Garden Salad with Sunflower Seed Pate'

Sunflower Seed Pate'

2 cloves garlic
2 cups sunflower seeds
1/2 cup walnuts
1/3 cup hemp oil
1/4 cup orange juice
1 tsp sea salt


In a food processor, process all ingredients together until smooth.  Will keep in the fridge for up to 2 weeks.
(Thrive Diet recipe)

Note:  The green olives are not raw but everything else in the salad is raw.  I have learned that if I grow sprouts, they are ready in three days but if I continue to rinse them each day and keep them in the fridge after the three days, they will continue to grow and be fresh for up to a week minimum.

Sweet Potato Sesame Pizza with Double the Crust

This is a great pizza from the THRIVE DIET.  I changed the original recipe a little bit as I wanted to try doubling the crust.  I like both versions but I think the sauce is SO good that I may like the crust thinner.  However, either way, it is excellent.

2 cups ground sesame seeds
2 cups grated sweet potato
1 cup chickpea flour
1/2 cup EFA Oil Blend (or coconut oil)
2 Tablespoons garlic
2 teaspoons dried basil
Sea Salt to taste (I used 1/4 teaspoon)
Process until well blended.  Oil baking dish with coconut oil and preheat oven to 300 degrees. Spread evenly into a large baking dish with no more than 1/4 inch thickness.  Top with Marinara Sauce below.
Then bake for 45 minutes.

Marinara Sauce

2 cups sun-dried tomatoes
2 cloves garlic
2 cups chopped tomatoes
2 cups filtered water
1 cup grated cucumber
6 Tablespoons hemp oil
2 Tablespoons balsamic vinegar
2 teaspoons oregano
2 teaspoons rosemary
1/2 teaspoon thyme
Sea Salt to taste (I used 1/4 teaspoon)

Soak the sun-dried tomatoes in the water for at least 20 minutes before moving them to the food processor.  Process all ingredients.  Spread at least 1/2 of recipe over pizza. Save the rest for zucchini pasta or a dipping sauce.

Pecan Sunflower Burger and Walnut Hemp Burger

One of the easiest raw foods to make in a hurry that is very filling is the Thrive Diet's burgers.  I previously listed the Almond Flaxseed burger and liked it very much, however, today I made the other two recipes listed in Brazier's book:

Pecan Sunflower Burger (my personal favorite because they are spicy...)

1 cup raw pecans
1/2 cup ground raw sunflower seeds
2 TBS apple cider vinegar
2 TBS coconut oil, hemp oil, or EFA Oil Blend (sold by Brazier's company: Sequel Naturals)
1/2 tsp chili flakes
1/4 tsp cayenne pepper
1/8 tsp sea salt

Put all of the ingredients into a food processor and blend.
The recipe says to shape into two burgers but I find they are too big so I make the recipe into three burgers.  Still very filling but not over the top, particularly if you are going to have a small salad with it.

I enjoyed this burger raw.  The first time I made the Almond Burger, I cooked it for 35 minutes at 300 degrees, however, he suggests eating them raw and honestly, they have a lot more flavor and are very moist if they are not cooked.

The second burger I made today was Walnut Hemp Burgers.

Walnut Hemp Burgers

1 cup of raw walnuts
1/2 cup hemp seeds
2 TBS apple cider vinegar
2 TBS coconut oil, hemp oil, or EFFA Oil Blend
1/2 tsp basil
1/2 tsp oregano
1/8 tsp sea salt

Follow the same directions as the burgers above.  I decided that since I used the food processor already, I would make the additional burgers and put in the fridge for another day.

Brazier suggests serving them with a bun and burger condiments.  I have not tried that as I just prefer to eat them raw with a salad.