes you feel” (I just love this motto!). Having tried some of her recipes in the past, I can concur that superfoods taste delicious, but don’t take my word for it, trial the following sample recipe from SuperFood Cuisine and see what you think …
Black Bean-Hemp Protein Patties
This recipe is reprinted with permissions from Chef Julie Morris, and is from her cookbook, Superfood Cuisine: Cooking with Nature’s Most Amazing Foods. This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free.
These patties are packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, and won’t contribute one bit to heart disease or diabetes like animal-derived burgers. Perfectly aligned spices celebrate three plant-based protein sources: black beans, hemp seeds, and quinoa.
Heat 1 teaspoon coconut oil in a nonstick frying pan over medium heat. Add the onion and garlic, and cook until onion begins to turn translucent, about 3-4 minutes. Add the bell pepper, and continue to cook until vegetables have softened – about 5 minutes. Reduce the heat to low and add the black beans, hemp seeds, sun-dried tomatoes, sea salt, paprika, chipotle and cayenne. Cook, stirring constantly, for an additional 1-2 minutes. Remove from heat and transfer to a large bowl.
Add the miso paste into the mixture. Use the back of a fork to mix the beans and miso together, partially mashing the beans. Mix in the cooked brown rice and quinoa flakes. When cool enough to handle, use clean hands to knead the mixture together to form a dense base.
Place in the refrigerator, covered, for 30 minutes to allow quinoa flakes to swell and absorb the excess moisture.
Form the mixture into 6-8 patties. Warm a small amount of coconut oil in a non-stick frying pan over medium heat. When the pan is hot, add the patties. Cook for about 4-5 minutes on each side, or until browned.
Serving Suggestions: Pair with spouted grain hamburger buns, avocado, tomatoes, onions and sprouts. Or, try it “high protein-style” – tucked inside a collard leaf wrap or on top of a salad. Regardless of the serving method, including a smear of Maqui Ketchup (page 170) makes these delectable burgers absolutely outstanding.
Superfood Tip: Using unsalted beans in recipes allows maximum control over salt levels. If using salted beans, wait until the very end of the recipe to add any salt, then use to taste.
Makes 6 patties
Article by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.