Yields: 8 to 10 burgers

Ingredients

1 cup dry mung beans ¾ cup quinoa 1 medium onion, chopped 6 cloves garlic, chopped 1 large bunch basil, finely chopped 1 cup flat leaf parsley chopped 1 Tbsp finely chopped green chilies (optional) 1 Tbsp coconut oil ½ cup almond or chickpea flour 1 tsp cumin 1 tsp coriander 1 tsp turmeric 2 Tbsp chia seeds 2 Tbsp flax seeds 1 tsp Himalayan salt 1 tsp pepper ½ cup egg substitute

Directions

Soak the mung beans overnight or for up to 8 hours in enough water to cover them by several inches.

Drain the mung beans in a colander and give them a good rinse. Cook the beans in a large pot with enough water to cover them for 25-30 minutes or until beans are al dente. Drain any remaining water in the pot and mash the beans by hand or use a food processor breaking them into smaller pieces but leave some whole for texture. Set aside.

Cook the quinoa in a medium size pot with enough water to cover them. Drain any remaining liquid using a colander. Add the quinoa to the mashed mung beans.

In a skillet, lightly sauté the chopped onions and garlic in coconut oil.

Add the remaining ingredients to the mung bean mixture adding the coconut oil at the end. This mixture should hold together when you form a patty. Form 8-10 patties, patting them out using your palm and shaping the edges with your fingers.

Heat a non-stick or cast-iron skillet using spray or add some oil of your choice. Cook the burgers over medium heat until both sides are golden brown or bake in preheated oven at 325 degrees until lightly browned.

Delicious on a whole wheat or gluten free bun, lettuce or collard green for a wrap. Top with avocado, humus, or vegan mayo. Freeze any uncooked burgers for later use.

Kimberly Shelpman, certified Ayurvedic Practitioner and holistic healthcare professional, is located at Healing Elements Ayurveda 1290 Highway A1A, Suite 102, Satellite Beach. For more information on Ayurveda or to schedule a consultation, call 321-600-4560 or visit HealingElementsAyurveda.com.