Tuesday, July 17, 2012
Roasted Root Wrap and Carrot, Pepper Slaw
While visiting with family on the East Coast, my sister-in-law, Anna, showed me this website called Alkaline Sisters.
All the recipes looked so amazing that I had to try some the instant I got home on Sunday.
Here is what I made: Roasted Root Wrap and the Carrot, [Jicama], and Sweet Pepper Slaw. (I couldn't find jicama in the store so I just left it out.)
This stuff is really good. I don't think I have ever had a parsnip or turnip before in my life -- they are good!
When I served a plate of this stuff to Will he said, "Wow, we're getting gourmet!" And then after taking a few bites, he said, "Why isn't this stuff on the menu at Swami's?!" (A healthy, veg-friendly eatery in a nearby beach town.)
Sprouted Grain Wrap w/ Roasted Roots, Greens & Chipotle Dip
Yield: 4-6 wraps 1 parsnip, peeled and diced small, approx 1/2 inch for all or smaller, not larger
2 medium beets, peeled and diced small
1 large sweet potato, peeled and diced small
1 yellow beet, peeled and diced small
3-4 tbsp olive oil
1 tsp sea salt
4-6 sprouted grain tortilla wraps
fresh pea shoots
Chipotle Dip -see below
Toss all veggies except with oil and salt keeping the red beets separate. Spoon all veggies on to large parchment lined baking sheet and sprinkle red beets on the top last. This stops the beets from bleeding on all other veggies so they look prettier! If you aren’t fussed by this then just mix ‘em all together. Roast in preheated oven at 350 degrees for 20-25 mins until just barely tender. Remove from oven and allow to cool to luke warm or room temperature. Lay a generous layer of mixed greens over wrap, spoon roasted roots down the center. Spoon Chipotle dip generously on top of the roots and lay pea shoots on top. Fold the bottom 1/3 up and then wrap from left to right. Place a toothpick in top to hold in place. You may cut the wrap in half or leave it whole. Serve with extra dip. Optionally, I add sliced avocado to this wrap which is delish too!
Yield: Approx 1 1/2 cups
1 cup raw almonds, soaked 30-60 mins if you have time
1/4 to 1/2 tsp chipotle pepper spice, the more, the hotter
1 1/4 tsp smoked paprika
1 clove garlic crushed
3 tbsp fresh squeezed lemon juice
1/2 cup filtered water
2 tbsp olive oil
1/2 tsp celtic sea salt
Combine above ingredients in blender and combine til creamy and smooth, adding 1-2 tbsp additional water for consistency only if needed. Use as spread inside wraps and serve extra along side cuz it’s sooo yummy! This makes a nice salad dressing if you thin this a wee bit more with either almond milk or additional water.
Carrot, Jicama & Sweet Pepper Slaw
Yield: approx 5 cups
6 carrots, peeled & shredded
1 small jicama, peeled & shredded
12 mini sweet peppers thinly sliced, or reg. sweet peppers
1 cup cilantro, chopped or snipped
juice of one lime, approx 3 tbsp
1/4 cup extra virgin olive oil
2 tbsp agave syrup
1 large clove garlic, crushed
1/2 tsp cumin
1/4 tsp cayenne or to taste
1/8 tsp sea salt
To allow flavours to mingle, prepare dressing first by combining lime juice, olive oil, agave, garlic and spices. Stir well and set aside. Prepare veggies and place in large bowl tossing to combine. Pour dressing over veggies and toss again. Garnish with cilantro sprigs and serve immediately, being sure to gather settled juices with each serving. May be served as a main luncheon salad, adding a bed of greens if desired, or alongside another dish, or even tucked inside a wrap with greens. If you have left overs they will keep overnight but may not be as crunchee the next day, thus if you make more than you can eat, dress the veggies only as needed, storing the dressing separately. Also, if you wish, the agave can be replaced partly or completely with approx 1/3 cup fresh pressed apple juice as a sweetener.