Athlete Fuel from the Sun

I have made several raw meals but one of my favorite types has been a variety of Pate/spreads.
Raw Hummus, Cashew Spread/Butter and Sunflower seed Pate.

Great for a meal and can be saved for lunch or snacks for the next couple of days.

SunPower Patay
- 1 to 2 cups raw organic sunflower seeds (soaked overnight or sprouted 2 days)
- dash of apple cider vinegar
- dash of cold pressed olive oil
- dash of water
- pinch of unrefined sea salt

Options-
A)- 1 handful of fresh dill, - about half a bunch
B)- 1 leaf of kale, torn into pieces
C) – Chopped dulse soaked and drained ( seafood-y taste)
Process all of the above in a food processor.
Serve on Cabbage or Lettuce leaf, or Celery, sliced pepper or any firm sliced veggie.

Soaked Sunflower seeds become a superfood. If you are patient and can soak overnight then put in a sprout bag and rinse 2-3 times a day for 2 days you have a Powerhouse raw food for this patay.

Cauliflower Power- Great Stew

I made this great stew last weekend and all who tasted it loved it.
Felt a renewal of energy after working out in the morning and then cleaning the yard( leaves) for 2+ hours.

Chunky Vegetable Stew
Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.

Ingredients
SERVES 8
1 medium-sized bunch kale (or other hearty greens collards, turnip,spinach)
2 tsp. olive oil
4 cloves garlic, minced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
1/2 cups balsamic vinegar
1 cup water
1 Tbs. tamari
1 6-oz. pkg. sliced white mushrooms
1 medium-sized head cauliflower, cut into about 2-inch florets
2 14.5-oz. cans Italian/Mexican-style/plain stewed tomatoes
3 Tbs. chopped fresh thyme
3 Tbs. nutritional yeast

Directions
1) Prepare all ingredients for steps 3-5
2) Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat.
3) Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vinegar, mushrooms and cauliflower. Cook for 2 minutes,
4) Strip kale(greens) leaves from stalks, and rinse thoroughly in colander; chop and set aside
5) (if going full fiber) Add kale and mix thoroughly.
6) Cook mixture for 5 minutes, and reduce heat to low.
7) Add 1 can stewed tomatoes, stir in and cook for 10 minutes
8) Chop 2nd can stewed tomatoes coarsely in food processor, and add thyme and yeast and ½ can of water.
9) Add to pot stir and cook for 10-15 minutes
10) Remove from heat, and serve.



NUTRITIONAL Info-
Calories- 195 Protein-5g
Fat- 2g Carbs – 30
Sodium-288mg Fiber- 5g
Sugars-11g