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Ingredients:
- 1-3 zucchini, thinly sliced lengthwise
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- A few small carrots, julienned
- Sprouts/micro greens of choice
- Cilantro, optional
- Fresh cracked pepper
- Toothpicks, to hold the wraps together
For the kale pesto:
- 1 cup basil or kale
- 1 cup kale
- 1 clove garlic
- 2 tablespoons tahini, optional
- 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
- Himalayan salt, to taste
Instructions:
- If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
- For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
- Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, and vegetables, then starting from the vegetable end, roll and stick with a toothpick in the center. Top with cracked pepper and serve.
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Reto VIVRI™2016-08-16 17:20:032016-08-16 17:22:42Zucchini wrapsINGREDIENTS:
- 1 small head of cauliflower (4-5 cups riced)
- 3 Tbsp olive oil extra-virgin
- 2 tsp lemon zest (approximately 1 lemon)
- 4 Tbsp chopped fresh pasley
- 1/8 tsp salt, to taste
Instructions:
- Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
- Heat cooking fat in a large frying pan or wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
- Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!
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Reto VIVRI™2015-10-13 17:56:302015-10-13 17:57:22Lemon parsley cauliflower rice
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