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Mid-October. The fall was shot down on our mountain town early this morning with an arctic cold, as I pulled tomato plants mostly dead and dying from our once splendid garden. I tried to keep the last tomatoes, but they were greenish and half frozen. They had oozing juice and were probably left in the cold of the mountain for two days. What was left of our squash and pumpkins froze last week and I took out the soggy semi-frozen plants on the garbage day and then sadly threw them in the trash. This morning, as I continued to prepare the garden for the winter, this morning at twenty-five degrees, I wondered if that was the case for the hot days of our mountain town, 300 meters away .
And then the weekend was hot and the Indian summer was calm and we decided, you know what, maybe this is not the time to take out the Uggs and the Pumpkin Spice Lattes. As we sip wine in the yard on off season warm fall evenings, I think autumn has just offered an extra week of sunshine, though all the trees in our neighborhood have the most impressive shades of orange and red. It's a shame we lost most of what was left in the garden during this last frost.
And unfortunately, when I say that we have lost almost everything in the garden, I mean that our mint forest has also frozen. We spent most of the summer asking: OMG, what are we doing with this mint garden? And it was not until a frosty November morning that I tried to make mint chutney. Not just mint chutney, but the best mint chutney of all time. So now that I have a recipe for Mint Chutney and I know what to do with a mint forest, what do we do with all these bowls and bowls of chutney? Of course, it's a good dip with vegetables or Indian pakoras, or you can roll it out with roast chicken or Thanksgiving turkey leftovers, but my favorite thing of all time with Mint Chutney is to coat it with these proteins. hamburgers to the lamb.
We may live in Big Bear Lake, California, or Edinburgh or Cambridge, but those colder days of autumn make me dream of hearty English food like homemade lamb burgers. The great thing about making your own lamb burgers as opposed to ordering one in a smoked London pub is these American style lamb burgers are not dried and the carton like. (And mine are not marinated with beer either) What I'm trying to say is this incredible taste! And takes you back to a day in Trafalgar Square, but without the plane tickets, the eight-hour flight or the hair smelling of cigarette smoke for a week. The secret ingredient of these delicious lamb burgers must be homemade Mint chutney.
For lamb burgers
1 pound of lamb chopped
1/4 cup fresh mint, diced
2 teaspoons roasted garlic, chopped
1 teaspoon chopped fresh parsley
Salt and pepper to taste
Mix all the ingredients of the lamb burgers. Form patties and freeze 15 minutes. Grill or sauté hamburgers.
The amazing toppings for Keto Friendly salad
Leaves of romaine
2 Persian cucumbers, sliced
1 teaspoon of olive oil
1/2 red onion, cut into bite-sized pieces
5 Crimini mushrooms, sliced
Saute the red onion and mushrooms in olive oil. Once the burgers are grilled, place the patties, chopped cucumbers and the red onion and mushroom mixture on a bed of lettuce. Sprinkle tzatziki patties and mint chutney and serve.
Do you like this healthy recipe? Do not forget to pin and share with your friends and family!