Green Burrito

By and on March 30, 2013

 Prep time: 20 min • Waiting time: 5–6 hr   Yield: 4 servings

INGREDIENTS

1 cup raw sunflower seeds

1 medium carrot, chopped

1⁄4 small beet, peeled and chopped

1 cup filtered water

2 tablespoons chopped red onion

2 tablespoons extra-virgin olive oil

2 tablespoons Sweet Almond Butter

1 tablespoon unpasteurized dark miso*

1 tablespoon lemon juice

1⁄2 teaspoon taco seasoning or chili powder

1⁄4 teaspoon ground cumin

1⁄4 teaspoon salt

1⁄2 teaspoon pureed garlic (about 1 clove)

4 cups (6 ounces) sliced romaine lettuce

1⁄2 cup seeded and julienned red bell pepper

1⁄2 cup pitted and chopped Greek or raw olives

4 large collard leaves, large stem shaved off

1⁄2 cup Pico de Gallo

1⁄2 cup Guacamole

1⁄4 cup Cashew Sour Cream

DIRECTIONS

1)  Soak sunflower seeds for 2 hours, and then rinse and drain them.

2)  Combine carrot, beet, and 1 cup water in a high- performance blender and blend until smooth. You may need to stop and scrape the mixture down a few times to puree it thoroughly. Add the soaked sunflower seeds, onion, olive oil, Almond Butter, miso, lemon juice, taco seasoning, cumin, salt, and garlic. Process until the mixture is a smooth paste similar to pureed refried beans.

 3)  Spread about one-quarter of the paste on a dehydrator tray lined with a nonstick sheet. Repeat with three more dehydrator sheets, and dehydrate at 125 degrees for 3 to 4 hours. Use a metal scraper to lift the mixture off the dehydrator tray. It should be brown on top and slightly pink underneath. Lightly stir.

4)   In a medium bowl, mix lettuce, bell peppers, and olives.

5)   To assemble a burrito, place 1 cup of the lettuce mixture in the center of a collard leaf. Add 2 tablespoons Pico de Gallo, 2 tablespoons Guacamole, and 2 to
3 tablespoons of the “bean” mixture. Top with
1 tablespoon Cashew Sour Cream and roll up, burrito style. Repeat with remaining collard leaves and filling.

Per serving (1 burrito): Calories 512 (From Fat 396); Fat 44g (Saturated 4g); Cholesterol 0mg; Sodium 705mg; Carbohydrate 25g (Dietary Fiber 10g); Protein 14g.

Note: Leftover “bean” mixture will keep in a sealed container in the refrigerator for up to 1 week.

Excerpted with permission from the publisher, Wiley, from www.dummies.com Raw Food For Dummies® by Cherie Soria and Dan Ladermann. Copyright © 2012.

About Charleen Wyman

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