Wednesday, March 19, 2014

Raw Chard Burritos

Large chard leaves [the bigger the better]
  • half of a zucchini
  • half of a large cucumber
  • 5 or 6 white button mushrooms
  • sprouted pea shoots
  • alfalfa sprouts
  • 1 tbsp. horseradish
  • 1/4 cup raw cashews
  • 1/3 cup raw almonds
  • 2 tbsp. cold pressed olive oil
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 garlic powder
  • pinch of cayenne [depending on your tastes]
  • pinch of salt
  1. Chop your nuts in a food processor until they are finely chopped or crushed. Not pulverized or powdered into flour.
  2. Add 2 tbsp. cold pressed olive oil and the above seasonings. Place it into the refrigerator to marinate.
  3. Chop your veggies: Zucchini into large, bite-sized hunks, cucumbers cut in half, then make long slices about as thick as your pinky finger. Mushrooms, 1/4 inch slices. Avocado: cut in half and then slice into 1/4″ pieces. The variations in shape and cut plus the different textures of the veggies makes for a more interesting burrito.
  4. Lay the chard leaf [aka tortilla] flat with the stem facing up. Using a knife, carefully shave away the thick spine. This trick will make your burrito easier to roll.
  5. When you’re ready to fill your burrito, start off with pea shoots and alfalfa sprouts. These add a delightful crunch. Follow with zucchini, then cucumber, then mushrooms, then avocado. Add about a tbsp. of horseradish.
  6. Scoop your “taco meat” onto the pile of awesomeness you’ve just created.
  7. To Fold: Lift both sides and try to get all the ingredients to the middle of the leaf. Then, pull one side to the top, fold the ends in, and roll. Do it gently so the leaf doesn’t rip.
  8. Cut it in half and serve

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