This summer, we have enjoyed lots of fresh basil from the Monastery Garden. When it's time to prune the plants, we simply snip off the top third with scissors and within a short period of time, twice the number of stems have grown back! To me, that speaks to the generosity of life, the importance of pruning, and the ingenuity of Mother Nature!
We often talk in practice about getting out the "karma nippers" when we find ourselves identified with egocentrickarmicconditioning/self-hate. Just like the basil, we too can participate in the generosity of life, the importance of "pruning" in our life, and the tremendous growth that results!
Here is one of our newer recipes, a new kind of veggie burger, in which we enjoyed fresh basil from our garden.
Gassho,
Rebecca
Beet and Feta Burger
6 cups grated raw beets (approximately 8 large beets)
3 cups rolled oats
1.5 cups onion
10 oz. feta cheese, crumbled
2 cloves garlic
2 tbsp. cold-pressed olive oil
4 eggs
Large handful fresh basil
Salt/pepper
- Peel and grate beets, onion, and garlic using a food processor.
- Place the grated vegetables in a large mixing bowl.
- Add olive oil, eggs, and rolled oats and mix everything well.
- Add feta, basil, salt, and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Shape patties with your hands. If the mixture is too loose, add some more oats.
Grill or pan-fry the beetroot burgers a couple of minutes on each side.
Serve with toppings of your choice.