Raw Chard Burrito
- Large chard leaves [the bigger the better]
- half of a zucchini
- 1 sliced avocado
- half of a large cucumber
- 5 or 6 white button mushrooms
- sprouted pea shoots
- alfalfa sprouts
- 1 T horseradish
- Ingredients for the “Taco Meat”
- 1/4 cup raw cashews
- 1/3 cup raw almonds
- 2 Tablespoons cold pressed olive oil
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- pinch of cayenne [depending on your tastes]
- pinch of salt
Chop your nuts in a food processor until they are finely chopped or crushed. Not pulverized or powdered into flour. That’s when you’ve gone too far. Add 2 T cold pressed olive oil and the above seasonings. Place it into the refrigerator to marinate while you prepare the rest of the ‘rito.
Prepare your various veggies by cutting/chopping them as follows. Zucchini: chopped into large, but bite-sized hunks. Cucumber: cut in half, then make long slices, about as thick as your pinky finger. Mushrooms: 1/4 inch slices. Avocado: cut in half and then slice into 1/4″ pieces. The variations in shape and cut plus the different textures of the veggies makes for a more interesting burrito.
Now for the hard part: rolling. Rolling is an art form. It takes years of practice to perfect the technique. JK – no one is good at it. Our advice? Lift both sides and try to get all the ingredients to the middle of the leaf. Then, pull one side to the top, fold the ends in, and roll. Do it gently so the leaf doesn’t rip. If it does though, it’s not the end of the world. Just salvage it as best you can. Once it’s satisfactory, cut it in half and marvel at its beauty. Then, demolish it.