UnCagedPhoenix Magazine: February 2019
February is generally the month where people start to slack on all the life-changing ideas and plans to which, at the end of 2018, they pledged their undying dedication. If that is you, don’t beat yourself up. Life is not a 100-meter race. It’s a marathon. The fact that you began the process—envisioning the various ways to improve your happiness, health, goals and overall value of your life—is already a great success. You are not alone in this! So instead of giving up, we are going to figure out a new game plan together.
February is generally the month where people start to slack on all the life-changing ideas and plans to which, at the end of 2018, they pledged their undying dedication. If that is you, don’t beat yourself up. Life is not a 100-meter race. It’s a marathon. The fact that you began the process—envisioning the various ways to improve your happiness, health, goals and overall value of your life—is already a great success. You are not alone in this! So instead of giving up, we are going to figure out a new game plan together.
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RECIPE<br />
Quinoa<br />
& Protein<br />
Veggie Burger Patties<br />
Quinoa preparation:<br />
reetings!<br />
My name is Yayah from Ital Creations<br />
Vegan/Vegetarian Kitchen on the<br />
island of St. Kitts. We are sharing one<br />
of our original recipes: baked veggie<br />
burgers, made from beans or legumes<br />
(of your choice) and quinoa, the ancient<br />
super food from Bolivia, South America,<br />
which is rich in iron and fiber. This recipe<br />
is 100% Vegan, gluten free and a non-soy<br />
product.<br />
Veggie patties can be storage for up to 4 weeks in the<br />
freezer or up to 7 days in the refrigerator. We have many<br />
uses for this recipe in our kitchen and hope you enjoy!<br />
Blessings!<br />
Note: Quinoa is a nutritional boost for<br />
this veggie patty recipe. If you don’t<br />
have Quinoa available...no problem!<br />
Simply skip this part and continue<br />
with the next preparation.<br />
Ingredients:<br />
• 1 cup organic quinoa (any color)<br />
• 2 cups water<br />
• Pinch of pink Himalayan salt or sea<br />
salt<br />
Directions:<br />
Note: This can be made in advance to save<br />
time.<br />
1. Rinse the quinoa with plenty of<br />
water before cooking<br />
2. Add the water, quinoa and salt to a<br />
small pot, cover and bring it to boil<br />
3. Cook on medium flame until the<br />
liquid has dried out<br />
4. Turn off the fire and let it sit to cool<br />
After completely cooling, the cooked<br />
quinoa can be stored in the refrigerator<br />
for a maximum of 3 days until ready to<br />
use.<br />
8 <strong>UnCagedPhoenix</strong>
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