This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.


  • 1/2 cup uncooked wild rice, rinsed
  • 1 cup red onions, finely chopped
  • 1 cup celery, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon no-salt seasoning
  • 1/2 cup raw almonds
  • 1 1/2 cups cooked white beans or 1 x 400mL (15 ounce) can, no-salt-added, drained
  • LSA  crumbs or old fashioned oats (only if needed to adjust consistency)


Combine rice and 2 cups water (or low sodium vegetable broth for additional flavor) in a saucepan. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until rice is tender. Drain any excess water.

While rice is cooking, water saute onions (TFL suggests you use coconut oil if you have it), celery and garlic over low flame for 10 minutes or until tender. Stir frequently to prevent burning; cover sporadically to soften vegetables, but uncover to let water steam off. Stir in basil, parsley, and seasoning.

Finely chop almonds in food processor. Add the beans and process until beans are pureed and mixture is well combined. Place in a bowl and stir in wild rice and onion mixture.

Form into burgers. If mixture is too wet, a small amount of LSA mix (linseed, sunflower seeds and almonds) or oats may be added. Place burgers on a baking sheet lined with parchment paper. Bake at 180 degrees (350 degrees F) for 40 minutes, turning after 20 minutes.


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