SALAD WRAPS WITH SPROUTED LENTILS

These wraps are easy to make, totally raw, and bursting with life force. The addition of the beet greens was really nice.

Ingredients: Four Wraps

1 crown of broccoli

1 stalk of celery

1/4 medium size beet

3 beet green leaves

1 large carrot

2 tbsp hemp hearts

1/4 avocado

1 cup of sprouted lentils (prepared beforehand)

1 tbsp flax oil

juice of 1/2 lemon

Dash of sea salt and cracked pepper

4 large lettuce leaves (I used romaine, but red or green leaf works well too)

quartered lemon wedges, for garnish and extra zest

Method:

I usually grate my root vegetables, but as stated above.

Combine all your micro-chopped vegetables in a bowl, add the oil and lemon, and salt and pepper to your liking. Using the biggest leaves you can find, ‘snap’ the bottom of the leaf to form a cup-ish base for your wrap so everything doesn’t fall out the bottom. Spoon the veggies onto the leaves, roll ‘em up, and enjoy.

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