nori veggie wraps- my everyday staple

this isn’t so much a recipe as a suggestion because it’s so simple.   it’s also something i eat every single day.  i’m a creature of habit and when i find something i love i usually eat it non stop until the day comes when the idea of it turns my stomach.  i expect i’ll be eating one of these a day at least through august.  the perfect light and healthy meal for midday.  and, the secret ingredient gives it just the kick i need to fully satisfy.  {more after the jump, including an animation!}

 

INGREDIENTS:

hummus (recipe here)

1 carrot, peeled with a vegetable peeler into strands

leafy greens (spinach, baby kale, arugula all work great)

1/2 avocado

nori sheet (i love this brand)

siracha

 

METHOD:

as you can see from the animated gif above, it’s really simple to make these wraps.  pile it all in, roll it up and eat! and you can swap out ingredients, add in just about anything you love in your sandwich.  i do recommend staying away from things that have a high liquid content (like tomatoes, salad dressing, etc) as they can soak through the nori and get quite messy.  and my trick to get them to stay together beautifully is a very light smear of hummus along the edge.  it binds it all together when you wrap it up. 

carrot ginger soup – two ways!

the weather here was amazing this weekend, i actually enjoyed a couple hours of sunning pool side! and please don’t hate me if you’ve just come in from digging your car out of a snowbank- i did close to 18 winters in maine, i can feel your pain.  and your frozen toes.  ahhhhhhh!  don’t worry, this soup will warm you up.

as much as i love this warm weather it’s strange because it’s JANUARY!  so to make it feel wintry in the best possible way i cooked up this carrot ginger soup. it’s my first time making a cashew cream and i apologize in advance if my next ten recipes are nothing more than excuses to drench something (anything!) in it.  i’ve fallen ass over teakettle in love. i may have even proposed marriage somewhere between tasting it with a sprig of thyme and mixing in curry powder.  *sigh*

recipe after the jump!

the what:

5 cups chopped carrots

1 medium yellow onion, diced

3 tablespoons peeled and chopped ginger

2 tablespoons coconut oil

1 cup fresh squeezed orange juice

4 cups vegetable broth

1 tsp sea salt

cashew cream sauce:

1 cup raw whole cashews, soaked overnight in water

1/2-3/4 cup of water 

1/2 orange

1/4 tsp sea salt

curry powder

the how:

- in a large soup pot combine onions, ginger and coconut oil.  cook over medium/low heat until onions are soft and transparent.

- add carrots, orange juice, vegetable broth and sea salt to pot and cover. cook over medium/low heat until carrots are soft (somewhere around 20 minutes).  

- let soup cool while you prepare the cashew cream

- place drained, soaked cashews in blender (i used my vitamix twice in this one recipe!)

- add sea salt, juice of half an orange, and 1/2 cup of water to blender and mix until creamed.  add 1/4 cup more water for a thinner consistency, based on your preference

- set aside cashew cream sauce while you finish the soup

- use an immersion blender or regular blender to puree the carrot soup, working in batches and transferring to a serving bowl when pureed. (it’s not necessary to clean your blender between the cashew cream and pureeing the soup- that extra creamy goodness will only make the soup better!)

- serve soup with a dollop of cashew cream and a sprig of thyme.  OR, mix a little curry powder into the cream sauce (to your taste preference) for a different experience all together! be sure to have a bowl of the cashew cream handy while you’re eating, adding dollops as you go is half the fun!

- enjoy!

a perfectly raw and tasty lunch- collard wraps!

i’ve always been fascinated by raw foodists and what they’re eating.  for a few days before and a few days after my cleanse i was eating only raw fruits and veggies and i felt amazing.  so i committed to trying to incorporate more raw meals into my diet.  or at the very least consume more raw fruits/veggies! this is one of my first attempts at a raw meal.  i loved it! and even skeptical beet-fearing lou said “i would eat that” when he tried it.  WIN!  details and recipe after the jump.

a collard wrap is the easiest thing to make and definitely satisfies in the same way as a sandwich.  to make: lay a giant collard leaf flat, remove some of the stem (the part that seems like it will be completely inflexible) and fill with your favorite wrap ingredients.  for this one i used a raw hummus (purchased at whole foods), peeled carrot, pickled red onion and lots of avocado! it would also be delicious with tomato, pesto, shredded zucchini and avocado. when you’ve gotten it all in there roll and fold into an open ended wrap.  it’s ok if it’s messy- it’ll still taste great!

shredded carrot and beet salad (this makes a large salad, so cut in half if you’d like)

3 small beets

4 small/medium carrots

2 1/2 tablespoons brown mustard

1 tablespoon agave syrup

1 tablespoon avocado oil (or other light oil)

3/4 cup rough chopped raw almonds

sea salt

hemp seeds

1 lime (optional)

to make:

peel the beets and chop to fit into the tube on your food processor 

attach the shredding blade to your food processor and shred carrots and beets

combine beets and carrots in a large mixing bowl

in a small mixing bowl combine mustard, agave, oil to make the dressing

add dressing and chopped almonds to salad and mix (and a bit, mix and and then taste to avoid over-dressing)  

add sea salt to taste

garnish with hemp seeds and if you’d like, a squeeze of lime juice for a kick!