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Consider the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. So many people choose the elevator over clambering even a single flight of stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

There are a lot of things that work toward your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do a great deal to enable you to get healthy and lose pounds. Being smart about the selections you make each day is a start. Getting as much physical exercise as possible is another factor. Don’t forget that health isn’t only about simply how much you weigh. You need to help to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to red lentil veggie burger patties - healthy, vegan and delicious! recipe. You can have red lentil veggie burger patties - healthy, vegan and delicious! using 11 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:

1. Use 1 cup red lentils (small, a deep coral color)
2. Get 1/2 cup red quinoa
3. Provide 1/3 cup cooked brown rice, optional
4. Prepare 1 small purple onion
5. You need 4 clove garlic
6. Provide 1/2 bunch parsley, leaves only
7. Prepare 1 1/2 tbsp olive oil
8. Provide 2 tbsp almond butter, optional
9. Get 1 tbsp raw tahini (sesame seed butter), optional
10. Use 1 salt and pepper to taste
11. Get 1 vegetable oil for frying

Steps to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:

1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe.
2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties.
4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins.
5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins.
6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture.
7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong.
8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side.
9. Yields 8 burger-style patties or 12-16 smaller patties.
10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.

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