Rating5/5 (from 2 ratings)5
Yield2 dinner sized portions
6 medium carrots peeled
1 large zuccini peeled
1 med sunchoke
½ habinero pepper
½ bunch of cilantro
½ teaspoon cumin, chili powder, salt all to taste
1 lime squeezed /or less to taste
½ big tomato diced
½ big avo diced
1 handful of mung bean sprouts for fun!
½ small head green cabbage
juice or process the carrots and zuccini. I juiced them for a drier and finer shred but you can simply process them and then dry them in a paper towel. add seasonings to pulp and mix well, then chop onion sunchoke,habinero and cilantro together in a processor until well mixed, ad salt and lime to taste and mix some more before adding both mixtures together by hand and stirring. adjust seasonings as needed, garnish with diced avo, tomato, shredded cabbage and mung bean sprouts, you can warm the whole thing in the dehydrator or just leave it out to get to rom temp and marinate….I whipped up tortillas earlier so i had them in that and the sweet of the tortilla really off set the spicey of the mixture. In a pinch a nice big collard leaf will due! i “heat” mine by rinsing them in hot water first so they are not chilly from the fridge. very tastey and light and easy!
Omshanti's ThoughtsBy omshanti
so the holidays are over and i ate way to many gourmet and dessert type raw stuff. so its back to green smoothies and simple veggie meals, hold all nuts and seeds and sugars until i get back on track and my pants fit better! thus the name! but if you want a better image, when wrapped in a raw tortilla it looks like a big old fat leg!
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