Never under estimate the power of rejection.
Rejection will initially hit you like a ton of bricks.
Crush your self esteem and ego.
But only for a moment if you allow it, you can find that rejection can free you from what the universe may have been telling you all along was not the appropriate path for you. Sometimes, our hearts and minds lead us in directions haphazardly. It’s when we hit a stone wall that we become self aware and can stand in our truth. To be honest with ourselves, we will have heart ache over what we envisioned but reality will keep us grounded. Only allowing us to relish such unrealistic thoughts until we have overstepped the excitement of thinking to the actually doing. Sometimes, these fantastic thoughts can propel us in directions we never imagined. So, they definitely have their place in our lives, just not a permanent one. Once we stand back and view it for what it truly is…an educational mind-expanding experience….will we be able to approach the next challenge that eagerly awaits our arrival.
2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini beans (rinsed and drained, if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs (gluten-free, if desired)
1/3 cup garbanzo bean flour (or allpurpose, wheat, etc)
1 large egg, lightly beaten (or egg whites)
1-1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain Greek yogurt or sour cream
1 teaspoon maple syrup (I used agave syrup)
extra salt and pepper for seasoning yogurt/cream
4 whole wheat buns (or gluten-free buns)
Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave.
Microwave for 5 minutes, then flip and cook for 5 minutes more. If not using a microwave, boil potatoes in pan of water until soft. Fork should easily be inserted into potato.
Remove, slice in half and let cool until you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour.
Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot.
Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes.
Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes.
Toast buns if desired. Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.
recipe by: Ashlie Sykora, USA
Ashlie is a health coach