makes seven 2 1/2 in. patties
- 1 1/2 cups spinach leaves – save stems another dish!
- 1 Tbsp. extra virgin olive oil
- 1/2 cup diced red onion – 1/2 large onion
- 1 Tbsp. minced garlic – about 3 medium cloves
- 1 tsp. ground ginger
- Salt and freshly ground pepper
- 1 cup cooked quinoa
- 1 Tbsp. fresh, minced oregano leaves
- 1/3 cup nutritional yeast – certified gluten-free
- 1 egg, beaten
- 1 Tbsp. coconut oil – or other high heat oil
- 1 very ripe avocado
- 1 Tbsp. balsamic vinegar
And on to Vitamin A!
This is one of my favorite vitamins to try to incorporate into more meals, for it calls for simple roots and vegetables that pair well with almost any dish.
World’s Healthiest Foods provides a wealth of information on this vitamin. For instance, there are many nutrients, all which fall under the group called “Vitamin A”. Here I’ll be sharing recipes for one sect, carotenoids, which are found in plant foods. These babies provide antioxidant, anti-inflammatory, and immune-enhancing activity.
Beautiful “green leafy…or brightly orange- or red-colored” vegetables carry heavy doses of Vitamin A: spinach (in season spring-autumn); collard greens (autumn); sweet potato, kale, turnip greens, winter squash (autumn-winter); mustard greens (winter-spring); and carrots (accessible year-round). Take your pick and dive in!
So here’s one of my favorite new recipes, to kick off the Vitamin A batch.