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Fabulous Lemon Basil Millet Burgers with Mango Salsa

Journal of Gluten Sensitivity Winter 2016 Issue - Originally published January 5, 2016

Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together!

Serves 6

Fabulous Lemon Basil Millet BurgersIngredients:

  • 1 cup millet
  • ½ teaspoon sea salt, plus a pinch for cooking millet
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 large carrot, peeled and grated
  • 4 scallions, thinly sliced
  • 1 handful fresh basil leaves, finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons freshly grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons coconut oil
  • 6 large romaine or Bibb lettuce leaves
  • 1 recipe Mango Salsa, for serving
  • Large drizzle Cumin Cashew Cream Sauce, for serving

Directions:
Cook the millet with a pinch of salt. Set aside to cool.

Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well.

While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers.

In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container.

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Mango Salsa

Makes 1 ½ cups

Ingredients:

  • 1 ripe mango, peeled, pitted, and finely diced
  • 1 medium English cucumber, finely diced
  • 3 tablespoons finely diced red onion
  • 3 teaspoons finely chopped fresh cilantro
  • 2 teaspoons freshly squeezed lime juice
  • Sea salt and freshly ground black pepper, to taste

Directions:
Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately.

Cumin Cashew Cream Sauce

Makes 1 ½ cups

Ingredients:
1 cup raw cashews
¾ cup water
¼ cup freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt

Directions:
Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days.

Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.

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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.