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I’m so excited for summer foods. I’m ready…right now! I do love my soup season, but eating light summer meals is definitely my favorite time of year.
My local Wholefoods has been selling mangos by the case! I have been putting mangos on and in everything. I love the sweetness mangos give my raw cashew mango cabbage wraps.
Ingredients
Cashew Filling:
- 2 dates pitted
- juice and zest of 1/2 lime
- 1/2 teaspoon curry powder like Madras
- 1 teaspoon Coconut Amino Sauce or Soy Sauce
- 1 cup raw cashews
- Salt and Pepper
Veggies:
- 1 Mango sliced or cubed
- 1 avocado sliced
- 1 carrot julienned or shredded
- 1 red pepper julienne
- 1 cucumber ribbons or julienne
- fresh cilantro
- fresh Thai basil
- purple cabbage leaves
- Mango Tahini Dressing:
- 1 mango
- 1 tablespoon tahini
- 1 tablespoon honey
- juice of one lime
- zest of one lime
- 1/2 clove garlic
- pinch to 1/8 teaspoon cayenne pepper
- salt and pepper
Instructions
- To make the Cashew filling:
- In the small bowl of a food processor, add dates, lime juice, and zest. Pulse several times to blend.
- Add cashews, curry, powder, salt, and pepper. Pulse 7-8 times until mixture is combined, but cashews are still chunky. Mango Tahini Dressing:
- Place all ingredients in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
- To assemble wraps:
- Add 2-3 tablespoons of cashew filling into a whole purple cabbage leaf.
- Layer with desired veggies. I desire all of them.
- Drizzle with Mango Tahini dressing.
- EAT.
- Refrigerate any leftovers for tomorrow's lunch.
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