Thankfully I’m feeling better today, less congested, and hoping to attempt a long run shortly. Keeping my fingers crossed! Yesterday I ended up doing a workout at home on our elliptical while getting engrossed in Forest Gump. Before I knew it, an hour had passed and I was saturated in sweat – whoops!
Hubby and I also buzzed around the house catching up on chores and doing a little seasonal deep cleaning sterilizing the kitchen, moving furniture to clean under and around, and even scrubbing the windows. Days like that make me thankful we don’t have a bigger house! But nice to clean all the pet fur from hidden places. I also made it to Whole Foods to pick up ingredients for a family gathering tonight to make one of my favorite raw vegan Ani’s cakes that I haven’t made in ages. The ingredients aren’t cheap, but worth it for special occasions on a recipe that I know will impress.
Then I got inspired to create another recipe for dinner last night that was super simple and tasty.
Fast Carrot Ginger Pate
- 1/2 cup of almonds
- 2 medium carrots, chopped
- 2 tbsp. of grated ginger
- 4 tbsp. of lemon juice
- 1 tsp. salt
- 1/2 cup water, as needed
Place all ingredients into a high speed blender and blend to a chunky texture starting on low and slowly working the speed up while occasionally stopping to stir. Serve in wraps, sandwiches, on crackers, or as a dip. Makes 2-4 servings.
Because of the thick texture, it takes a little longer to blend on low and requires a couple stop-and-stirs. But the chunky texture is worth it.
For the wraps, I created large, thin zucchini ribbons with a standard veggie peeler and layered them like a nori sheet or collard leaf.
And shared the scraps with a zucchini-loving kitchen buddy.
I only added sprouted lentils to the wraps for a fast and simple dinner.
The pate came out great with a tangy and rich ginger flavor. And the texture was another plus because the chunks of almonds added a hearty crunch, a lot like chunky peanut butter.
It can keep in the fridge for up to 5 days for fast weekday meals, I think I’ll use the leftovers like a hummus-style dip for chopped cucumbers and bell peppers next.