Shahada believes in enjoying as many different flavors as possible! And she doesn’t like to restrict herself when it comes to good (and good for you) food. “People think that I eat like a bird, when the truth is that I eat like a linebacker. My secret is the kind of food that I eat. When you stop eating processed food, you stop counting calories.”
2 cups of lentils, soaked for at least an hour
1 Large Red Onion, peeled and diced
10 cloves of garlic, peeled and diced
1 Red Bell Pepper, seeded and diced
2 jalepenos, diced
1 tbsp. Sea Salt
1 tbsp. Powdered Coriander
1 tsp. Powdered Cumin
4 cups of Vegetable Broth
2 cups of oats
2 cups of oat flour (if needed)
1 Bunch of Fresh Cilantro, chopped (stems removed)
Boil lentils in vegetable broth for one hour or until cooked. Drain and set aside. Sauté half the onions, cilantro, garlic and peppers and season with spices, then blend (in a blender) with cooked lentils until it forms a thick paste.
Place hot paste in a large bowl and fold in raw oats to allow heat to cook them.
Sauté remaining vegetables and fold into lentil paste. Add more seasoning if necessary. Add oat flour if necessary to thicken, and fold in remaining fresh cilantro. Form patties and fry in 2-3 tbsp. Grapeseed oil until done on both sides.