It's been warm and sunny here in Santa Cruz, which I'll take in mid November! No work till late today, so I started of the day with a trip to my local farmer's market and a lovely beach walk/ run. I said I'd take today off for running and my usual workout, but I did run some of my walk. For some reason my upper quads have been KILLING me, even though I stretch them quite often after running. Despite, I had a great beach wralk (walk- run).
My mom and I went a little crazy at the farmer's market-- lots of goodies were brought home, which is fine for me since I'm a veggie- holic! I bought an unusual green that I usually don't buy: collard greens. I've seen ideas around blogs for making collard greens into "wraps" so that's just what I did for lunch:
Filled with a cashew pate, sunflower sprouts and mushrooms.
Alongside a monda salad with farmer's market mushrooms, carrots, local almonds, sunflower sprouts and blended quinoa.
Dressed in Annie's Gingerly Vinaigrette :)
Super Easy Cashew pate:
1/4 cashews (soaked for a couple hours)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon agave (or stevia)
1/2 teaspoon miso
salt and pepper
water for thinning
--Combine all ingredients in a high speed blender or food processor; process till smooth and creamy. Add water till desired consistency.
I could of added ginger, garlic or other spices, but since I was hungry and had my mind on a cashew pate, I opted for simpleness. Turned out really yummy and dense.
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Have a lovely Saturday and I'll be back soon! Tomorrow post will include some yummy, simple hummus black bean burgers.....stay tuned! *