RAW BURRITO WEDNESDAY

 

Dan said he wanted burritos for dinner tonight so I made a cooked and RAW version . His version included cooked black beans seasoned with spices, garlic, onion and ginger. I wrapped his up in a whole wheat flat bread (not ideal for wrapping...) note to self. I am still on a HIGH- RAW diet. Since December 31 I've eaten two servings of cooked brown rice and 2 cooked soups. I continue to feel better on a RAW diet with more energy, better digestion and a more balanced mood.

Tonight I made Guacamole, Salsa, Kale and Brussels Sprout Salad with Sunflower Seeds, sliced Red Bell Pepper and Cucumber. I inhaled my meal.... but I look forward to a RAW Chocolate Bar for dessert that Dan picked up for me from Formaggio in the South End.

RAW burrito mise sans Kale Salad

 

KALE SALAD
-Green Kale, 1/2 bu, de-stemmed, rough chop
-Brussels Sprouts, 5 ea, sliced thin
-Cucumber, 1/4 c, medium dice
-Sunflower Seeds, 1/4 c
-Raw Apple Cider Vinegar, 2 Tbsp
-Extra Virgin Olive Oil, 2 tsp
-Sea Salt, to taste
*Massage kale with dressing. Let sit at room temperature for an hour to soften before serving

GUACAMOLE
-2 Ripe Avocados
-Red Onion, small dice, 2 Tbsp
-Parsley, de-stemmed, 1/4 cup, chop
-Lemon Juice, 1/2 Lemon
-Extra Virgin Olive Oil,  1 tsp
-Ground Cumin, to taste
-Sea Salt, to taste
-Cayenne Pepper, dash

SALSA
-Vine Ripe Tomatoes, 2 ea, medium dice
-Red Onion, small diced, 3 Tbsp
-Flat Leaf Parsley, chopped, 1/4 c
-Lemon Juice, 1/2 Lemon
-Sea Salt, to taste
-Red Chili Flakes, pinch

 

SLICED VEGGIES
-Cucumber, 1 ea, sliced
-Red Bell Pepper., 1/2, sliced

 COLLARD GREENS
-Collard Greens, de-vein thicker stem
  use 2 to double layer per wrap
*Blanch each leaf to make a more malleable roll

Fillings in double layered Collard Greens

Rolled Collard Green Wrap. Cut in Half to serve

DESSERT

 

 

Raw cacao paste, Cacao butter, blue Agave, Virgin coconut oil, cacao powder, Himalayan Sea Salt

Handmade in Brooklyn