A raw burrito recipe – so divine and nutrition packed!
Ingredients:
Spicy Mushroom Nut Meat
1 x cup (175g) almonds, soaked for 8 hours
1.5 (85g) x cups mushrooms
½ tsp. cumin powder
½ tsp. coriander powder
¼ tsp. chilli flakes
¼ tsp. sea salt
¼ tsp. black pepper
Guacamole
2 x Avocados
2 tbsp. (30ml) fresh lime juice
½ tsp. sea salt
Filling
3 x cups (725g) long stemmed broccoli florets (don’t cut the leaves off the stems)
1 x tbsp. (15ml) gluten free tamari
4 x large kale leaves
1 x cup (40g) coriander
1 x cup Shredded purple cabbage
Method:
To make the nut meat:
Put all the ingredients in a food processor and blend until it forms a chunky paste.
Adjust according to taste, adding more spice or salt if desired.
To make the guacamole:
Mash the avocado meat with the lime juice and salt until it reaches the desired consistency (we like ours chunky).
To prepare the filling:
Toss the stemmed broccoli with the tamari and place in a dehydrator at 46C for 40min. (or at 80C in your oven if you don’t have a dehydrator.)
Spread the mushroom nut meat onto the kale leaves, and add the guacamole, coriander, cabbage and broccoli.
Wrap up and enjoy.
