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).