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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Nut Burgers

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

This delicious burger recipe will give you opportunity to pile up a bun with mustard, pickle, tomato or whatever and chow down without bothering a single cow. The nut and grain combination makes a complete protein, all you need is a vegetable soup or salad to make the meal complete. Try them with our Tomato Basil Soup or the Massaged Kale Salad.

� cup sunflower seeds
� cup walnuts
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon cayenne
2 cloves garlic, finely chopped
� teaspoon sea salt
1 � cups cooked brown rice
1 small carrot (or � of a large one), grated finely
2 tablespoons tomato sauce
1-2 teaspoons ghee or butter
4 sprouted whole grain buns

Grind nuts and seeds to a fine meal in a small grinder or food processor. Place ground nuts in a bowl and add cumin, oregano, cayenne, garlic and salt; mix well. Fold in cooked brown rice. Add tomato sauce a little at a time until you get a stiff, but workable texture. Form mixture into patties with moist hands. If the mixture is not holding together, the nut grind wasn't fine enough. Put all of the mixture back into the food processor and pulse 3-4 times. That should do it. Refrigerate patties for a few hours if possible. Lightly coat a skillet with ghee and brown patties on both sides. Serve on whole grain buns with your favorite fixin's.

Preparation time: 15-20 minutes (without refrigeration time)
Makes 4 burgers

FOR BABIES 6 MONTHS & OLDER: Puree extra cooked brown rice with a little breast milk or water.

CLICK HERE

21 Comments:

Judith Loebl
The nut burgers look great! I can't wait to try them.
June 19, 2009, 7:12 am

si sam
That is so wierd! 3 days ago I was looking for a nut burger recipe. Can't wait to try them! Thanks
June 19, 2009, 8:30 am

Ricardo Novak
Wow, we were just thinking - how can we enjoy a BBQ without killing anything!? Mmmmmmmmmm.
June 19, 2009, 12:30 pm

Wendy Wallace
Those look good! And so does your apron, Cynthia! So cute! I want one!
June 20, 2009, 2:04 pm

Cathy Lilienthal
I have just been commenting on wanting to find a veggie burger recipe without wheat...Thank you ...I will try them today I love doggie talk!!
June 22, 2009, 2:24 pm

Kris Tsujikawa
Hi! I love your cookbook and your videos! You are very motivating and I love the way you celebrate life and food. I have a nutrition question. I'm getting ready to puree some broccoli with pear for my one year old son and I was wondering if broccoli florets are more nutritious than the stems or maybe there is no difference? Thanks again for everything. Best wishes to you, your family, crew and staff. :)
June 22, 2009, 11:16 pm

Joel Saenz
Thanks Cyn for looking out for us veggi's. You are such a great cook and I love all your vegetarian recipes. I would like to suggest on your next book if you could include vegetarian and vegan alternative ingredients in your recipes.
June 23, 2009, 8:28 am

Cynthia Lair
Kris, I think the florets would be easier to digest (hence more nutritious)
June 23, 2009, 8:28 am

Bob Brown
We have made this recipe several times now and it's the Real Deal It's delicious If you haven't purchased Ms. Lair's Feeding the Family, you should; it's available at Amazon.com (but probably also on her website?). This is a vegetarian burger that even a carnivore like me can love
February 2, 2010, 11:10 pm

Hope Kelly
I absolutely love this recipe..so easy...so yummy! What a lovely site~I am hooked!
February 20, 2010, 4:04 pm

Tom Gookcook
Woof woof said the little brown dog as he woofed down the burger.
September 6, 2010, 2:35 pm

Krista B
I just made this recipe and it was amazing very yummmmmy. I switched it up a bit, i added Drews Smoked Tomatoe dressing instead of the tomatoe sauce. It was very good. :)
March 2, 2011, 1:36 pm

Christina James
Could you offer any suggestions as a substitute for the garlic? I don't eat onions (or their powders) either. Perhaps aessfatida? Thanks very much!
August 29, 2011, 11:34 am

Cynthia Lair
Christina, Just omit the garlic. There's plenty of flavor w/o it.
August 29, 2011, 1:11 pm

Jen
Hi Cynthia, My family loved this recipe! Thank you!! Question for you...can these be made into patties and frozen for a later date? Any tips for doing that? Thank you!
March 2, 2012, 8:10 pm

Cynthia Lair
HI Jen, I haven't tried it but it seems like these burgers would freeze nicely. Let me know if you try it.
March 3, 2012, 8:45 am

Champesh Champesh
This is a recpie for Easter Buns . I got this recpie from my mother-in-law when I got married. It has been in her family for generations. You mix the dough on Saturday evening and shape the buns. When you wake up Easter Morning They have risen .I have been making these for 48 years now. It wouldn't seem like Easter without them. The buns are very light and the recpie makes a lot of them so we always use the extras to make sandwiches with our leftover ham.EASTER BUNSstart sponge about 7:00pmSPONGE -1/2 cup flour1/2 cup sugar1/2 pkg. dry yeast (1 tsp.)warm water to make 2 cups.Mix together and let stand about 1 hour.BUNS-2 cups sponge2 cups warm water1/2 cup sugar1/2 cup lard2 tsp. saltMix bread dough. Let rise about 4 hours.Put in pans and let rise until morning.Bake at 400b0F for 15 min.
June 6, 2012, 2:53 pm

Jennifer Lewis
Can this recipe be made into a nut loaf? Maybe press into a loaf pan and bake?
February 7, 2013, 3:56 pm

Cynthia Lair
I think the loaf could work. Let me know if you try it!
February 8, 2013, 9:59 am

nina bean
Hey, I would really like to try these but I don't have sunflower seeds on hand. Could I sub almonds or cashews? thank you!
May 8, 2013, 11:21 am

nina bean
hey, I was able to get some sunflower seeds. These turned out great! Thank you. I served them with your turn up the heat molasses BBQ sauce. So delicious can't wait for tomorrows leftovers!
May 13, 2013, 7:06 pm