Friday, June 15, 2007

In Flame

I return to Nutty Meatfruit after a two month break ... with a juicy, gingery recipe! UC issues are more or less manageable with strict adherence to SCD™ and some nutrient supplementation. Now I am aware of achy legs!

I did some research into anti-inflammatory foods and found that Ginger, Turmeric, and Boswellia (Frankincense) are mentioned pretty consistently. I love Thai and Indian cuisine, so it won't be too difficult to increase my intake. I also started taking Vitamin D again ... I thought I wouldn't need it once summer sunshine hit, but apparently that was ... illogical: the sun alone is inadequate to my need and this year I've been burdened with allergies!

I've precious little Manuka honey left, but I will take my tea with a spoonful-a-day until it is gone!

Ginger Turkey Burgers

Ginger Turkey Burgers
& Spicy Ginger Dressing

1 1/3 lb. ground Turkey
1 Egg
¼ cup ground Almonds
½ cup chopped, roasted Pine Nuts
1 Tbsp. fresh minced Garlic
2 finely chopped Green Onions
1 Tbsp. fresh grated Ginger
Sea Salt & Pepper

1/3 cup Grapeseed Oil
1 Tb fresh grated Ginger
Garlic Powder & Cayenne Pepper (Powdered Chili or a splash of hot Pepper Sauce would probably be good, too!)

Toast pine nuts in skillet at medium-low heat. While pine nuts are toasting, break egg in a medium mixing bowl and add salt, pepper, and ginger.

Add chopped green onion and garlic to pine nuts in skillet—just long enough to warm them. Remove pan from heat.

While skillet cools, prepare salad or blend dressing.

Remove skillet ingredients to the mixing bowl.

Cover bottom of skillet with grapeseed oil, place on burner at medium-high heat.

Add turkey to mixing bowl, use both scrubbed hands to combine fully with other ingredients; form into patties and cook through.

Serve on Boston lettuce with tomatoes, cucumbers, grapes and thinly sliced cheddar.