Challenge Day 4

Apples = 2

WORKOUT

BACK ON POINTE MORNING ROUTINE

SQUAT AND PLANK CHALLENGE

STEPS SO FAR = 15,710

I am doing my best to avoid all public transporation.

The absence of my car here is also a good thing because I can't just 

jump in and go. I now walk and go. 

Veggie Pate Recipe

I enjoyed quite a bit of this today!

Dry ingredients:

• 1 cup sunflower seeds, toasted and ground
• 1/2 cup whole-wheat flour
• 1/2 cup nutritional yeast flakes (can be purchased at most natural food stores)
• 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp celery seeds (optional)
• Pepper, to taste

Wet ingredients:

• 1/3 cup olive oil
• 1 garlic clove
• 1 small onion
• 1 medium potato
• 1 large carrot or a few small ones
• 1/4 cup water

Preheat oven to 350 F. Grease a small baking dish with olive oil (the one I use is approximately 9 inches long and 5 inches wide).

To toast the sunflower seeds, heat a skillet over medium heat until warm. Add the seeds and toast, stirring constantly for 3-4 minutes until they are aromatic and a bit darker in colour. Coarsely grind with a food processor or mortar & pestle.

If you're using a mini food processor like me, measure all dry ingredients in a large mixing bowl and set aside (ground sunflower seeds, flour, nutritional yeast and seasonings).

Working in batches, process the carrot, potato, onion and garlic with the water and oil in the food processor. Add them to the dry ingredients as you go.

Combine all ingredients until you have a sticky mixture that resembles this.

Press into the greased dish. Bake at 350 F, covered with foil for the first 30 minutes. Remove the foil and continue baking for another 15 minutes. It will smell amazing.

Let cool for at least one hour before unmolding.

The pâté is delicious on its own, spread on crackers or bread, and in sandwiches as a meat substitute.

Use your imagination.

Recipe on Craving Greens

Ciao , M