In caveman days, I think I actually would have done pretty well.  While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.

Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.

No – not more beer (while arguably always a good idea). In this case I’m referring to burgers. I like to bring my own homemade burger patties for several reasons: to participate in the BBQ fun, to ensure that I eat well, and to share with my woolly mammoth chasing friends. This summer’s no different, and lately I’ve been absolutely hooked on a new burger recipe: a Portobello Burger Patty which is so fantastically savory, juicy, and full of plant-based protein, I’ve clearly developed a new healthy habit. I make a big batch ahead of time, and then just use as needed (and by “as needed” I mean embarrassingly often).

Such an easy BBQ solution with only one little problem – everyone else seems to favor my burgers over the ones on the grill too. So do yourself a favor and bring extra, as these days survival of the fittest is more in line with He Who Has The Most Portobello Burgers. Evolution, baby.

Click here for my Portobello Burger Patty recipe.

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Cheesy Broccoli Bowl

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I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.

I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce.  Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.

INGREDIENTS:
1 tsp Braggs Liquid Aminos
2 Tbsp raw tahini
1 Tbsp coconut oil, melted
1 Tbsp nutritional yeast
¼ tsp paprika
1/8 tsp garlic powder
1½ tsp lemon juice
3 cups finely chopped fresh broccoli florets
1 or 2 Tbsp hemp seeds
water, if desired

DIRECTIONS:
Stir: In a small bowl, mix the nutritional yeast, paprika, and garlic powder together. Stir in the tahini. Pour in the Braggs, lemon juice, and coconut oil and whisk thoroughly. If a thinner sauce is desired, add a little water, a tablespoon at a time.

Combine: Put the broccoli into a larger bowl and pour sauce on top. Toss until evenly coated (for best results, use your hands!) Sprinkle top with hemp seeds and serve. Keeps refrigerated for several days.

Serves 2

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