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.
1 1/2 cups walnuts
1 stalk celery roughly chopped
1 carrot roughly chopped
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
4 Cos lettuce leaves and Mung Bean Sprouts
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!
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’