Garden Vegetable Salad Wraps with a Tahini Maple Tamari Dressing

I was busy as a bee in my garden today and discovered so many beautiful early treats! Gorgeous heirloom radishes, lush arugula, a cucumber, and a  few beets! I just knew a garden fresh lunch was in order so I pulled out some rice wraps and an avocado and started to play!

Once finished, the kids and I had made the most beautiful garden wraps with the treasures found in our own garden! I just had to share this recipe because it was delicious and will absolutely be added to my list of party appies or quick lunches!

Fresh, gluten free, and vegan this quick meal is both delicious as well as healthy!! 3 wraps are under 150 calories! You really can’t go wrong with this guilt free snack!

N.Holly D xoxo

Garden Vegetable Salad Wraps

Vegan        Gluten Free          Oil Free        Sugar Free           Prep time: 10 minutes

Ingredients per wrap:

  • 1 Rice Wrap
  • 3 slices roasted beet
  • 2-3 slices of Avocado
  • 4 slices of cucumber
  • 4-5 slices of Radish
  • 2-3 Arugula leaves

Method:

  • Soak rice wrap until its soft and rollable
  • layer vegetables in a row in the centre of the wrap
  • Fold the rice wrap ends over the foot of each veggie layer, then roll the wrap from the side securely.
  • Let sit for two minutes for wrap to seal
  • Can be placed in refrigerator for 24 hours
  • Serve with dipping sauce

Tahini Maple Tamari Dressing

Ingredients:

  • 1/2 Cup Tahini
  • 1/2 Cup Water
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Tamari (or Soy Sauce)
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Clove Garlic, minced
  • 1/4 tsp Paprika

Method

  • Mix all ingredients until smooth and creamy
  • Refrigerate for up to two weeks

 

Zesty Raw Mac and Cheeze with Zucchini Noodles

On January 1st of 2018 I made the decision to go raw vegan for 30 days. I expected this to be a major challenge, that I would be hungry all the time, and suffer cravings. All of those worries could not have been further from what I ended up experiencing during my month raw.

I felt energized, my skin looked amazing, and I had a blast inventing new raw recipes ! Today as I was cleaning out my junk drawer (we all have one!) in the kitchen I discovered the Mac and Cheeze recipe I created during my experimenting with raw foods! I just had to share it with you because it is so so good!!

I made this beautiful dish for mine and the kids lunch today and was about to take photos when I discovered my daughter took the good camera to school for a project! ACK!!!! WHY!!!!!….. Anyway, I’ve since recovered from the fact that I had to use my iPhone for these photos #firstworldproblems LOL!

Anyway!! I hope you love this recipe as much as I do, my kids go crazy for this dinner!

Holly xoxo

Raw Vegan Zesty Mac and Cheeze with Zucchini Noodles

Vegan         Gluten Free           Raw           Sugar Free           Oil Free           Prep Time 7 mins

Ingredients

  • 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/2 Cup of Raw Corn
  • 2 Tbsp Bell Pepper (I used Red)
  • 1 Tbsp Sun Dried Tomato (Softened in warm water for 10 mins)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Turmeric
  • 1 Tsp Brown Rice Miso
  • 1 Tbsp Red Onion
  • 1/4 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Salt
  • 1 Medium Zucchini

Method

  • Toss everything in a high-speed blender and blend until smooth and creamy.
  • Spiralize Zucchini and place into large bowl
  • Evenly coat Zucchini Noodles with Zesty Cheezy Sauce
  • Serve right away!
  • Enjoy 🙂