Raw veggie wraps with tahini-yogurt sauce

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.

Cranberry-almond chicken salad

This is one of my go-to recipes for entertaining.  It’s easy to make a big batch of it ahead and serve it on good bread (or croissants - yum!) for sandwiches or with crunchy greens as a salad.  People love it and friends always ask for the recipe.  It’s been a hit with kids and adults alike, so everyone is covered with this recipe.

It’s also a great way to use up any cooked leftover chicken you may have.

Serves 6

2 pounds boneless, skinless chicken breasts (about 4 halves)
1/3 c. sliced almonds
3 green onions - white and greens thinly sliced
1 stalk celery, finely chopped
2 t. tarragon - minced
1/3 c. dried cranberries
1/4 c. mayonnaise
1/4 c. plain greek yogurt
1 t. kosher salt
fresh ground pepper to taste

To poach chicken:  Place breasts in a large pot and add water until just covered.  Bring to a boil, then turn down heat until barely simmering.  Simmer for 10 minutes.  Turn off heat, cover and let sit for 15-20 minutes.
Remove chicken from water and let cool completely.  When cool, chop chicken into approximately a 1/4 inch dice.

To toast almonds: Heat a 9-10 inch skillet to medium low heat.  Add the sliced almonds and toast, stirring frequently, until fragrant and a light golden brown.  Watch them carefully so they don’t burn!  Remove from pan a cool in bowl.

In a large bowl, combine chopped chicken, green onions, tarragon, cranberries, mayonnaise, greek yogurt, salt & pepper.  Stir to combine.

Just before serving, add toasted almonds and gently fold to combine.

Here is a great video guide from myself & Kin Community.  Click HERE or on the screen below to check it out!