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Spring Into the RAW is Coming!

Spring is just around the corner! On the Facebook LIVE Plant-Based Cooking show this past Sunday, my guest Farmer J. of Patchwork City Farms and I were excited to announce that on March 20th, we will be launching SPRING INTO THE RAW 2018. This has been a successful online group RAW Food Cleanse that we have done since 2015. We are ready to help folks spring into health and wellness. On the show, we prepared a dish that you would experience during Spring Into the RAW. Here, we made Spring Lettuce Warps with a Fresh Ginger Dressing. Here is the recipe:

 

SPRING LETTUCE WRAPS WITH FRESH GINGER DRESSING

 

INGREDIENTS:
<For Wraps>
Butter Lettuce
Radishes, Diced
Noiki Mushrooms
Carrots, Shredded
Asparagus, Shredded

 

<For Dressing>
1/2 Cup of Pumpkin Seeds, Soaked
2 One Inch thick pieces of Ginger 
2 Soaked Dates, Pitted
2 Cloves of Garlic
1 Inch thick piece of Turmeric
T Tablespoon Apple Cider Vinegar
1 Tablespoon Sesame Seed Oil
1 - 2 Pinces of Himalayan Salt
3 Drops of BLACK PEPPER Essential Oil

 

METHOD:

<For Wraps> - Rinse lettuce leaves well and put approximately four on a plate (one for each wrap). Add, shredded veggies to the lettuce (as much or as little as you like).

 

<For Dressing> - In a blender, add all in ingredients and blend until smooth and creamy. Put on top of each lettuce wrap. Fold like a taco and eat.

 

Enjoy!

 

*If you are interested in participating in Spring Into the RAW, let me know. More details are coming soon! If you haven't checked out the video for the cooking show, be sure to visit the COOKING SHOWS on my web page. The video for the Spring Lettuce Wraps below. Oh yeah, if you haven't subscribed to my YOUTUBE channel. Just go on ahead and do that too! 

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