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Sunny Crunch Wrap
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Sunny Crunch Wrap
Makes 1 Wrap
• 1 large leaf of romaine lettuce, collard green or cabbage leaf
• Sunflower Greens
• Organic mixed bean sprouts or “Crunchy” Mix
• Raw, hulled sunflower seeds
• Vegetables of the season, fresh & crisp, raw
• Gingered Carrot Curry Sauce (see below)
• Favorite Baby Micro-greens!
Gingered Carrot Curry Sauce
Makes 1 pint
• 8 big carrots, shredded
• 1 cup cold-pressed olive oil
• ¼ cup raw, hulled sunflower seeds
• ¼ cup dijon mustard
• ½Tbsp whole cumin seeds
• 1 "Hand" fresh ginger, peeled and chopped
• 1Tbsp Brown Sugar
• 2Tbsp curry seasoning
• 1Tbsp sea salt
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Sunny Crunch Wrap
Layer a handful of sunflower greens, mixed beans beans and fresh vegetables on the leaf. Drizzle with gingered carrot curry sauce. Garnish with sunflower seeds and generous tufts of your favorite baby micro-greens. Thoroughly enjoy.
Gingered Carrot Curry Sauce
Combine olive oil and sunflower seeds in a blender and process for 2 minutes. Add salt, sugar, cumin, curry, mustard and vinegar. Add ginger and blend thoroughly. Slowly mix in the carrots and ½ cup water. When all carrots are added, blend the sauce for three minutes more to smooth consistency. |
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