Raw Chef Running

This week’s rocket (arugula) from the CSA was more peppery that last week’s - which we devoured in a delicious salad.  Craving some hand-to-mouth food I came about making these wraps.  The natural heat and flavor from the rocket makes these wraps more like spicy tacos - but without all the drip-down-your-arm hot sauce.  So good, so fresh.

Puree the following ingredients in food processor:

• 2 cups fresh organic rocket
• 1/4 cup raw pine nuts
• 1 large clove of garlic (more if you like garlic, but remember the rocket has a bite to it!)
• cold pressed organic olive oil (this is a spread, so add just enough to make pesto spreadable)
• sea salt and fresh ground pepper to taste

Mix together:

• 4 Tbsp. raw organic cashew butter (make your own by soaking raw cashews for at least two hours, drain, then blend until smooth)
• 1/2 Tbsp. lime juice (can use lemon, but use less as lemon is stronger flavor)
• 1 tsp. cumin  (more if you like cumin)
• 1 tsp. minced garlic

Assemble wraps:

• using a leaf of romaine as the wrap shell, spread seasoned cashew butter on leaf
• spread rocket pesto on butter
• top with sliced red onion, diced tomato, sliced red or green pepper - or which ever veggies you’ve got.  (Avocado will balance the heat)
• add a bit more pesto, roll up and enjoy!

NOTE:  spicy wraps like these are best enjoyed with fresh, tart lemonade (or a margarita).

This salad is my current favorite.  Sometimes I use sun-dried tomatoes instead of olives.  Always use organic produce when possible.

• one jicama, diced small
• one red or yellow pepper, diced
• one celery stalk, diced
• half of a small red onion, sliced thin
• one avocado, diced, and sprinkled with lemon juice
• 1/4 cup green olives
• 1 Tbsp. fresh herbs (parsley, cilantro, chives, thyme, rosemary -  your choice)

Toss all diced veggies together, set aside.  Blend the following ingredients to make the dressing, and stir it into veggies.  Cool in frig for at least 30 minutes before serving.

Dressing:

• 2 Tbsp. Raw tahini
• 1/8 tsp. cumin
• 1/8 tsp. nama shoyu
• 1/4 tsp. agave
• 1 Tbsp. lemon juice
• 1 Tbsp. water
• Salt to taste

Use a juicer for best results.  Using a blender will give you a smoothie version - still nutritious, but you will be taking in a lot more fiber, which will slow the absorption of key enzymes.  Always use organic produce if and when possible.

• 1 head romaine lettuce
• 6 stalks of kale  (or 3 handfuls of fresh spinach)
• 1 lemon, peeled  (use 2 if lemons are small)
• 1/2 inch piece of fresh ginger
• 2 to 3 small apples (Gala or Fuji are best)

Process all ingredients through the juicer in order.  Pour into a glass and enjoy immediately (note: nutrients diminish, juice is best consumed within 20 to 30 minutes of juicing).  Depending on size and age of vegetables and fruits recipe may yield 8 to 12 ounces.  It can easily be doubled.