LIVING AN EXCEPTIONAL LIFE #69

By Rhonda Jones

I have to apologize for being absent these last few weeks. I have been traveling and sometimes find it hard to write on the road. The trips have been great, but it is always good to get back in the swing. I will be at the National Health Association Conference in Cleveland next week and hope to bring back some good recipes and information. The NHA conference is always great for getting new tips on plant-based eating and finding out the latest health news.

July is almost upon us, and that brings one of my favorite holidays, the Fourth of July—such a fun time of fireworks, barbecues, and lots of outside activities. Hamburgers and hot dogs are usually the food for the day, so that does bring some challenges for us plant-based eaters, but never fear, I have some great recipes and tips to help us all have a great time. No need to skip out on the fun.

Burgers are a staple for the Fourth, and plant-based burgers are easy to make and delicious. You will want to cook these in a nonstick pan so they can be cooked without oil. If you are cooking on a grill outside, just put the burgers on some foil and lightly coat it with a little oil so they don’t stick.

Bean Burgers in a Flash (from Plant Based Woman Warrior cookbook)

1 15 oz. can black beans (preferably no salt), drained and rinsed

1 medium onion chopped finely

½ cup old-fashioned rolled oats

1 tablespoon chili powder

½ teaspoon turmeric

2 tablespoons flaxseed meal

3 tablespoons salsa plus more, if needed (store-bought salsa is fine)

1 cup cooked and chopped greens such as kale, spinach, or collards (you can also substitute shredded carrots for the greens)

In a large bowl, place all the ingredients (squeeze any excess water from the greens) and use your hands to smash the beans and blend the mixture.

The mixture should be moist but not wet. You can add some salsa if additional moisture is needed. Shape the mixture into patties and then place them in a nonstick pan. Cook the patties for about five minutes on one side, then turn and cook another three or four minutes until they are firm and brown.

Serve with ketchup, slice up some tomatoes and lettuce, and put them on a nice wheat bun for a great hamburger.

To go with the hamburger, how about a nice guacamole salad with tortilla chips that you can make in your oven? So easy and so delicious. Simply cut several corn tortillas into triangles and put them on a large pan. (I always line my pan with parchment paper.) I like to sprinkle smoked paprika and chili powder on my chips and maybe a little lime juice. Put them in the oven at 375 degrees for about 10 minutes. Every oven is different, so you may have to watch them carefully to keep them from burning. Take them out when they are crispy and golden.

For dessert, how about some gingered minty melon balls? They are so easy to make. Use a melon ball tool to make melon balls from a large cantaloupe. Put them in a bowl and add ½ cup fresh orange juice, 1 teaspoon chopped fresh ginger, 2 teaspoons chopped fresh mint, and 1 tablespoon dark chocolate balsamic vinegar. (It is still good without the vinegar if you can’t find it.) What a light, refreshing dessert on a hot day.

Have a wonderful Fourth of July! Happy birthday, America!