Blog — Alli Godbold nutritional therapy

These are so delicious that I want to keep making them, probably a good idea to make double the quantity and freeze. Serve this dish to any friends who are cynical about vegetarian food - you will blow their minds!

ingredients:

100g quinoa (200g ready cooked quinoa)

200g frozen peas

1 x 400g tin chickpeas

1 tsp ground cumin

1 tsp ground coriander

half tsp smoked paprika

4 dates

large bunch fresh parsley

1 tablespoon harissa

1 tsp Dijon mustard

50g sesame seeds

1 red onion, finely sliced

200g cherry tomatoes, chopped

balsamic vinegar

fresh coriander, chopped

salad leaves

dressing:

2 tablespoons tahini

6-8 tbsp boiling water

half a small garlic, finely chopped

150g natural yoghurt

3 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

half tsp sea salt

quarter tsp black pepper

(this makes twice as much as you will need – but good to have in fridge)

Toast the quinoa in a pan until it starts to pop and then add twice the volume of boiling water. Cook until all the water has been absorbed and the quinoa grains have released their curly ‘tails’.

Cover the peas with boiling water and allow to sit for 10 minutes.

Add the drained chickpeas to a frying pan with the ground cumin, coriander and paprika and toast until all the moisture has gone.

Drain the peas and put in a dry bowl. Tip in half the chickpeas and half the cooked quinoa, add the dates, parsley, harissa and mustard and use a hand blender to blitz the mixture until combined. Stir in the remaining chickpeas and quinoa and mix well. Form the mixture into 6 burgers and place on an oiled baking tray in the fridge whilst you make the relish.

Heat a little olive oil in a pan and fry the onion slowly for about 8 mins. Add the cherry tomatoes and cook for a further 5 mins. Add a dash of balsamic vinegar. Transfer to a bowl and add some coriander leaves.

Sprinkle the burgers with sesame seeds and bake in a hot oven for 20 mins.

To make the dressing whisk the tahini and water together to form a smooth paste. Whisk in rest of ingredients.

Serve the burgers on a bed of salad leaves with the tahini dressing and relish - they are AMAZING!!!

I make these crackers at least twice a week as they are so more-ish and full of goodness. A number of clients have been asking for the recipe since seeing my posts on Instagram so here it is:

100g ground flaxseed (look for Linwoods ground flaxseeds as they have lots of varieties)

100g mixed seeds (choose from chia, poppy, sesame, sunflower and pumpkin seeds)

100g flour (you can vary with each batch sometimes using brown rice, coconut, gram or quinoa flour or a mixture of these)

2 tablespoons olive oil or sundried tomatoes in olive oil,

Sea salt or tamari soy sauce – I use about 1 tablespoon of tamari

Mix all of the ingredients together with enough water (approx 130ml) to make a dough.

Line a baking tray with baking parchment and then roll out the dough to form a thin layer (2mm thick), it might be easier to roll with another piece of parchment on top to prevent rolling pin sticking to the dough. Score the dough into ‘ryvita’ sized crackers before baking. Bake in a hot oven (180 deg C) for approx. 20 mins until no longer soft. When cool break into crackers.

It's a good idea to turn the crackers half way through cooking - I do this by placing another baking tray on top and flipping the whole thing over, remove the parchment paper and continue to cook until crisp.

Every batch is different as you can use chopped dried sea vegetables with tamari soy sauce, or the sundried tomatoes with a little sea salt etc. Invent new crackers every time and you will never get bored of them. My current favourite combo is cardamon seeds and chilli flakes.

Amazing Quinoa Burgers with Tomato Relish and Tahini Dressing

Serve the burgers on a bed of salad leaves with the tahini dressing and relish - they are AMAZING!!!

NOURISH flax seed crackers