Equipment: Small or Large Food Processor, Vitamix or High powered blender.
Salad:
1 head of butter lettuce
1 cup cilantro
2 Organic Red or Yellow Bell Peppers
3 Organic Roma Tomatoes
1-2 cups of alf alfa sprouts
Directions: Thoroughly wash all vegetables. Make sure all of your veggies are ripe and Organic. Protect yourself, Say NO to GMO.
Wash butter lettuce and separate the leaves. Put cilantro to the side for garnishing. Place on a clean kitchen or paper towel to dry. Thinly slice and chop bell peppers into little squares, place and bowl and set aside. Cut roma tomatoes in halves and then slice into wedges. Put alf alfa sprouts to the side.
Taco “meat” walnut crumble:
1 cup walnuts
1/2 tspn pink himilayan salt (Organic Lives brand)
1 tbsp cumin
1 tspn coriander
1 tspn lemon juice
Optional: 1 pinch of chilli powder to taste
Directions: Soak walnuts for minimum of 1 hour. Add to food processor. Mix, then add all ingredients to the food processor. Continue to mix until you get a good consistency. I have experimented with an array of consistencies. On a salad, I like a chunky walnut crumble. If i’m turning these into wraps, I’ll make the consistency finer.
Chipotle Cheese:
1 cup raw macadamia nuts
1 tspn pink himilayan salt
1 tspn chipotle powder
1 tbsp raw chickpea miso (Organic Lives brand)
Optional: 1 pinch of chilli powder to taste
Directions: Add all ingredients to the Vitamix or high powered blender on low settings (1-2) to start. Add more water as needed if you would like a thinner consistency. Run until creamy. Keep in mind the Vitamix or high powered blender you are using will heat the mixture quickly. So take breaks in between blending to chop veggies or do some clean up in the kitchen. If you would like the chipotle cheese warm, disregard these directions and blend until desired consistency has been reached and mixture is warm. Be careful not to overheat!
Do taste tests in between and add more seasoning to taste if necessary. (Some like it spicy!) Place cheese cloth over bowl and pour cheese mixture over top. Squeeze the cheese through the cheese cloth. Garnish with cilantro or parsley. Cover and let chill while you prepare other dishes.
Sour Cream
1 cup pine nuts
1/3 cup of water (adjust for desired consistency)
1 tbspn lemon juice
1-2 pinches of pink himilayan sea salt to taste
1 tspn raw chickpea miso
Optional: 3 basil leaves, pepper to taste
Directions: Add all ingredients to the Vitamix or high powered blender on low settings (1-2) to start. Add more water as needed if you would like a thinner consistency. Run until very creamy. Keep in mind the Vitamix or high powered blender you are using will heat the mixture quickly. So take breaks in between blending to chop veggies or do some clean up in the kitchen. Do taste tests in between and add more seasoning to taste if necessary. (Some like it spicy!) Place cheese cloth over bowl and pour sour cream mixture over top. Squeeze the sour cream through the cheese cloth. Garnish with cilantro or parsley. Cover and let chill while you prepare other dishes.
Putting together your lettuce wraps!
Directions: Place your lettuce leaves on a plate. Create your wraps to taste, a few tbspns of walnut crumble, chipotle cheese, bell peppers, tomatoes, sprouts. Add a spoonful of guacamole recipe here, salsa recipe here, add alf alfa sprouts and drizzle the sour cream on top. Enjoy!
<3 Young and Raw
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