Micro-Chopped Salad Wraps with Sprouted Lentils

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For this naturally flavoured, raw lunch, I busted out my sharpest, sexiest knife, my mad chopping skills, and a supreme awareness of my fingertips.

These wraps are easy to make, totally raw, and bursting with life force. They’re excellent to have for lunch if you’re doing a late afternoon yoga class, and they really celebrate the flavour of the vegetables with a quiet, unassuming oil and lemon finish. The addition of the beet greens was really nice, and I sat in the sun, ate sloooowly, and meditated on each vegetable’s unique flavour offering to this vibrant dish.

Ingredients: Four Wraps (good for one hungry yogi)

1 crown of broccoli

1 stalk of celery

1/4 medium size beet

3 beet green leaves

1 large carrot

2 tbsp raw hemp hearts

1/4 avocado

1 cup of sprouted lentils (prepared beforehand)

1 tbsp flax oil

juice of 1/2 lemon

Dash of sea salt and cracked pepper

4 large lettuce leaves (I used romaine, but red or green leaf works well too)

quartered lemon wedges, for garnish and extra zest

Method:

I usually grate my root vegetables, but as stated above, I wanted to practice my ninja chopping skills so I went to town with cutting all the veggies super tiny.

Combine all your micro-chopped vegetables in a bowl, add the oil and lemon, and salt and pepper to your liking. Using the biggest leaves you can find, ‘snap’ the bottom of the leaf to form a cup-ish base for your wrap so everything doesn’t fall out the bottom. Spoon the veggies onto the leaves, roll ‘em up, and enjoy.

Best served outside (with your phone inside), and allow at least ten minutes to enjoy exclusively. :)

Love,

~The Vegan Project

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