As an avid carnivore, I must admit the mere thought of a 30 day abstinence was rather daunting. Here I am 14 days in, and I can honestly say I’ve never felt so freakishly robust. I’ve been shredding physical activities, feeling excessively energetic & sleeping like a champ! My ascribed constitution is that of athletic build. Genetics, paired with a physical lifestyle has lead me to be particularly conscientious of consuming appropriate levels of protein. Though governmental agendas and factory farms would have us all happily brainwashed into believing animal protein is the only sufficient means of maintaining adequate levels , let me serve as a testament otherwise. I can assure you I’ve been feeling like a physical powerhouse on protein derived from chickpeas, quinoa, Spirulina and bee pollen alike.
Yield: About 20 balls 1 c dried chickpeas (soaked, or canned if you must) 1/4 white or yellow onion, roughly chopped 2 TBL fresh parsley 2 TBL fresh cilantro 1 TSP sea salt (or to taste) 1/2-1 TSP dried hot red pepper 4 cloves garlic 1 TSP cumin 1 TSP baking powder 4-6 TBL flour (I prefer buckwheat, plus its gluten-free) 1/2 lemon
Soak chickpeas, or drain can [canned chickpeas will have a different texture & may require additional flour in order to preserve form]. Toss all ingredients [except flour, baking powder & lemon] into a food processor, Vitamix or other high performance blender. Blend to desired consistency [I prefer to preserve some chunks]. Add flour & baking soda until firm ball shaped patties can be formed. Pan fry in choice oil [I prefer grapeseed], splash with fresh lemon juice & serve with a side of hummus. *These save for days and make quick and easy leftovers. Simply fry what you’ll consume in one sitting so that your leftovers are fresh.
1 can chickpeas or 1 cup dried (and soaked) 1 tsp tahini freshly squeezed lemon (1+ lemon) Fresh cracked pepper 3+ tablespoons olive oil Blend and add water or more olive oil depending on desired consistency. Add roasted red bell peppers and/or garlic if desired.
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