These crunchy & creamy little wraps are incredibly healthy but are so tasty and delicious, you'll never miss the bad stuff. The raw veggies are a rainbow of colors & nutrients, and the sauce...well, the sauce is something special. You could use it on anything - as a salad dressing, on any sandwich, as a dip, on chicken...you gotsta try it.
I used whole grain tortillas to wrap up all the goodness, but another option is to use whole collard green leaves. I learned this from my raw foodist friends at RAWvolution - a raw food restaurant & home food delivery service. I styled a couple really awesome books for them - check them out... RAWvolution: Gourmet Living Cuisine and The RAWvolution Continues.
If you want to go raw with the sauce as well, just omit the yogurt - it's delicious either way. Whatever you choose with this recipe, you will feel really great about yourself when you eat :)
serves 4
tahini-yogurt sauce:
1/4 c. fresh lemon juice
1/4 c. tahini
1/4 c. plain greek yogurt
1/4 c. water
1/2 t. salt
fresh ground pepper
1/4 c. each: cilantro, basil, mint leaves
raw veggies:
2 carrots - peeled and grated on large holes of a grater
1 beet - peeled and grated on the large holes of a grater
2 Persian cucumbers - diced
1 avocado - quartered and sliced
1/2 c. alfalfa or clover sprouts
3 T. sunflowers seeds
4, 8” whole grain tortillas, or whole collard leaves (for wrapping)
In a blender or mini food processor, combine all ingredients for the tahini-yogurt sauce. Blend until smooth.
To make wraps, divide veggies between 4 tortillas or collard leaves. Top with 2 tablespoons of tahini-yogurt sauce) and wrap like a burrito. Serve with additional sauce on the side for dipping.
This bright & beautiful salad is a real show-stopper. The colors are obviously incredible...I recommend using multiple varieties of both beets (red, yellow, pink, candycane/chioggia) and oranges (navel, blood, cara cara, mandarins) for a maximum color & flavor experience.
Oranges & beets are delicious together and they are especially tasty topped with a simple vinagrette, fresh herbs and crunchy, toasted walnuts. I used chervil & chives in the recipe, but feel free to get creative with your herb choices...you really can't go wrong. Plus this salad is totally healthy & 100% vegan, so you can feel great about eating it!
Serves 6
1 1/2 pounds medium beets
3 oranges
1 shallot, minced
1/4 c. white wine vinegar
1/8 c. olive oil
1/8 c. blood orange olive oil
large pinch kosher salt
fresh ground pepper
1/4 c. toasted red (or regular) walnuts - chopped
2 T. chervil - chopped
2 T. chives - chopped
Preheat oven to 400 degrees. Wash beets and wrap in aluminum foil. Roast beets for 45-60 minutes - until tender when pierced with a paring knife. Remove from oven and foil and cool to room temperature. (Beets can be roasted up to 2 days ahead - store in refrigerator until ready to assemble).
Using a sharp knife, cut skin & pith away from the entire orange. Cut orange crosswise into 1/4 inch thick round slices.
Combine shallot, white wine vinegar, olive oils and salt and pepper in a small bowl. Whisk to combine.
To assemble, peel beets and cut into 1/4 inch slices. Place orange and beet slices on a serving platter, or individual salad plates, a single layer, slightly overlapping each other on the edges. There will probably have more beets than oranges, so space out the oranges evenly among the beets.
Spoon dressing over salad. Sprinkle with chopped herbs & toasted, chopped walnuts.
