[2]
Well, its finally June, and that means only one thing for me. SUMMER VACATION! After working all last summer at a large software corporation, I decided to do things just a bit differently this year. On June 14th, I’ll be heading on over to India, where I’ll be starting a 3 month backpacking trap that will end in Hong Kong in September. For about 2 months, I’ll be in Southeast Asia, so I decided to make a Southeast Asian inspired dish. If you love Thai, Malaysian, or Cambodian food, then you’ll love this dish.
This recipe is from * Roshi’s Raw Lifestyle [3] *.
For the original posting, visit this link [4].
Dressing:
1/8 cup Olive Oil
2 tbsp ACV
1 tbsp amino acid
1/4 onion
1 tbsp grated ginger
2 large leaves mint
5 large basil
5 tbsp sesame seeds
1/2 tbsp salt
1 lemon – juiced
1 tbsp agave
chili powder (to taste)
Filling:
2 medium tomatoes – half moon sliced
2 carrots – grated
1/4 cabbage
black pepper
alfalfa sprouts
walnuts
pecans
basil
Wrap:
collard greens
Directions:
Take all the ingredients for the dressing (except 3 tbsp of your sesame seeds), and just toss them into a food processor or spice mill. Add the remaining sesame seeds afterwards. Dressings done!
After you’ve diced your tomatoes and grated your carrots, slice up your cabbage so its real thin. Mix your vegetables together, and then pour in enough of the dressing to coat them. Mix the vegetables and dressing, and keep adding dressing until you feel the flavor is strong enough.
To make the actual burrito, take some of your vegetable mix and place it out on a leaf of collard greens. Next, take some alfalfa sprouts and lay them next to the veggie mix. Top everything with some walnuts, pecans, and a few extra leaves of basil. Wrap everything up, and you’ve got it!
