Italian Wraps
For the Spread:
1 cup cooked or canned chickpeas, no salt added, rinsed and drained
1/4 C pine nuts
4 tablespoons sun dried tomatoes (soak in hot water for around 1 hour, save liquid)
1 clove garlic
1 teaspoon Italian seasonings or more to taste
For the Filling:
Nori sheets (or gluten free wraps)
1/2 cup finely chopped red onion
1 can artichoke hearts drained, rinsed, liquid squeezed out, finely chopped
1/3 - 1/2 C finely finely chopped tomatoes
Combine spread ingredients in a high speed blender. Add a little of the sun dried tomato water. Adding more water as needed until smooth. Spread on the nori sheets or wraps the spread. Add the filling.
You can use any ingredients that you like such as finely chopped spinach, arugula, avacado. The spread can be used as a dip.
Spring rolls with rice paper and a peanut sauce
brown rice wrappers
chopped vegetables f choice
leafy greens of choice
From: This Can’t Be Tofu by Deborah Madison
½ C peanut butter
1 large clove garlic, coarsely chopped
3 TBLS soy sauce, tamari or liquid aminos
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.peanut sauce
Purple power smoothie
Ingredients:
Lemon juice
unsweetened organic almond milk
pea protein
almond butter
flax seeds
hemp seeds
chia seeds
cinnamon
spirulina
spinach
arugula
strawberries
blueberries
blackberries
Leafy Green Salad
Ingredients:
arugula
broccoli rice
avocado
frozen blueberries
sorrel leaves
Dr Fuhrman's raspberry vinegar as the dressing
