Sweet Sesame-Ginger Lettuce Wraps

If you still haven't tried the chocolate chip un-cookies yet, you must! I just made another small batch last night for a few friends that were over (none of them raw-foodest), and I still got the thumbs up! Our friend who HATES walnuts enjoyed it(until I was listing the ingredients and he realized what he had just eaten! He had already eaten the whole thing by the time he found out!

Let's focus on some non-dessert items for now. This week, my box of veggies from the farm came with raddishes, beets, spinach, arugula, romaine & Manoa lettuce, french chives, basil, thyme, and cilantro (all for $10!). Using these ingredients and what I have on hand, I have come up with my menu plan for the week.

Tonight: Sweet sesame-ginger lettuce wraps w/grilled organic chicken
Monday: Radish top soup (not 100% raw)
Tuesday: Black bean quinoa and grilled salmon w/radish salsa
Wednesday: Tortilla soup (not raw)
Thursday: Pad thai w/kelp noodles and the BEST sauce EVER!
Friday: Free day! Whatever's left, I'll throw together.

For snacks: I'm going to chop up a few bell peppers to eat with hummus. I made a few pops in the freezer. I have some beet & apple cole slaw salad that we're chipping away each day. At the end of the week, whatever veggies are left, I make a green soup. Water, all the leafy greens, seasoning, and lightly cook. Not raw but makes for a nice filler.

Tonight's Sweet sesame-ginger lettuce wraps (from Raw Food Recipes):

If I make any changes, I'll be sure to post them. For sure, I will be adding a few slices of grilled chicken to this one!

 Light, fresh, and nut-free. Sesame oil, ginger, chili (I have garlic chili sauce), shoyu, and a dash of honey or agave to sweeten combine to give these lettuce wraps a delightful Asian flare. I also added some yellow miso to the sauce and topped my wraps with grilled sockeye salmon.

Ingredients

For the wraps:

* 12 Butter lettuce leaves (any lettuce works fine!)

For the filling:
* 5 cups shredded cabbage
* 2 cups shredded carrots (I didn't have any)
* 1 cup bell pepper, very thinly sliced (about 1 medium pepper)
* 6 tablespoons chopped cilantro
* 3 scallions, thinly sliced
* ½ cup cold-pressed sesame oil
* ½ cup coconut aminos, Nama shoyu or tamari
* 2 tablespoons raw honey
* 3 cloves garlic, minced
* 1½ teaspoons grated ginger
* ¼-½ teaspoon crushed chili pepper

To garnish: (I didn't have any of the garnishes)
* additional scallions, thinly sliced
* ¼ cup black sesame seed

Methods/steps

1) Toss the cabbage, carrots, bell pepper, cilantro and scallions together in a large bowl.
2) In a separate bowl, whisk together sesame oil, coconut aminos, honey, garlic, ginger and chili pepper to create your sauce.  Pour the sauce over the veggies and mix very well.  Use your hands to massage the sauce into the veggies, allowing the cabbage to soften.

3) to assemble each wrap, fill a lettuce leaf with ½ cup veggie mixture.  Garnish with scallions and a sprinkling of black sesame seeds.