Alkalizing Veggie Burgers

• 1 12 cups water
• 12 cup millet, dry
• 2 garlic cloves, minced
• 2 tablespoons raw coconut oil
• 1 onion, large minced
• 3 cups spinach, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, peeled minced
• 2 teaspoons sea salt
• 1 tablespoon cumin
• 12 teaspoon black pepper
• 1 cup amaranth flour

1. Bring water to boil, reduce heat, add millet.
2. (use millet that has been soaked 24 hours, rinse well) and simmer 15-20 minutes
3. You can use a food processor to shred carrots, then celery, and spinach last to save yourself a lot of time.
4. (Vita-Mix @ speed 1-2) Vege's should be lightly shredded.
5. Saute garlic in 1tbsp coconut oil until gently cooked, I like using frozen garlic cubes-they disperse very well and less prep time!
6. Add onions, cook until translucent.
7. Add spinach, celery, and carrots a allow to soften, about 5 minutes Add Salt (black lava salt, pink Himalayan, or Celtic sea salt), cumin, pepper, and/or any seasoning you prefer when making regular meat burgers.
8. Turn off heat, stir in amaranth flour until mixture binds and cools to touch.
9. Transfer to large bowl, make patties about 3-4" in diameter.
10. I like using a little a little extra flour to coat the outsides.
11. It makes a crispy outside, and "browns" a bit more like meat :).
12. Heat 1tbsp coconut oil on high heat in large pan.
13. Saute each side of patties until firm and browned.
14. Add any condiments, non-dairy "Daiya" cheese on top, or salsa of choice.
15. Keeps in fridge 4-5 days pretty well.

water, millet, garlic, coconut oil, onion, spinach, celery, carrots, salt, cumin, black pepper, amaranth flour

Taken from www.food.com/recipe/alkalizing-veggie-burgers-473683 (may not work)