Good Energy

Last week, the third week of Lent, we were working on and focusing on "Good Thoughts". This next week, the fourth week of our Lenten journey, we will be working on "Good Energy". Trying to think of ways to use our energy to produce good fruit. Thinking of our actions and evaluating whether or not the results will be pleasing to God. If they will be pleasing then we know our energy will grow good fruit. Keeping priorities in place and keeping balance when it comes to passions, another name for emotional energy. Being mindful that we must focus on our final destination knowing that all of our actions here on earth will determine what will be obtained or not obtained in eternal life. "Do not store up for yourselves treasures on earth, where moth and decay destroy, and thieves break in and steal. But store up treasures in heaven, where neither moth nor decay destroys, nor thieves break in and steal. For where your treasure is, there also will be your heart." (Matthew 6:19-21)
Things happen when people are passionate. We will focus our passion on helping and loving our neighbor. By giving love I am confident that good fruit will be grown and beautiful treasures will be stored up in heaven!
Now let me change the subject and talk about a great raw recipe that I found on ubraw.com. I just love this couple and am so grateful that I found their site. They also have great youtube videos featuring great recipes and great thoughts. I decided to make Minh's "Sunflower Pate" recipe and I am so glad I did. This was so delicious, I savored every bite. I made the entire batch and froze half and kept the rest in the refrigerator. Mine kept very well three days in the fridge. The frozen batch thaws quickly and it tasted just as good as the day I made it. I used some of my young collards from my garden to make these wraps and also some of my home grown sprouts, basil and lemon balm leaves.

 I also added some oil cured sun dried tomatoes, at the last minute. I change the recipe slightly, using raw pumpkin seeds in place of the pine nuts and I added a squeeze of fresh lemon juice.
I made this recipe in my smaller food processor and it worked beautifully.

To assemble the wraps I used young collard greens, sprouts, basil leaves, lemon balm leaves and julienned carrots.

 

After I wrapped them I decided to add some oil cured sun dried tomatoes, I unrolled them, added the tomatoes and rolled them right back up. I am glad I did, they tasted so amazing with the pate!!

 These are insanely good, I can see why Ronnie, Minh's husband, said that he eats this pate several times a week.
 Here is Minh's recipe:


Sunflower Pate by Minh @ ubraw.com
1 cup raw sunflower seeds (soak overnight and drain, do not dry)
1/4 cup raw almonds (soak overnight and drain, do not dry)
1 celery stalk
2 carrots (I used some leftover carrot pulp from my carrot juice--I keep a stash in the freezer)
1/4 cup raw pine nuts (I used raw pumpkin seeds, soaked)
1 garlic clove
1/2 to 1 tsp sea salt (I used Himalayan salt)
2 T olive oil
2 T turbinado sugar (I used only a tsp of raw sweetener)
*I added a squeeze of fresh lemon juice too
Put all the ingredients into a food processor and mix to a smooth consistency.

+JMJ+ Today I am grateful for an amazing morning workout. It's the little things in life, that I get to do, that make my day. Squeezing in exercise is one of them.