If you’ve been following the blog for some time or if you’ve read my book, you’ll know that I eat a mostly Paleo-inspired diet. This changed for a couple of months during the first trimester of my pregnancy when my body just couldn’t get enough of bread – I was scoffing down 6-7 slices of sourdough a day. Must have been an increased need of folate, and interestingly, I had none of the regular symptoms of slight IBS during this time – it’s amazing how our bodies can quickly adapt to digest foods we actually need. Just another hint to listen to our bodies instead of following a certain diet blindly.
However, with the baby’s increasing size I have found that now that we are about 3 weeks out from welcoming the new addition to the Angell tribe, any type of grain – be it rice or bread especially, brings on an almost immediate and extreme heartburn (it does not happen for me with any other food type). So, bread is out and alternatives are in. Hence, the need for a bun-less mushroom burger!
Besides, we can all benefit from adding extra serving of veggies and ‘shrooms into our daily meals. Doing so not only boosts our nutrient and fibre intake, it is also more sustainable and beneficial for the planet.
Mushrooms – used here instead of the bun – are a great source of Vitamin D, especially if you let them sunbake in noon winter sun for 60 minutes before using! Sweet potatoes work wonders in helping to keep you regular and are nutritionally at their best when consumed with a little fat, they are great for the skin, too.
Leftover fritters, and there will be about 6, can be stored in the fridge, enjoyed with a poached egg or eaten as a snack straight out of the fridge. If you can’t find pomegranate seeds, something like the Confetti Salad would also work a treat as a topping.
The recipe recently appeared in Nourish Magazine as part of a Healthier Burger feature. Yum!