High raw veggie wraps
I was hungry and trying to stay high raw so made I made this up as I went along. Amounts are approximate.
Ingredients:
• ½ cup cooked quinoa
• 2 large romaine lettuce leaves
• Bragg’s liquid aminos
Dice the following veggies:
· ½ tomato
· 1 celery stalk
· ½ zucchini
· ½ bell pepper
· 1 tbsp leeks
· 1 green onion
· ½ yellow squash
· A few leaves of dandelion greens
· 2-3 baby bella mushrooms
1/4 cucumber
Put all veggies in a bowl and sprinkle on liquid aminos to taste. Lay out romaine; place a ¼ cup quinoa on top of each leave. Top with diced veggies. Wrap and eat. Serves 1
Zucchini “Pasta” with Sun-Dried Tomato Pesto
For this recipe, I used the raw spaghetti recipe as a guide, but customized it and used a pesto instead of marinara.
Ingredients:
For the Pasta
1 zucchini
For the Sun-Dried Tomato Pesto
2 TBSP olive oil
1 garlic clove, minced
A few leaves of fresh basil
5-6 sun-dried tomatoes, soaked
Dried oregano
1 TBSP water
Toppings
2 tsp capers
A few black olives
½ tomato – diced
A few pine nuts
Sea salt to taste
Grate or thin julienne cut a whole zucchini to make the “pasta.” I julienned mine with a mandolin but have also made this type of “pasta” with a cheese grater. There is a special tool available to make this kind of pasta but I do not have one yet. See photo below for guidance.
Put all pesto ingredients in a food processor. Pour over pasta. Top with toppings. Eat and enjoy. Serves 1.
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