One of my favorite "oh, duh!" moments was when I found out large leaf veggies like swiss chard, cabbage, and lettuce, can be used to make sandwiched and wraps. Leafy greens are way more nutrient dense than tortillas or pita bread, you can buy them without packaging, and let's not forget that they are way easier to make (wash and cut off stem v. make dough and bake)!
Now that the weather is getting nicer (65 degrees outside yesterday?!), I am moving from my I-want-soup-all-day-everyday phase into one involving oodles of fresh, raw veggies.
Enter: Rainbow Chard Wraps
Sliced red cabbage.
Soaked and chopped sun-dried tomatoes.
But here's my mantra: the sauce is always the best part. Averie from Love Veggies and Yoga has become my new sauce guru. I made 3 different sauce recipes of hers last weekend and there have been times this week that I have just stuck a spoon in the sauces and ate it straight up.
Averie’s 2 Minute Peanut Sauce
[Original recipe here]
1/3 c nut butter
1/4 c raw honey (or other liquid sweetener of choice)
1/4 c sesame oil (for that asian flavor)
1/4 c apple cider vinegar
1 t powdered ginger
Just whisk it together!