Living in Hong Kong allowed me to connect with a variety of Asian green vegetables, one of my favorites is the Chinese Kale kai-lan (??). It’s local and accesable and its taste is a bit sweet. Using the leaves of this veggie can help make Raw wraps quite easy and yummy..
Here is one of my favorite recipe:
For the Mock Tuna Paste:
1 Cup soaked almonds (12 hrs no skin)
1.5 Cups soaked sun?ower seeds
1/2 Lemon juice
1/4 tsp salt
1/4 Cup of water with 1 tbs of agave syrup.
Mix all top ingredients on a high speed blender until smooth paste, then add:
1/4 Cup Red bell pepper cut into small pieces
1/3 Cup of purple onion? cut into small pieces
1/3 Cup of italian parsley? cut into small pieces
1/3 Cup of pickles preserved in vinegar
1/4 tsp of cayenne pepper or chipotle chili powder
1/3 Cup of carrots or celery
1/2 tsp of? kelp or seaweed powder (use a coffee grinder with any favorite seaweed)
Mix wet ingredients with nut paste until its good!
I Added some guacamole on the center as a dip for the wraps, save the Tuna and enjoy it!
Inspired by Chef Nwenna Kai, I remember my Mexican roots and I made the raw enchiladas. The wrap is made with tomatoes and coconut pulp.
The filling is with more local ingredients, made with organic Chinese kale, zucchini, raw corn, avocados and a macadamia and walnut cheese. Then we carefully wrap it and pour a pine nut and cashew chipotle sauce
Add some more avocados and kale for decoration, viva Mexico!
Last week I got the pleasure to have two nice yoga students at the sustainable kitchen of Simply Organic, the really liked the mock tuna pate.
In this type of weather, cooling and hidrating living foods are quite good! Well they are always good in any type of weather!
I think I finally got it with a nice smooth taste on my mock tuna pate. I’m working on my e-book of recipes, I’ll share some and any contributions are welcome ! Wait for my paypal donation link 🙂