THE BLOG

RAW Protein Power Patties!

09/15/2012 08:14 EDT | Updated 11/15/2012 05:12 EST
Sarah Shatz

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Want some more RAW inspiration? Then join me for my upcoming "Intro to RAW" workshop on September 30th! For details and more information check out MAP Wellness!

For many years I had a terrible relationship with all things culinary due to an eating disordered history that had me in constant battle with my plate. After some serious healing time, hours of research, and a lot of self-care, I now embrace all that nutritious whole food can do for the human body, mind and spirit. It is an ongoing challenge, finding that perfect balance between comfort and stress, discipline and restriction, peace and action.

I think that it is very important for us all to take the time to nourish ourselves in the best way possible at every chance we get. Wellness is all about maintaining that coveted balance in our lives, and there are infinite ways to go about doing just that. One of my favourite ways to get more in tune with where I am at both physically and mentally, is through yoga. It's a tried-and-true activity that after a few mindful moments always seems to help me find my centre, even on the hairiest of days. Nothing beats a slew of sun salutations followed by Savasana, and then a snack! So here, I present my very yogi treat: Sun Salute -- Sun & Sun Patties

Raw Sun Salute -- Sun & Sun Patties (Sundried Tomato & Sunflower Seed Patties)

250 ml (1 cup) sundried tomatoes (dry)

188 ml (3/4 cup) raw sunflower seeds

15 ml (1 tbsp) sesame seeds (white or black)

45 ml (3 tbsp) chia seeds

15 ml (1 tbsp) curry powder

5 ml (1 tsp) cinnamon

15 ml (1 tbsp) dried parsley

15 ml (1 tbsp) fresh basil, chopped finely

1. Soak the tomatoes and sunflower seeds: in separate bowls, cover the tomatoes and seeds in water and soak for 8 hours. Alternatively, you can use warm water and cut the soaking time to 2 hours. Drain liquid before using.

2. Add the sunflower seeds and tomatoes to food processor. Process until the tomatoes are nicely broken down- I like mine still a bit chunky, but you can blend the mixture as smooth as you like. Add in the remaining ingredients and pulse to combine.

3. Time to form the patties. I eye-balled about 1 1/2 T per patty, but you can go as big as you like depending on whether you want a bite-sized treat or a more full size burger.

4. Done! Eat as is, at room temperature or for a denser patty, you can put them into a dehydrator for 3-7 hours.

These are great with a side of cashew sour cream and a dollop of guacamole (recipe follows!) or salsa.

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Meg's Guac

2 avocado, mashed

1/4 red onion, diced

1 clove garlic, minced

1 lime, juiced

15ml (1 tbsp) apple cider vinegar

63 ml (1/4 cup) fresh organic basil (balcony-grown for this one)

63 ml (1/4 cup) organic cherry tomatoes, quartered

salt & pepper to taste

Combine all ingredients in a big bowl and dive in.The guacamole stores well in the fridge for a few days (if you can keep it around that long).