Hey hey! Hope you all are having a lovely week!
During the weekend I got to prepare a couple of really yummy things and guess what? More videos!! It’s been such a long time since my last video! I know, I know, bad youtube “vlogger” but it is so much more -complicated- to be making videos than simply writing blog posts, but I promise I’m bringing you the best this year, and you should totally subscribe to my channel because the recipes are awesome!
Also, random recipe, I made some milk yesterday (because my mom loves almond milk), it tastes super good with both nuts, you should totally try it!
3/4 cup almonds, soaked overnight
1/2 cup walnuts, soaked overnight
I used my soy milk maker, lazy girl. But simply rinse the nuts, blend and strain in nut-milk/chesse bag. Keep an eye on the blog because I did something amazing with the pulp that you MUST see!
Where I live, it feels like summer all year long. So because of that, my food lately has been colder than ever, I just wish I could have a salad out of the freezer, yes, that bad! So I had banana ice cream for breakfast last week, I’ve been drinking lots of orange juice and fresh coconut water, and pretty much lots of frozen things..
So now, into the recipes for today, I have two simple but very cool ideas for you to try during the week. I love that these two wraps are so easy to transport and prepare, that you can bring them anywhere you go! Work, school, picnics, trips.. You name it!
It’s not like super fancy food is just good, simple and tasty. One wrap is with collards and the other one is with nori sheets! They are not rolls, they are wraps people!
Avocado-Cauliflower Veggie Wraps
3-4 Collard Greens
1 small cauliflower head, raw or steamed
1 large avocado
3 limes, juice
2 large carrots, julienned
1 cup jicama, julienned
1 small zucchini, julienned
1 tsp dried italian herb mix (oregano, rosemary, thyme..)
1/4 cup fresh cilantro, finely chopped
1 medium slice red onion
Put cilantro, cauliflower, 1/2 avocado, 1/2 tsp dried herbs, juice from 1 lime and red onion in food processor until you have a nice creamy puree. Spread over collard greens and top with jicama, zucchini and carrot slices. Roll and close.
For the sauce, blend 1/2 avocado, 2 limes (juice), 1/2 tsp dried herbs and more cilantro until creamy enough. Add more lime juice if necessary or a tiny bit of water.
Serve wraps with dipping sauce and bring anywhere you go. This will take around 20-30 min to prepare.
With the leftovers I made an amazing warm salad. I added 1/2 cauliflower steamed, a little bit of the puree, 1/2 avocado left, chopped collards, 2 nori sheets chopped, few thin slices of steamed red onion and 1 small winter squash steamed and peeled. 1/2 was mashed. (You can use kobucha, butternut or acorn squash). Added more dried herbs and chopped cilantro. I also chopped the leftover carrots, jicama and zucchini. Mix everything until covered with the avocado and mashed veggies. Oh, and more lime juice. It was divine! Seriously.
Yuumm! Well hope you guys enjoy them and don’t forget to let me know what you think about the cooked recipes I talked about above! TTYS!