Still cold, still craving winter veggies

Spring in just around the corner, but it is still cold in Pittsburgh. I can hear the birds chirping this morning, and it makes me feel like it should be warm when I open the door. It's not. The daffodils are peaking out of the ground, so I supposed that is a good sign!

I supposed this is what could happen next week. Pittsburgh is unpredictable!
source} Still craving winter veggies. I think it is so neat that in the winter your body craves winter veggies. My room mate noticed kale made a huge come back this winter, and asked why didn't I eat so much this past summer. Kale is a winter green. In the summer and warmer months, corn on the cob, cucumbers, tomatoes and fresh fruits and berries are in the spotlight. They are cooling foods. Cold weather veggies include root veggies, like beets, carrots, turnips and potatoes, squash, yams, pumpkin and brussel sprouts. These foods are more of comforting, warming foods-- especially when roasted!

The 2 easiest ways to pick seasonal fruits and vegetables without memorizing a chart like this:



- shop locally grown produce. You won't be finding any locally grown Pittsburgh strawberries in December.
- shop what is on sale! the prices are lower related to how far they have traveled from where they were grown, which comes back to buying locally grown produce!

Beet Burgers and Carrot Fries 
adapted from 'Color Me Vegan'
2 c grated raw beets (about 4 small beets)
1.5 c cooked quinoa, I used red quinoa
1 c toasted sunflower seeds
1/2 c toasted sesame seeds
1 small onion, finely chopped onion
1/2 c gluten free bread crumbs
1/4 c safflower oil
3 T gluten free flour
1/2 bunch flat leaf parsley, finely chopped
4 cloves garlic, finely chopped
3 T Bragg's Liquid Aminos (or soy sauce alternative)
1/2 t cayenne pepper
pinch sea salt


Preheat oven to 375 F. Toast sunflower seeds and sesame seeds separately, about 5 minutes each. Watch closely, they can burn fast!



In a large mixing bowl, combine all ingredients. I mean a large mixing bowl! I had to transfer half way through, my bowl was too small!

In batches, transfer to food processor. Pulse until mixture becomes a bit softer and easier to form into patties.



This recipe makes about 10 large patties. I baked 6, and froze 4 uncooked to pull out of the freezer for a quick meal.

Bake for about 25 minutes, flipping half way through. Serve on gluten-free bun or just on top of mixed greens with carrot fries on the side!



16 medium carrots, washed peeled and cut into 4" pieces about 1/2" thick
1 t cumin
oil, salt & pepper



Combine in large bowl, with desired about of oil, salt and pepper. Bake for about 50 minutes. Mine didn't turn out crispy. I think I made them too crowded on the baking sheet. Next time, I will seperate them to give them more room to crisp up! But still delish!