As the holidays quickly approach, I’m reminded more than ever of compassion and gratitude. Compassion for the millions of animals that lose their lives every year for holiday fare and for the Native Americans who lost their live to the greed of colonizers. I’m also overwhelmed by the feeling of gratitude. Gratitude for the rescued animals and Native Americans who have learned to forgive and trust. Thanksgiving could use more compassion and the perfect place to start is in the kitchen.
It’s a week before Thanksgiving and my menu is no where near where I thought it would be. I have a long list of recipes I wanted to try and share before the holiday… untouched! It’s all for a reason though. Since October, I’ve begun Rouxbe’s online cooking school’s Plant Based Professional Certification program and boy has it been busy! From plant based nutrition to cooking fundamentals and assignments, I’ve been using my time in the kitchen to advance my skill set. I’m excited to bring what I learn to the table!
This recipe is inspired by my time in San Fransisco a couple of months ago. I had an amazing beet burger at the Seed + Salt restaurant by the marina and had to recreate it at home! This burger is vibrant in so many ways, but I’ll start with the beets and brown rice.
Beets are stamina boosting, anti-inflammatory, blood pressure lowering, fibrous and detoxifying vegetables. Phew. That’s not all they can do. They have antioxidant, anti-cancerous properties that have the power to heal the body. Respectively, brown rice is full of vital minerals like iron, zinc, manganese, and calcium. It promotes healthy bones and boosts the immune system. Additionally, brown rice helps maintain healthy cholesterol levels and is rich in anti-depressant properties.
That’s a burger you can feel GOOD about, inside and out. Pair these with my Spicy Roasted Pumpkin Fries and you’re good to go.