Natural Psoriasis Treatment Program by Eric Bakker N.D.

Vegetarian Burgers

Vegetarian Burgers For Those Don’t Want Meat

Vegetarian burgers are the perfect solution for those who want a burger that looks and tastes like a meat burger, but in fact is meat-free. Are you a committed vegan or vegetarian? We congratulate on taking this step towards good health. Many of our patients are vegetarian, but many are meat eaters as well. We are not prejudiced towards one or the other, but do believe in the importance of eating a balanced and healthy diet

Be sure to get you vitamin B12 and iron levels checked periodically if you are vegan and have psoriasis, because these two essential nutrients are important in the skin’s healing process.

This recipe is sure to please those who are interested in eating meat-free. This recipe is enough to serve 3 to 4 people.

This Recipe Contains Tomato Paste

Note that it contains tomato paste, and that I mention on this website that you will need to be careful with tomato when it comes to psoriasis? Well, not everybody with psoriasis will have adverse reactions by consuming the solancea family of vegetables (tomato, potato, eggplant, chili) but some will. So, you will need to be careful and trial an elimination of this family of vegetables, for at least 3 – 4 weeks, before you decide they are OK or not OK to consume.

Ingredients

3 cups cooked chick peas 2 cups cooked, mashed pumpkin ½ cup sesame seeds, toasted ½ cup sunflower seeds, ground 4 Tbsp tomato paste 1 small onion, finely grated 1 cup soft tofu, mashed Seasoning

Method

To cook chick peas, rinse, cover well with fresh water, bring to boil, and simmer until soft for about 35 minutes. Drain. Put into a bowl and mash. Cook pumpkin with skin removed, then mash. To toast sesame seeds, place in a saucepan over medium heat, stir frequently until brown. Add NO oil or fat. They brown very quickly, watch carefully. Combine all ingredients in recipe in a bowl and mix well. Shape into burgers. Place on a greased oven tray. Bake at 200 C for about 20-30 minutes or shape into patties, dip in breadcrumbs and fry gently in heated oil.

Meat And Vegetable Pie

A Healthy And Tasty Recipe

Now here is an economical, unusual and very tasty dish. Tracee and I first started to make this dish about twenty six years ago now. It is a recipe from one of those women’s magazines which I tore out and took interest in due to the large and varied selection of vegetables.

This dish is very comprehensive and quite filling and is one of those dishes that tastes even better the next day. If you have kids you will find that they will simply love the delicious sauce topping. You make this dish in two parts, first the base and then the topping. Meat and Vegetable Pie is very versatile as it may be made with any vegetables. You can even make smaller versions in small pie dishes, or just make the large dish like I make up. I love the combination of the raisins and baked beans, along with the vegetables. Try it, you will like this recipe for sure. There is no reason you couldn’t make a vegetarian version, just leave out the mince. Thanks Rosie for reminding us about this one! and for your useful editing 😉
This recipe is sufficient for 6 people.

Ingredients

9 teaspoons of a good vegetable oil 2 medium sized onions, sliced 2 garlic cloves, crushed and chopped 1 kg lean minced steak 375 grams carrots, washed and thinly sliced 500 grams zucchini, thinly sliced 1 large green capsicum, membrane and seeds removed and thinly sliced 60 grams (1/3 cup) raisins 2 pinches of Celtic salt 1/2 teaspoon pepper 475 grams can baked beans 375 grams canned sweetcorn, drained 90 grams (1/3 cup) butter 90 grams (3/4 cup) plain white flour 900 ml (3 3/4 cup) milk 125 gm (1 cup) grated cheese 4 egg yolks. Separate the whites and keep for another dish – high in protein!

Method

In a large, deep frying pan, heat the oil over moderate heat. Add the onions and garlic and fry, stirring occasionally, for 8 – 10 minutes or until a light brown. Add the meat and fry, stirring frequently, for 10 minutes or until well browned. Add the carrots, capsicum, zucchini, raisins, salt and the pepper. Stiry gently. Cover the pan, reduce heat and simmer for 20 – 30 minutes or until the vegetables are cooked. Stir in the baked beans and corn and simmer, uncovered for 20 – 30 minutes. Remove the pan from the heat and spoon the mixture into a deep pie dish. Set aside and keep warm. Preheat the oven to 180 to 200 degree celsius. (350 deg. F)

Making The Sauce

In a medium sized saucepan heat the butter over a moderate heat. Remove the pan from the heat and slowly add the flour, stir constantly. Add milk slowly and stirring constantly , place back onto heat. Cook the sauce for 3 – 4 minutes stirring constantly, until it comes to the boil and is thick and smooth. Stir in the cheese and the remaining salt. Remove the pan from the heat. In a small mixing bowl, add the 4 egg yolks, stir well. Add 4 – 5 tbls of the hot sauce. Then fold the yolk mixture back into the hot sauce mixture. Pour sauce mixture over the meat mixture and place on top shelf of the oven and bake for 25 minutes , or until top has browned.

Enjoy!