Friday, June 15, 2012

Zucchini wraps with cream sauce

Tonight I was the sous chef for Todd and we made this entirely raw meal. The cream sauce was very sweet with a tinge of spice. Lots of chopping but it was totally work it!

Spinach cream dressing:
3 Cups of almonds, ground to a powder in food processor
3 Cups coconut cream
1.5 Cups coconut water (liquid remaining in can)
6 Cups spinach
1.5 Cups Lemon juice
Pinch of salt
Pinch of black pepper
Pinch of chipotle pepper (optional, but delicious :)

Lettuce wrap filling:
5 Carrots, grated
4 Cucumbers, cubed
5 Zucchini, cubed
5 Avocado, cubed
8 Tomatoes, cubed

Romane lettuce (for wrapping)

Simply place all the almonds (a few cups at a time) into the food processor until blended into a fine powder. Add the remainder of the dressing ingredients and process until smooth.

Chop filling ingredients into to small pieces. Place a few pinches of each filling ingredients and place on a a lettuce leaf with a dollop of dressing. Roll and munch!

our little D.I.Y station with the extras

No comments:

Post a Comment