Reminiscent of tabouli, this bright, light wrap filling is delicious as a side salad on its own, or wrapped in lettuce leaves.
Prep
¼ cup pumpkin seeds 1 tablespoon fresh mint 1 bunch parsley 1 bunch radishes ½ pound jicama 2 carrots 1 cucumber 1 large avocado 8 kalamata olives ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop mint, parsley and radishes. Peel and finely chop jicama. Seed and dice cucumber. Peel, pit and dice avocado. Pin and mince olives. Juice lemon. Dressing ¼ cup extra-virgin olive oil 2 tablespoons apple cider vinegar ½ teaspoon Himalayan sea salt In a small bowl, whisk together olive oil, vinegar, lemon juice and salt. Assemble 1 teaspoon cumin ⅓ cup goat cheese crumbles (optional) ½ teaspoon ground black pepper Combine pumpkin seeds, cumin, cheese, veggies, olives and mint in a large bowl, mix well. Toss with dressing. Let sit 15 minutes or more prior to serving. Serve Romaine or another lettuce Spoon jicama mixture into lettuce leaves and roll. Preparation: 20 minutes active, plus 15 minutes to set Serves: 4
1 Comment
My poached egg bowl makes a warm and gently nutritious meal.
Prep
quinoa 2 cloves garlic, chopped 1 shallot, chopped 3 cups spinach, chopped 2 carrots ½ inch ginger Cook quinoa according to package directions, enough to make four servings. Peel and finely chop garlic and shallot. Chop spinach. Shred carrots. Grate ginger. Stovetop ½ tablespoon white vinegar 4 eggs ½ teaspoon salt ¼ teaspoon freshly ground pepper 2 tablespoons coconut oil ¼ teaspoon turmeric Heat one inch of water along with vinegar in a shallow pan over high heat. When the water begins to simmer, lower heat to medium and gently crack eggs into water, add salt and pepper. Continue to simmer until whites are opaque. Sauté shallot, garlic and spices in coconut oil; add quinoa and spinach. Continue cooking until spinach is just wilted; keep warm until ready to serve. Serve Divide quinoa and spinach mixture into bowls, serve with an egg. Preparation: 20 minutes Serves: 4 |
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