Stuffed Caribbean Raw Burrito
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You can find this full recipe on the mindful eating reset broadcast in my bio.
Stuffed Caribbean Raw Burrito
Ingredients:
Collard Green Wrap:
Collard green leaves
Lemon
Extra virgin olive oil (first, cold-pressed)
Walnut Meat:
2 cups of soaked raw walnuts
3 small chopped carrots
1 Tbsp + 1.5 tsp jerk seasoning
1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
1/2 habanero pepper deseeded
4 dates, pits removed
1 tsp lemon juice
Salt & pepper to taste
2 Tbsp hemp seeds (optional)
Cauliflower Rice:
Cauliflower
Lime
Cilantro
Salt & pepper to taste
Creamy Ginger Lime Sauce
1 cup raw cashews
2 Tbsp raw agave
1 Tbsp freshly chopped ginger
Juice of 2 limes
3-4 fresh garlic cloves
Small handful cilantro
2 Tbsp hemp seeds
1/3 cup water
Salt & pepper to taste
Other Ingredients:
Avacado
Sliced red onion
Sliced red bell pepper
Chopped mango
Step 1. Clean and cut the stem off the bottom of collard greens. Rub a little lemon and oil on both sides of collard greens and place to the side.
Step 2. Add ingredients for walnut meat to a food processor and blend for 2-3 minutes. Place in a container to the side.
Step 3. Add all ingredients for cauliflower rice to the food processor and blend. Place in a container to the side.
Step 4. Add all the ingredients for the ginger-lime sauce to a blender and blend until you have a smooth, creamy sauce.
Step 5. Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.