We recently spent an impromptu day at the river, day camping, which was so peaceful and relaxing and exactly what we needed after a busy few months working on the cookbook and adjusting to the quarantine life, which let's admit...despite our best efforts...can get a little lonely, boring and overwhelming at times.
Have you guys heard of the concept of grounding? It's a therapeutic technique that involves doing activities that "ground" or electrically reconnect you to the earth. If you google it, you can read all about how electrical charges from the earth can have positive effects on your body. Or...if you just want to take our word for it...get in nature and walk around barefoot. It's literally that simple. And you will honestly feel so calm, centered, relaxed.
If you're going to spend 5 hours in nature, you need to eat and what we prepared on a little blue camping stove at the side of the river was probably one of the best burgers either of us has ever eaten! And it couldn't have paired more perfectly with our simple Cole slaw and watermelon.
We don't eat processed vegan foods often, but when we really want to recreate a traditional burger, we occasionally indulge in a Beyond Meat patty. They look like a burger, smell like a burger, taste like a burger and we're pretty sure we can make these for just about anyone and they'd have zero questions about it being plant-based.
If you guys are cooking out, grilling out, camping, or just want a delicious weekend meal idea...we've included the details below for you to create your own version.
And Nic put together a video of our plant-based, day camping burgers that will make your mouth water.
Check it out here and subscribe to our growing YouTube channel. We'll be posting lots more cooking videos and additional shares like our supplement regimens, skincare routine, favorite brands and resources and more.
Beyond Meat burger patties seasoned with pink Himalayan sea salt and pepper
Olive oil cooking spray
portobello mushroom slices
avocado slices seasoned with pink Himalayan sea salt and black pepper
Sweet habanero sauce
Pretzel bun (Nic), gluten-free bun sliced into thin rounds (Calie)
Heat your grill pan with a little cooking spray and cook your mushrooms and onions until browned and soft. Set them aside and cook your burger patties. Toast your buns in the pan with all the juices from the veggies and patties. Assemble burger as usual. If you're Nic, double your patty!
1/2 a bag of broccoli slaw
a few tablespoons of vegan mayo
juice of 1/2 a lemon
pink Himalayan sea salt and pepper
Toss it all in a bowl and mix well.
Sides we enjoyed with it
Crispin honey cider
Lots of water because it was crazy hot here and we gotta stayed hydrated!