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Most of the time I juice all day and then have a pre-dinner snack, followed by dinner. My meals are largely avocado based, because I LOVE them like Peter Parker loves Mary-Jane. Catch the Spiderman reference anyone? I’m a fan! But this afternoon, I was feeling like something with a seed/nut base without the ensuing heaviness I feel after eating these foods. I came up with the delicious dip/pate/filling recipe at the end of the post.

As always, I had it with a giant mostly green salad to offset the small amount of acidity from the seeds. I also ate it about 5pm as my dinner meal (which I followed with a young coconut dessert!). One thing that doesn’t make me feel the great energy I’m used to is eating too close to bed, especially the harder to digest fats like nuts and seeds. Seeds are biochemically cleaner than nuts so choose these as your first option. Although I am a firm believer and teacher of eating your lighter foods in the daytime (as that’s when you need the most amount of energy), I still strongly believe it’s a big no-no to eat too close to bed. You can bet you will wake up foggy as your body has to spend precious time digesting while sleeping, preventing your body from diverting all its attention to healing and recuperating as its meant to when sleeping.

Normally I suggest eating at least two to three hours before bed, and I allow three hours personally (and that’s after a clean, well combined meal). If you are a late night eater and can’t break the habit of eating less than two hours before bed, make sure you are at least correctly combining your meals and having a MINIMUM of eight hours in bed to sleep. Anything less than that, combined with the energy to digest your meal eaten late, will really prevent your body from getting the rest and recuperation it needs.

So, now that we’ve covered that, here’s a delicious but light seed based recipe for you. It includes a lot of vegetables so the density of the seeds is nicely offset.

Sunshine Seed Dip Recipe

4 stalks celery, roughly chopped

¼ red onion

½ bunch fresh parsley

½ bunch fresh dill

½ cup sunflower seeds

1/3 carrot, roughly chopped

Juice of ½ lemon

1 teaspoon dulse flakes

Himalayan crystal salt and freshly ground black pepper to taste

Optional: pinch of cayenne pepper

Blend all ingredients in a high powered blender until thick and well combined. You might need to add another tablespoon of lemon juice or pure water to get the mixture to blend. Enjoy in wraps or do what I did and place a few tablespoons on a big green salad. I chose mixed salad greens, chopped raw beet and carrot and a handful of alfalfa sprouts.

Enjoy, and let me know what you think!