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Fabulous Lemon Basil Millet Burgers with Mango Salsa

Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt.

All rights reserved.

Serves 6

Make sure your millet isn’t too dry or the burgers won’t stick together!

1 cup millet½ teaspoon sea salt, plus a pinch for cooking millet

1 tablespoon ground flaxseeds

3 tablespoons water

1 large carrot, peeled and grated

4 scallions, thinly sliced

1 handful fresh basil leaves, finely chopped

2 tablespoons freshly squeezed lemon juice

2 ½ teaspoons freshly grated lemon zest

½ teaspoon freshly ground black pepper

3 tablespoons coconut oil

6 large romaine or Bibb lettuce leaves

1 recipe Mango Salsa, for serving

Large drizzle Cumin Cashew Cream Sauce, for serving

Cook the millet with a pinch of salt. Set aside to cool.

Combine the flaxseeds and water in a small bowl;

set aside for 10 minutes until the mixture forms a gel,then mix well.

While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, andpepper in a large bowl.

Once the millet is cool, add it to the bowl with the flaxseed mixture and mix well.

Using your hands, shape the mixture into six burgers.In a large skillet, heat the oil over medium heat.

Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side.

Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top.

Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container.

Mango Salsa

Makes 1 ½ cups1 ripe mango, peeled, pitted, and finely diced

1 medium English cucumber, finely diced

3 tablespoons finely diced red onion

3 teaspoons finely chopped fresh cilantro

2 teaspoons freshly squeezed lime juice

Sea salt and freshly ground black pepper, to taste

Combine all of the ingredients in a large bowl; toss to combine, and serve.

Add more red onion, if desired, for a spicier salsa.

Serve immediately.

Cumin Cashew Cream Sauce

Makes 1 ½ cups

1 cup raw cashews

¾ cup water

¼ cup freshly squeezed lemon juice

½ teaspoon ground cumin

¼ teaspoon sea salt.

Combine all of the ingredients in a blender and blend until smooth.

Serve chilled or at room temperature.

Store leftover sauce in a sealed container in the refrigerator for up to 5 days.

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Eating Clean: The 21-Day Plan to Detox, fight Inflammation and Reset Your Body

It’s time to think not just outside the box, but out of the bag and the can as well. With Amie Valpone’s EATING CLEAN: The 21-Day Plan to Detox, Fight inflammation and Reset Your Body, readers learn how to get on a path to better health and wellness by eating whole natural foods and eliminating toxins from their diet.

As a healthy woman in her mid-twenties, Amie Valpone’s life turned upside down when she found herself nearly bedridden, suffering from a range of ailments, and utterly without a conclusive diagnosis. And then, with a complete and total detox, Amie Valpone healed herself. In her first book, EATING CLEAN, Valpone—now a Culinary Nutritionist—shares her incredible success in ridding her body of illness and reclaiming her life. EATING CLEAN is the complete guide to cleaner living, and it includes a 21-day Elimination Diet, a two-week meal plan, more than 200 sumptuous recipes and a guide to cleaning up your home environment for healthier living.

ABOUT THE AUTHOR

Amie Valpone, HCC, AADP, and the founder of TheHealthyApple.com, healed herself from a decade of chronic illness. Amie cooks for a variety of clients, including celebrities, using organic, anti-inflammatory foods to create recipes and meal plans. She lives in New York City.