Inspired by Jade Tornquist's video (link2left) - start at about 9:30 for the dressing recipe.
In Blender:
1 peeled eggplant, cut into chunks
handful of cilantro
1 med. tomato
2 celery stalks
2 whole limes thrown in blender, peeled first
3 tamarind beans, pods and seeds removed, soak in lime juice that is in blender
4 medjool dates
1 garlic
slice of jalapeno
Put peeled whole limes in blender and blend and then tamarind to soak for 20 mins.
Marinate Mushrooms:
4 oz. mushrooms, marinated in juice of 2 limes
3 oz. of spinach
1/4 onion, sliced
2 persian cucumbers, strips or spiralized
Remove stem end from collard leaf and shave down thick outside part, chop and add to spinach
Chop spinach and add onion and cuke. Mix dressing over it.
Burrito:
3 med. collard leaves, shave down stem
Put dressed innards into Burrito. Top with Marinated Mushrooms and top with half slices of tomato. Sprinkle with dried oregano and rosemary.
In Blender:
1 peeled eggplant, cut into chunks
handful of cilantro
1 med. tomato
2 celery stalks
2 whole limes thrown in blender, peeled first
3 tamarind beans, pods and seeds removed, soak in lime juice that is in blender
4 medjool dates
1 garlic
slice of jalapeno
Put peeled whole limes in blender and blend and then tamarind to soak for 20 mins.
Marinate Mushrooms:
4 oz. mushrooms, marinated in juice of 2 limes
Burrito Innards:
3 oz. of spinach
1/4 onion, sliced
2 persian cucumbers, strips or spiralized
Remove stem end from collard leaf and shave down thick outside part, chop and add to spinach
Chop spinach and add onion and cuke. Mix dressing over it.
Burrito:
3 med. collard leaves, shave down stem
Put dressed innards into Burrito. Top with Marinated Mushrooms and top with half slices of tomato. Sprinkle with dried oregano and rosemary.
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