Roasted squash and cashew burger 

Here is an abundance and a half of great healthy food condensed into one of the most tasty burger recipes ever! It is high in protein and healthy carbohydrates! Fortified to enable the body to heal itself! 
Cashews contain a very low fat content when compared to other nuts and come in the oleic acid form which is fantastic for a healthy heart. They are cholesterol free and high in antioxidants which prevent heart disease. Cashews are also full of copper which is great for your hair especially in maintaining its lush colour! It is also high in calcium and magnesium which is great for healthy bones and teeth! 😁

This recipe takes a log time to prepare as there is some overnight soaking involved and roasting of veg first. But trust me it’s well worth it! 

2 cups of adzuki beans and leave over night to soak 
1 cup of quinoa

1 carrot

1 parsnip

1 butternut squash 

Coriander & parsley 

4 heirloom tomatoes 

Red wine vinegar 

Vegetable stock cube 
Agave / honey 

Cashew nuts (1 cup)

Asparagus (bunch)

Glutenfree flour (1 tablespoon)


First of all you must soak your adzuki beans overnight in water. Drain the next day. And add to a pot with 3:1 of water along with quinoa too. Allow to boil and cook for about 30 minutes stirring occasionally. I also added a half of a vegetable stock cube. 

Set aside once it’s cooked and firm. And when all the water has absorbed.

Chop butternut squash into cubes all with the parsnip and pour some honey or agave syrup over with a drizzle of olive oil and place in the oven for 40 minutes or until golden and almost crispy. 

Set aside.

Now in a food processor – add a cup of cashew nuts, a handful of parsley and coriander, the squash and parsnip along with the quinoa, adzuki beans and tomatoes and blend. Don’t let it blend to a paste instead blend until it’s a mix of crunch and paste! 

Take out the mix and put some gluten free flour on the worktop. Shape the burgers and then shallow fry on a pan with coconut oil or olive oil. 

Pan fry some asparagus also. 

While that is cooking slowly, shred 1 carrot, 1/2 beetroot and then add half a pomegranate and it’s juice with a splash of red wine vinegar. 

Place on plate and enjoy this absolutely delicious meal! Please note I didn’t add any pepper or salt as it wasn’t really needed! 


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