Raw: BLAT Wraps

I had made a delicious raw mock “tuna” and a Dijon mayo dressing sauce to go with it last week and I actually ended up with more of the sauce/mayo than the mock “tuna”. I was pondering what I could use the rest of the mayo for when it suddenly dawned on me… Raw BLATs! So, here they are, people! I had at least 5-7 of these babies tonight and I was so pleased with how they turned out!

BLATs

Ingredients:

  • Romaine Lettuce
  • Tomatoes (sliced)
  • Avocado
  • Coconut Bacon (I used the Phoney Baloney brand)
  • Raw Cashew Dijon Mayo

Raw Cashew Dijon Mayo:

Combine the following in a high speed blender and blend until smooth!

  • 1/2 cup raw coconut water
  • 3 cloves garlic, peeled
  • 1/2 cup lemon juice
  • 1/2 tablespoon sea salt
  • 1 cup raw cashews (you may also use pine nuts or macadamia nuts)
  • 1/4 cup stone ground mustard

Assemble the BLAT wraps by taking one romaine leaf at a time and putting several slices of tomato down, cubed avocado and a small handful of coconut bacon. Top with Dijon mayo and devour!

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Raw: Sexy Summer Caprese Salad

caprese

Who doesn’t love a freshly made Caprese salad? This yummy Italian favorite is the best we’ve ever tasted and it keeps you energized all day long without the taxing and tiring components of using dairy mozzarella… It’s cruelty and concern free – but still loaded with flavor!

For the salad

  • 2 large handfuls fresh organic basil
  • 1 dry pint organic grape tomatoes
  • 2-3 tablespoons organic balsamic vinegar

For the “Creamy Mozz Cheeze”

  • 2 cups macadamia nuts
  • 1 lemon juiced
  • 1 chunk of onion
  • 1 teaspoon sea salt
  • water to blend
      Blend “cheeze” components in a Vita Mix (or other high speed) blender until creamy adding enough water until thick. Place basil leaves on a plate and spoon in about 1 tsp of the “cheeze” onto each leaf, top with a cherry tomato and a quick spritz of balsamic vinegar and you’ve got a tasty guilt-free snack or salad!