I love food. I am passionate about flavor, taste, texture and presentation. The healthier my diet has become, the more my palette has expanded. I enjoy the flavors of the world and I love trying new things. I went to a restaurant last night that had what I would consider extreme food. It was 100% raw and vegan. The menu was not just raw or vegan, or a mix of the two; everything on it was both raw AND vegan! Sour Cream made with raw macadamia nuts and desserts made from ground hazelnuts and raw cocoa were the heartbeat of the recipes. Scrumptious! The appeal behind the food is that when you don't use heat to cook foods, you leave all of the enzymes and nutrients intact.
Below is one of my favorite raw, vegan recipes and I want to share it with you. I use lettuce leaves, which are in ready supply where I’m from, as the wrap. It’s simple, fresh and delicious!
Raw Root Roll-Up
1/4 cup fresh mint leaves, chopped
1 large carrot, shredded
3 large beets, shredded
1/2 cup mung beans
1 whole scallion, finely chopped
Bibb lettuce for rolling
1/4 cup soy sauce
1 inch piece of ginger, peeled and grated
2 small cloves garlic, crushed
1 tbsp maple syrup
2 tsp chili sauce
Place all veggies in large bowl. Crush garlic and grate ginger into mixture. Measure all wet ingredients and pour over top. Mix well and let all the ingredients marinate for at least 10 minutes.
Pull off leaves of bibb lettuce. Place 1/4 cup of mixture into the lettuce leaf. Roll tightly.