Guest Chef Linda Elbert | Friday, December 5, 2014
Make this healthful, tasty, organic recipe as a snack or as a meal!
1 sheet Whole Grain Lavash OR 1 Lettuce Leaf (red, green or Romaine)
2-4 Tbsp Organic Hummus
5 Apple Slices
¼ cup Carrots, shredded
1/8 cup Green Onions
½ cup Arugula
½ cup Kale, shredded
½ cup Cucumbers, sliced
¼ cup Quinoa (plain, see cooking instructions below)
Fresh Mint, Parsley, Basil, and Cilantro, chopped
1. Make quinoa.
a. Add 1/2 cup of water to a pot and bring to a boil. Rinse 1/4 cup of quinoa and add to boiling water. Reduce heat and let simmer for about 15 minutes. Season with salt and pepper to taste.
b. Spice hummus. Add ground cumin and turmeric to plain organic hummus for an Indian flare.
c. Wash, peel, and shred carrots.
d. Wash green onions. Remove root and very dark green end. Cut onion in 1/2 lengthwise then finely chop both white and green parts.
e. Wash and slice cucumbers into strips.
f. Cut apples into quarters, remove core, and slice about 1/8 inch thick.
g. Wash and shred kale.
h. Wash and chop your favorite mix of fresh herbs.
2. Spread hummus evenly on lavash sheet or lettuce leaf.
3. Chop arugula.
4. Chop apples.
5. Place all ingredients in lines parallel to the base of bread (where you begin rolling) in stripes.
6. Roll tightly, packing the ingredients as you go.