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How to Grow Your Own Spirulina

by ODWRyder33612489 Posted on February 2, 2018

Spirulina is likely the most nutrient-dense food on the planet. It?s also been shown to have many health benefits. In fact, the United Nations declared spirulina ?the best food for the future? at their World Food Conference in 1974. This is one food that may truly deserve the title of ?superfood.?

You can buy spirulina supplements and powders commercially, although these are often extremely expensive and there may be potential health concerns related to them.

An excellent way to skip the high cost and questionable quality is to grow your own. The process is no harder than keeping a fish aquarium. And you?ll be able to harvest fresh, affordable, ready-to-use spirulina right from your home.

WHAT IS SPIRULINA AND WHY SHOULD YOU GROW IT?

Spirulina is a type of blue-green microalgae that naturally grows in warm, alkaline lakes. It was traditionally eaten by ancient Aztecs and other Mesoamericans as well as many cultures in Africa.

Spirulina is a nearly perfect source of nutrition. Some of its nutritional highlights include:

Contains all essential amino acids, making it a complete protein.
High amounts of polyunsaturated fatty acids, such as alpha-linoleic acid (ALA) and docosahexaenoic acid (DHA).
One of the few known food sources of gamma linoleic acid (GLA), which is needed to regulate your hormone system.
Rich in many B vitamins and vitamins A, C, D and E, as well as iron, magnesium, selenium, potassium and many other minerals.

Due to its outstanding nutritional value, various international organizations currently help to establish small-scale production of spirulina in impoverished communities throughout the world to combat malnutrition and promote local food security. Another benefit of spirulina is that it requires minimal resources to produce. As it grows in water, it doesn?t need fertile land. It doesn?t even need much water because you can reuse the water it grows in.

SUPPLIES YOU?LL NEED

The equipment you?ll need to grow spirulina is fairly straight-forward. If you want to simplify the process, you can buy spirulina growing kits that come with everything you?ll need. Otherwise, you can gather the following items on your own.

1. Tank

You can grow spirulina in any container, depending on how much spirulina you can use. Good options include a large jar, an aquarium tank or even a pool in your back yard. Spirulina needs light to grow, so it?s best if your container is transparent.

2. Culture Medium

Spirulina only needs water and nutrients to grow. It requires water that is very alkaline with a high pH. You?ll be adjusting the pH yourself (we?ll discuss the process below), so you do not have to use especially high-quality water. You can use water from a creek, brackish water, de-chlorinated tap water or rain water. As long as your water isn?t polluted with heavy metals or other toxins, it should work fine.

3. Spirulina Starter Culture

If you happen to know someone who grows spirulina, you can take a portion of their culture to start your own. You can also check your local health food store or find a company online that sells spirulina culture. It typically comes in a bottle with live spirulina in water.

4. Stirring Device

Spirulina needs to be stirred to maximize light reaching the entire growing culture. You can do this periodically with a stick or long spoon, or install a pump with a bubbler.

5. Harvesting Equipment

You?ll need some kind of screen with a very fine mesh of 50 microns in diameter or less. This is used to strain the spirulina out of the water. Natural silk cloth works well, or some aquarium nets have a fine enough mesh. A large cup is also handy to scoop the water into the mesh.

THE GROWING PROCESS

1. Set Up Your Tank and Starter Medium

Whatever container you?re using for your spirulina, make sure it has good light. Indoors, it can live in front of a window or you can use grow lights above it. Outside, try to position it in a bright area that?s out of direct sun.

Check out the Ice Age Farmer?s great video on setting up your tank and starting your culture below. His recipe for the starter medium nutrient mix is here on his website. You can also buy pre-made starter nutrient mixes online.

2. Check Your pH

The pH of your starter medium should be between 8 and 8.5. Litmus paper is the best way to measure your pH. It can be found at most pharmacies or natural food stores. Dip the litmus paper into your solution for 2 to 3 seconds. Once the color on the litmus paper has changed, compare it to the guide on the box to determine the pH. If the pH is still too low, add more baking soda. If it?s too high, add a bit of vinegar.

3. Add Your Spirulina Culture

Pour your spirulina culture into the starter medium and stir gently. Make sure your starter medium and spirulina culture are both at the same temperature. This helps prevent the spirulina from going into shock at too much of a temperature difference.

4. Water Your Spirulina

Water will naturally evaporate over time, so you?ll need to keep it topped up to the same amount you started with. Otherwise, your pH or nutrients can come out of balance. It?s helpful to make a mark on the side of your container once your starting culture is all done so you can see your initial amount. Then simply keep adding water if you ever see it drop.

5. Keep Your Spirulina Warm

Spirulina is naturally from tropical lakes, so it prefers warm water. It will grow in temperatures between 55 and 100 degrees Fahrenheit (13 to 38 degrees Celsius), but the ideal temperature is between 89 to 98 degrees Fahrenheit (32 to 37 degrees Celsius). Your spirulina will grow at colder temperatures, it will just be slower. If you want to maximize the growth, consider installing a heater in your water. Just make sure it does not get over 104 degrees Fahrenheit (40 degrees Celsius), as this will start to kill the spirulina.

6. Enlarge Your Culture if Needed

You can repeat the previous steps to make your culture larger if you?d like. After making your initial culture, wait at least 3 days for the spirulina to grow and establish a good population. You should see the culture becoming greener as the spirulina replicates. Then mix up a new batch of starter medium and add it to your main spirulina culture. You can do this a few times if needed until your container is full.

7. Harvest Your Spirulina

As spirulina grows, the pH of the entire culture will rise. This is the primary reason why it?s typically very safe to eat spirulina, because almost no other organisms can actually live in such alkaline conditions. To ensure your spirulina is safe, wait until the pH of your culture has reached 10 or higher before harvesting it.

After about 3 to 6 weeks of growth, your spirulina should be ready to harvest. And harvesting is as simple as scooping some of the culture?s water out and running it through your mesh cloth or net. The spirulina will collect on the cloth. Gently squeeze out any excess liquid to avoid consuming the alkaline water. You?ll be left with a deep green paste.

8. Feed Your Spirulina

Each time you harvest some spirulina, you?ll need to replenish the nutrients in the main culture. For example, if you take out 1 tablespoon of spirulina, you?ll need to add 1 tablespoon of a nutrient mixture back into to the culture. The Ice Age Farmer has a good nutrient mix on his website, or you can buy a pre-made nutrient mix from spirulina suppliers.

WHAT TO DO WITH YOUR SPIRULINA

1. Eat It Fresh

Fresh spirulina is much tastier than most store-bought powders. Spirulina growers claim there is no comparison between the two. You can add fresh spirulina to your favorite dishes, spread it on top of fruit or bread, use it as a condiment, mix it into dips and spreads, or simply have a spoonful plain or in juice as often as you like.

2. Preserve It

Fresh spirulina is very delicate and perishable. It should be eaten or preserved within one hour of harvest. It will last about three days in the fridge, and indefinitely when frozen. It can last up to a year when dried.

To dry spirulina, spread it out in a thin layer on a flat surface. It?s best if you can spread it on some kind of net for better air flow, but a baking sheet or something similar will also work. Alternatively, use a nylon bag with a small hole or a large syringe to create thin spirulina ?noodles? to dry.

You can dry your spirulina outside in the sun for about 2 days. You can also use a dehydrator or an oven set on a low heat.

Check out the following recipes for using either fresh or dried spirulina.

Spirulina Tapenade
Spirulina Risotto
Mermaid Toast
Spirulina Cake

Related at Care2

How to Grow Your Own Ginger
How to Grow Your Own Turmeric
How to Grow Your Own Mushrooms

Biologigaragen Spirulina, via Flickr

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Grow Your Own Spirulina

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5 Foods with Huge Carbon Footprints

by lvflashawnda Posted on April 22, 2017

When you bite into a hamburger or enjoy a pile of roast asparagus, do you think about the impact it has on the environment? Well, maybe you should.

See, the food that we eat has an incredible impact on climate change. In fact, agriculture is one of the largest sources of greenhouse gases like carbon dioxide and methane. What foods we choose to buy, howwe choose to purchase them and how often we consume them matter to global warming.

And not all foods have an equal impact.

Livestock and their byproductsaccount forat least 32,000 million tons of carbon dioxide (CO2) per year, or51percentof all worldwide greenhouse gas emissions. And agriculture is responsible for80-90percentof all United States water consumption. That’s crazy!

Here are the top five offenders.

5 Foods with Huge Carbon Footprints

In 2011, CleanMetrics Corp., a Portland, Oregon-based environmental firm, published a report called “The Meat Eater’s Guide to Climate Change & Health.” Based on that report, these foods are the most ‘environmentally impactful’ based on their greenhouse gas emissions. (Be sure to check out their methodology in the report itself.)

Each of these foods was studied from a variety of angles: emissions produced before a product leaves the farm (i.e. use of fertilizer and pesticides, irrigation, impact of animal feed) and emissions produced after the product leaves the farm (i.e. food processing, transport, retail, cooking and ultimately waste disposal).

Here are the results, in kilograms of CO2:

1. Lamb – Produces 39.2 kg CO2 during its lifetime.

2. Beef – Produces 27 kg CO2 during its lifetime.

3. Cheese – Produces 13.5 kg CO2 during its lifetime.

4. Pork – Produces 12.1 kg CO2 during its lifetime.

5. Farmed Salmon – Produces 11.9 kg CO2 during its lifetime.

And it’s not just animal products that are the problem.Potatoes produce the most emissions of all protein-rich plants,followed by asparagus, avocados, bananas and eggplant. Most of these require air freight to different parts of the world, because they only grow in warm climates.

What can you do about it?

Every single day, a person who eats a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 square feet of forested land, 20 pounds CO2 equivalent and one animals life. That’s seriously convincing!

Here’s what I want you to hear most:food is power.You have an incredible amount of influence in the palm of your hand. What will you do with it?

Reducing (or eliminating) your meat intake hasinnumerable benefits. Youll contribute significantly to the causes of conservation and lowering greenhouse gas emissions, and youll look and feel better in the process.

Here are some tips to get you started:

  1. Learn about the impacts of the agriculture industry. Get to know the facts and equip yourself with knowledge.
  2. Don’t feel pressure to change your entire diet in one day. Take it bit by bit. Start by eliminating red meat, then chicken.
  3. Slowly integrate plant-based meals into your weekly routine. Once you have some recipes you know you can count on, phase out the rest.

Alreadyeating a plant-based diet? Make it a point to shop in season and shop local whenever possible, if not always!

Think you can do it? I know you can!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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5 Foods with Huge Carbon Footprints

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Why Veganism is the Future

by ForrestWalter Posted on June 14, 2016

Earlier this year scientists celebrated one of the biggest discoveries in physics within the last century. They were elated to discover the first evidence of gravitational waves, which pretty much proved Albert Einsteins last prediction in his theory of relativity was correct. Going down in history as one of the brightest minds to ever have lived and decades later having your work reaffirmed may just be the beginning of his brilliance, however.

There is another prediction Einstein made during his lifeone whose evidence mounts more and more each day: Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. There has yet to be another movement that significantly addressesand even reversesas many of the major health and environmental concerns out there as the vegan movement.


One study that made its rounds earlier this year explored an idealized shift toward plant-based eating and predicted that between 6 and 10 percent of the planets mortality rates and 29 to 70 percent of greenhouse gas emissions could be cut if the world went primarily vegan. Luckily, if we consider some recent trends, it seems we are already headed in this direction.

Animal Welfare

When it comes to animal suffering, eating meat, dairy and egg products are the biggest culprits worldwide, hands down. It might feel nice to exercise our outrage about dog and cat abuse we see in the news, but when 70,000,000,000 (yes, thats billion) land animals are slaughtered globally each yearbecause our diet demands itour outrage is severely misplaced.

Mercy for Animals, an animal rights non-profit organization, is known for its undercover investigations exposing the public to what goes on behind carefully concealed slaughterhouse doors. Because of their hard work people have seen the horrors of both business-as-usual practices and horrendous abuse by workers at big names such as Perdue, Tyson, Butterball, Seaboard Foods, Maple Lodge Farms and countless others.

And the public is not liking what its seeing. The power of the documentary has shown how businesses can have the wind knocked out of their sails from customers taking a glance at whats behind the curtain. The explosive momentum of Blackfish and SeaWorlds journey from scoffing denial to announcing its end to orca breeding programs is enough to see how an informed public can create real change. Ringing Bros. and Barnum & Bailey circuses are also feeling the heat from activists and have decided to retire the elephants who have lived in abuse as entertainers (yet, some of the majestic creatures will face a future in cancer research experimentation, so we still have work to do).

The Environment

With climate change becoming harder and harder to denyeven though a few still cling desperately to their snowballs and lack of critical thinkingthe impact of animal agriculture on the planets fate can also no longer be overlooked. One report from earlier this year revealed that some of the top meat and poultry producers, including Tyson and Perdue, have a much larger pollution footprint than Exxon Mobil. The Worldwatch Institute estimates that livestock and their byproducts create 51 percent of all greenhouse gas emissions worldwide. Even if those numbers are too big to fully comprehend, seeing what animal agriculture is doing to our planet with our own eyes can change hearts and minds in an instant.

Our Health

There are tiny awakenings blossoming into bigger and more impactful movements in the health and medical fields, as well. This year the first plant-based medical center opened up in Washington, D.C. and other medical programs are offering residents training to help patients treat chronic health conditions with plant-based eating.

As much as it pained bacon-loving Americans to hear it, processed meat was rightfully demonized as contributing to rising cancer rates by the World Health Organization this yearadding to the knowledge we already have about its relation to heart disease, irritable bowel syndrome and other chronic conditions. And just this month the American Osteopathic Association released a study of 1.5 million people revealing how meat-eating raises mortality rates across the board.

The Future

So, with all this knowledge about the overwhelming impact of animal product production, how much are we really changing? The word vegan has become a household name in recent years as restaurants add it to their menus, grocery stores carry more veg-friendly alternatives and web surfers Google the term more and more.

In fact, vegan meat sales, specifically, are expected to skyrocket over the next few years. The growing success of companies such as Hampton Creek and Beyond Meat (and the anxiety-laden attacks by companies afraid of losing customers) illustrate a shift toward more conscious consumerism. Other countries have also experienced a dramatic shift toward plant-based fare. Germanys vegetarian options have increased 600 percent in the last four years and one-third of Canadians now admit to eating less meat.

A Chatham House survey even found that people are open to the idea of taxing meat to combat its harmful effects on the environment and our health! In a world where mens magazine GQ named a veggie burger its best burger of the year the industries who depend on consumers buying animal products are shaking in their boots. The proliferation of ag-gag laws all over the U.S. show how insecure these industries are feeling. Not only will they advocate the criminalization of recording what goes on behind their closed doors, but industries are also releasing advice on How to Avoid Hiring an Animal Rights Activist. Seriously.

Consumers are already demanding more humane animal products, mostly by looking for labels such as cage-free, pasture-raised, grass-fed, etc. Walmart joined the ranks of Costco, Wendys, Starbucks, Dennys, andMcDonaldsby announcing its eventual switch to cage-free eggs, showing how these humane demands are reaching the mainstream.

What the public will realize in time is what the industry deems humane is far from what we may envision as causing no harm. All of these trends indicate one thing: a shift toward compassion. Rather, it is a shift back toward compassion. As we grow up we are taught that empathy is sweet and admirable if it is through a childs eyes, but weak through an adults.

By choosing foods and products that defy the status quo of violence and destruction we are casting a vote for kindness and conservation. We are reconnecting with the innate sense that all living things deserve a happy life. We are reminded to share with others, to not be mean to others, to clean up after ourselvesthe basic lessons we learn in the most early stages of our lives. Veganism is a return to these ethics. And veganism is most certainly the future.

Photo credits: Thinkstock

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Should You Buy Free-Range, Organic or Humane Eggs?

by KristieBlount Posted on May 28, 2016

What eggs are the best when it comes to how the chickens they come from are raised and the kind of impact those chickens have on the planet?

Many eggs come from chickens raised in industrial cages that leave no room for the animals to move around in, let alone walk or peck at the ground. They’re basically kept in a state of non-stop egg laying until they can’t lay any more. It’s a cruel and inhumane way to treat any animals, so labels that verify that the chickens aretreated humanely are particularly important. This Care2 post on ethical egg production explains the issue in more detail.

Here are the labels to look for when you go shopping.

Skip These Cartons

The following words and phrases are essentially meaningless when it comes to indicating how chickens were raised on the land, what they were fed and how the eggs themselves were produced.

Natural or FarmFresh – There are no federal definitions or industry standard for these terms. If an egg’s only claim to fame is that it’s natural or farm fresh, leave it on the shelf.

Vegetarian Fed – Again, this designation doesn’t indicate how a chicken was treated or what the nature of the feed was. Chickens are actually meat eaters (they like worms and grubs), so it’s not necessarily a benefit that they’re fed vegetarian food, even if it’s organic.

Omega-3 Enriched – This designation has nothing to do with how the animals were raised or what they ate.

Cage-Free, Free-Range, Pasture-Raised, Natural, Humanely-Raised – Unfortunately, none of these words actually mean much unless they’re accompanied by a third-party certification that verifies them. This verifies not just that the animals weren’t in cages, but that they were allowed room to roam and forage. “Cage-free” or “free-range” can still describe crowded, filthy living conditions for chickens, potentially in barns with tens of thousands of other birds. If you’re buying eggs at a farmer’s market, the farmer may have photographs of what his chicken operation looks like. In the grocery store, you’re at the mercy of a meaningless label.

No Added Hormones – Federal regulations have never allowed the use of hormones or steroids in poultry, so this is a meaningless claim.

Consider These Cartons

The following words and phrases are better indicators of how eggs were produced.

Organic – As defined by the U.S. Department of Agriculture standards, organic means that hens’ feed is organic, not tainted with GMOs and free of additives and animal byproducts. Hens are also to nest in boxes rather than cages and given access to the outdoors, weather-permitting. Farmers cannot administer antibiotics except during an infectious outbreak.

No Antibiotics – This is good information to have, given how over-treated conventional meat and poultry production can be.

Certified Humane – While “humane” itself is not defined by the USDA, the “certified humane” label indicates farmers who have met the standards set by the non-profit group Humane Farm Animal Care. The are also Animal Welfare approved.

If this is all a bit confusing, refer to this very handy chart created by The Cornucopia Institute. The non-profit research groups rates companies that produce eggs according to how well they meet the organic standards as well as how the animals are treated.

Ratings range from “5 eggs,” which signifies the best sources, to “1 egg,” which is the worst. FYI, Safeway’s O Organic brand, Wegman’s, Kroger’s Simple Truth, Giant’s Nature’s Promise, Meijer’s Organics, Whole Foods’ 350 Organic brand and Trader Joe’s all only rate 1 egg. If you can buy eggs from smaller egg operations and farmers at local markets, chances are you’ll be supporting more humane chicken operations.

Related:
Which are Healthier? Egg whites or whole eggs?
Who Says Eggs Aren’t Healthy or Safe?

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Harvest and Cook Fiddlehead Ferns

by TamieJ55dxlffb Posted on May 20, 2016

Fiddlehead ferns are a telltale sign that spring is coming to a close. Always appearing around the month of May, these delicious yet fleeting vegetables are the apples of many a forager’s eye. Even if youre not a forager yourself, you might want to buy these delicious, asparagus-like ferns from the store if you spot them. Theyre delicious, with a bright, lively taste and a versatile texture. Heres what you need to know about these tricky little delicacies.

What are Fiddlehead Ferns?

Most of the fiddleheads we associate with eating are ostrich ferns. This is important to note, because there are other varieties that may look similar, but are actually known to be toxic. They are the fronds of a young fern that has just begun to sprout. We pick them in the spring before theyve had the chance to mature and unfurl into what we usually recognize as a fern. As a result, they look, well, kind of like a curled-up green bean.

Where and When Do They Grow?

Fiddlehead ferns grow best on the Eastern side of the country, usually running from New England all the way up through Eastern Canada. They tend to sprout up in wet, marshy areas, so theyre kind of off the beaten path (this is one of the reasons theyre so expensive to buy in stores). They grow in clumps of two to three all the way up to the hundreds, and only hang around for a couple of weeks in mid-Spring.

Forage or Buy?

If you live in an area where fiddlehead ferns grow and youre an experienced forager, these little guys would be fun items to look for. However, its important to be careful about this. Similar plant species may look very similar to the fiddlehead, but are in fact toxic. Fearless eating recommends the book A Field Guide to Edible Wild Plants if youre interested in foraging for fiddleheads. You could also go out on the hunt with a credible guide who could show you the ropes.

If you decide to pick these up at the grocery store, time is of the essence! Blink and you might miss them. Be prepared that theyre also expensive roughly $14-19 per pound.

How to Cook Fiddlehead Ferns

The Kitchn advises that you shouldnt eat these ferns raw. Theyve been known to cause illness when eaten raw in large quantities. However, that shouldnt be a problem, because cooking these guys is easy! You can cook them any way youd cook asparagus: sauteed, steamed, boiled, etc.

My personal favorite idea is to blanch and then saute them. Bring your water to a roaring boil, add your fiddleheads, and allow the water to return to a boil. Then let the boil continue for about four minutes before placing the fiddleheads in a bowl of ice water. After theyve cooled a bit, sautee them with some butter, coconut oil or olive oil. Delish!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Harvest and Cook Fiddlehead Ferns

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With These Veggie Burger Ideas, You’ll Never Crave Beef Again

by BonnyMcclellan8 Posted on April 27, 2016

Veggie burgers have gotten a bad rap over the years. Flaccid, bland, mushy and unsatisfying, the veggie burgers you remember may have been anything but appetizing. But, times have changed. In fact, two of the most highly demanded burgers in NYC right now are actually veggie burgers. That’s right, today’s veggie burgers encourageequal opportunity salivation from vegans and carnivores alike.

Not only can veggie burgers taste as good as their beefy cousins, but their rising popularity is a powerful factorinthe fight against climate change. Americans eat around 50 billion burgers a year, or about 40 pounds of bun-nestled ground beef per person.

Unfortunately, the livestock industry uses precious resources at a rate that is harming our planet. Just one pound of grain-fed beef requires 1800 gallons of water, while a single quarter-pounder is responsible for creating 6 1/2 pounds of greenhouse gases.

That being said, if merely 1 out of every 5 beef burgers consumed were veggie burgers, wed save trillions of gallons of water and 32.5 million tons of greenhouse gas emissions each year, among other benefits. And thats just if everyone were to swap 2 of the average 12 burgers we consume each month for hearty veggie burgers. Does that seem like too much to ask? Watch the video below to learn more about how our relentless hamburger consumption impacts our environment and our health.

The first step toward change is creating a delicious veggie burger you’ll want to eat. When it comes down to it, all good veggie burgers have 6 basic component: a bulky base, vegetables, textural ingredients, binding agents, liquid ingredients and flavorings.

Here is a great guideline to develop your own unique veggie burger recipe, or to help you experiment with any of the recipes below!

Care2 Veggie Burger Guidelines

– 2 to 2 1/2 cups bulky base: cooked rice, mashed beans, cooked quinoa, mashed tofu, corn masa, chickpea flour, cooked teff flour, almond meal, coconut flour, et cetera (feel free to mix multiple ingredients into your base)

– 1 to 1 1/2 cups vegetables: onions, zucchini, sweet potato, broccoli, kale, carrots, chard (make sure you cook them first to avoid mushy burgers)

– 2-4 tablespoons of texture: chopped nuts, seeds, tempeh, olives, et cetera

– 1/2 to 1 cup of binding agent: around 1 cup gluten-free rolled oats/breadcrumbs, or a few eggs/flax eggs

– a dash of flavor: use plenty of sauted garlic, ginger, paprika, fresh oregano, cumin, curry powder, salt, pepper, chile powder, et cetera, in quantities to suit your tastes

– 1 to 4 tablespoons of liquid (if needed): umeboshi vinegar, lemon juice, soy sauce, apple cider vinegar, unsweetened hemp/almond milk, vegetable broth

Add base (making sure any grains are precooked) along withchopped, roasted veggies to a food processor and pulse until combined. Quickly pulse in textural ingredients. Transfer mixture to a bowl and stir/knead in your binding agent and flavorings. Stir in liquids at this time if needed. The dough should be neither too wet nor too dry, with the ideal consistency being that of soft sugar cookie dough. Roll the dough into balls and flatten into 1/4 inch thick patties. Sprinkle on a coating of masa, chickpea flour or panko breadcrumbs to ensure your burgers are extra crispy on the outside (optional). Cook in a light coating of your favorite cooking oil over medium heat, or bake at 350 degrees Fahrenheit for 20 minutes, flipping halfway through. If you create a sturdy enough burger, you can even try grilling!

Not into experimentation? Try these 6 veggie burger recipes to inspire and expand your tastebuds:

The Basic Veggie Burger: Looking for a basic yet tasty recipe to get you started? Look no further. Fork and Knives offers a great recipe that includes a base of vegetables, beans, rice, seasonings and nuts (optional). The burger is covered in cornmeal or chickpea flour to ensure an extra crispy crust develops during baking.

The Grill-Worthy Veggie Burger: While seriously lacking in vegetables, this burger is both high in protein and sturdy enough to handle a good grilling. The grill is what makes a burger quintessentially a burger, after all. These hearty burgers from Minimalist Baker contain brown rice, walnuts, onions, beans, breadcrumbs and spices.

The Paleo Veggie Burger: Just because you are Paleo doesnt mean you only eat meat. In fact, people in the Paleolithic era most certainly only binged on meat once in a while when a hunt went successfully. But, can a burger without beans, meat or soy really live up to American burger standards? You be the judge. This burger from Apples to Zoodles uses coconut oil, cauliflower, carrots, onions, sweet potato, zucchini, almond flour, coconut flour, eggs and spices to concoct a tasty veggie patty that is totally Paleo-friendly. Even better, the vegetables are cooked prior to using to ensure a less mushy interior. Give it a tryliving a Paleo lifestyle is no excuse not to tread lightly on the planet.

The Green Veggie Burger: Cant get enough green vegetables in your life? Then you should make sure you pack your veggie burger chock full of greens. Filled with peas, kale, broccoli and celery, this bright greenburger isnt trying to hide the fact that its loaded with vegetables. This completely vegan burger comes from Vegan Heaven.

The Red Veggie Burger: Its natural that you should alternate your favorite green burger with a red one. This beet-based burger includes shiitake mushrooms, smoked tofu, tempeh, sundried tomato, garlic and sunflower seeds. Sound tasty? You bet! Check it out at Love and Garnish.

The Foodie Veggie Burger: If you love to cook and you love playing with interesting flavors in the kitchen, this recipe from New York Times Cooking has perfected the flavor, texture and look so that even the staunchest carnivore will crave it on a delicate brioche bun. The secret to this burgers success is the variety of different ingredientswet, dry and binding and that the most watery ingredients are roasted beforehand to prevent mushiness. With a combination of soy, egg, cheese, nuts and breadcrumbs, this recipe isnt allergen-friendly, but, for those who can enjoy, its sure to be tasty.

Once you have your favorite veggie burger recipedown, get creative! Add Thai flavors, homemade BBQ sauce, smokey chipotle, curry spices or your favorite flavors. Veggie burgers dont have to be mushy and boring. They should be nutritious and delicious flavor explosions that make both you and the planet happy!

Related:

What Happens When You Stop Exercising
4 Reasons Why Flax Seeds Are the Duct Tape of Health
3 Natural Deodorants That Actually Work!

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With These Veggie Burger Ideas, You’ll Never Crave Beef Again

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10 Superfoods to Keep You Well in Winter (Infographic)

by OlenWkmecjs Posted on January 28, 2016

Whether you suffer from Seasonal Affective Disorder, winter aches and pains or an unfortunate case of the flu, maintaining a healthy diet is key to helping the symptoms. This infographic from Door to Door Organics gives 10 examples of superfoods you can introduce into your diet this winter to help you feel your best.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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10 Superfoods to Keep You Well in Winter (Infographic)

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Vegan: Easier Than You Think

by NormandDoolette Posted on October 17, 2015

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Vegan: Easier Than You Think

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This Guide Will Help You Make the Most of Seasonal Produce (Infographic)

by FatimaLangley Posted on October 6, 2015

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This Guide Will Help You Make the Most of Seasonal Produce (Infographic)

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Seabacon: Good For The Sea, Good For You

by LoreenRose Posted on July 24, 2015

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Seabacon: Good For The Sea, Good For You

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