Walnut Lentil Burgers, Cabbage Hemp Salad and Potato Wedges


Tonight’s dinner was a great success. I like it when after making a meal that seems to take almost two days to make, which I am sure no one wants to hear, but nonetheless, in my reality…sometimes it does, turns out good. Tonight’s response from Sean was, “Wow, that was really good!” Hearing those fine words, makes it all worth it…all the time in the kitchen hunched over the cutting board or over the recipe books, plural, truly pleases my heart to know that we are choosing to eat to nourish. And honestly, this food will please your body in more ways than one.

Walnut Lentil Burger:

Inspired By: Oh She Glows


  • 3/4 cup lentils, picked over and rinsed
  • 3/4 cup walnuts, toasted
  • 1 piece bread, toasted OR 1/3 cup breadcrumbs
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic
  • 1/4 tsp sea salt
  • Freshly ground pepper
  • 1 tbsp extra virgin olive oil
  • 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)


Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander. While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool. In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined. Now shape 4 patties with hands and place on a baking sheet lined with parchment. (I made 7 patties) Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins.

I use garlic aioli on all our burgers, thanks to Brendan Brazier. The burgers taste great with the aioli, and a spicy mustard….MMMMMM! And of course PICKLES!


Cabbage Hemp Salad:

Inspired by: Crazy Sexy Kitchen


3 cups finely shredded cabbage (green and red mixed)

¼ cup red or yellow pepper

1 ½ avocado, pit removed and diced

3 Tbsp Hemp oil

1 ½ Tbsp lime juice

2 Tbsp diced green onions

¼ cup hemp seeds

3 Tbsp chopped cilantro

Salt and pepper to taste

How To Play:

Combine all ingredients in a bowl. Massage and mix with your hands to tenderize the cabbage and cream the avocado, and serve.


Roasted Sweet Potatoes and Potatoes and Rosemary:

Inspired by: Oh She Glows


1 ¾ fingerling potatoes…or whatever kind you have, sliced….

4-5 sweet potatoes, sliced

3 cloves garlic, minced

2 Tbsp minced fresh rosemary

4 Teaspoons Avocado oil

1 ½ tsp Maple Sugar

¾ tsp sea salt

¼ tsp fresh ground pepper

How To Play:

Preheat oven to 400. Line a large rimmed baking sheet with parchment paper. Wash potatoes and halve them lengthwise in a very large bowl.

Add the garlic, rosemary, oil, sugar, salt, pepper, and stir until the potatoes are covered. Roast for 35-38 minutes, stirring once halfway through the baking time, until the potatoes are golden.