I am having another sleepless night, many things weighing heavily on my mind, so I decided rather than tossing and turning, I might as well post this blog early. I gathered my decks of cards together and of them all, especially for these 30 days of raw, "The Language of Letting Go" seems the one I am most drawn to. The card I pulled for today's intention states, "Today I will trust that the events occurring in my life are not random. My experiences are not mistakes, and the Universe, my Higher Power, and life are not picking on me. I am going through exactly what I need to go through to learn something valuable-something that will prepare me for the joy and love I am seeking." Preparing me for "the joy and love that I am seeking" . . . that is something to think about!
I did not plan for this 30 days of raw nor did I plan to be blogging again, but I am and I know none of it was a mistake. Since I started five days ago, I have felt better than I have in a long time and I hope you do, too!
Last evening I looked through many "Mock Tuna" recipes, then came up with one of my own that I have simply named, "Almond Pate", because I don't like assigning animal protein names to plant-based recipes. My mouth and brain are ready for tuna and although it might be tasty, it's always a bit of a disappointment.
This is a recipe that is good to prepare at the beginning of the week - one that will be readily available when you open your fridge and you're hunting for something more substantial than a grape. Although the almond is one of the most alkaline nuts, it still has a high fat content . . . go easy!
Almond Pâté
1 c raw almonds, soaked for several hours, drained
one handful of
fresh basil or parsley
2 T raw almond butter
the juice of one lemon
1 T low sodium tamari
½ c chopped carrot
1 t dulse flakes (optional)
1/8 t sea salt
1 t turmeric
1 T maple syrup or 2 Medjool dates
Pulse above ingredients together in a food processor fitted
with an “S” blade, until they it looks like a soft meal. Set aside in a mixing bowl and add ¼ c
chopped red onion, one celery stalk, chopped fine and one large dill or sweet
pickle of your choice, preferably without any preservatives.
This pate can be used on crackers, as a spread for a collard
roll-up or the “rice” in sushi.
Think CREATIVE!
Santé…To Your Health!
Sue Ansari RN
MICancerCoach
Raw Food Chef and Food for Life Instructor
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