Leaf Wraps: Going Raw 08/31/11
If you want to make a really quick, simple meal that is really yummy try this out.
Veggie Buntch is delighted that local raw foodies, Peter and Beryn Daniels are going to be contributing recipes and articles to our veggie community. To kick off, we’re featuring a simple and clever leaf wrap, one of the recipes featured in their Rawlicious recipe book.
1 large cos or spinach leaf
1 avocado, sliced
½ tomato, diced
dried pitted dates or figs, chopped
Himalayan rock salt
Use a big green leaf about the size of your hand (a large cos lettuce leaf or spinach leaf works well). Prepare slices of avocado, diced tomato and chopped dates or dried figs. Place the leaf on a plate and lay down the slices of avocado first, then the tomato, then the dried fruit. Add a pinch of salt and drizzle with tamari sauce. Roll up the edges and enjoy. This simple recipe is effective and surprisingly satisfying because it covers all three macronutrient food groups.
We’ve made many variations of this leaf wrap. Another good combo is using guacamole and olives as a filling. We once got given the biggest brassica leaves I’ve ever seen and made footlong leaf wraps with avocado, carrots, cucumber and turnip rice.
Peter and Beryn are both UK-trained, Raw Food Chefs working towards raising raw food consciousness in South Africa. They travel all around Southern Africa presenting Raw Food Courses and educating people about the healing power of raw, living foods and superfoods as well as demonstrating how to prepare these foods in interesting and delicious ways. Find out more at www.superfoods.co.za. They are also authors of the Rawlicious recipe book.