Day 4 – Zesty Thai Lettuce Wraps

My first attempt at this recipe

Today, I am feeling awesome, it could have something to do with the fact that I have eaten: a date with a banana smoothie; a 2 & 5 juice from Boost, a serve of Thai Lettuce Wrap; and a slice of Raw Brownie… and it’s only 2pm…

Or it could be related to the fact that I am not at work in front of a computer screen…

Either way, I am extremely happy to bring you this most zesty and invigorating Zesty Thai Lettuce Wrap recipe.

I’ve attached a picture of my kitchen the first time I attempted this recipe – overwhelmed by the number of ingredients, my kitchen just became 1 huge mess.

Ingredients:

Thai Lettuce Wrap Ingredients

1 1/2 cups walnuts

1 stalk celery roughly chopped

1 carrot roughly chopped

1/2 capsicum

1/2 cup coriander

2 spring onions

Sauce:1/4 cup raw honey

1  1/2 Tbsp Nama Shoyu or Soy Sauce

1 clove of garlic minced

1 Tsp ginger finely chopped

1 Tbsp sesame seeds

1 Tbsp sesame oil

1 Tsp chilli flakes

Garnishes:

4 Cos lettuce leaves and Mung Bean Sprouts

Method:

In an S-Blade food processor, add walnuts, celery, carrot, capsicum, coriander and spring onions and process for a few seconds until chopped.  I use a stick food processor that is only able to process a couple of ingredients at a time, so I process a couple of ingredients at a time and place in a side bowl.

Once main ingredients are chopped, I blend the sauce ingredients in the food processor and mix through the main ingredients.

Serve on a couple of Cos Lettuce Leaves and garnish with bean sprouts.  Enjoy!

Thai Lettuce Wraps

Ally x

Giving credit where credit is due…

Thank you Diana Stobo for this delicious recipe you posted on http://www.rawfoodrecipes.com

PS. Chickpeas still in the process of being ‘sprouted’

 

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