Last week, I had a gift card to Barnes and Noble and forty five minutes, by myself, to browse the store. I haven’t had that luxury in too long. It was heaven. I love bookstores.
In addition to making the stack to t0-be-read-books on my night stand even bigger, I also left with The Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life
by Natalia Rose and Doris Choi. I’m not really into detox diets or eating exclusively raw foods, but as I thumbed through this book I saw several intriguing recipes I wanted to try. I’m a sucker for cookbooks.
The first recipe I tried was the “Raw Sunflower ‘Tuna Salad’ Wrap.” I left the tuna description out of my version’s name because I don’t think these resemble tuna salad in taste or texture.
The first time I made it, I followed the recipe almost to a T. I liked it, but it had raw red onion in it that to me was overpowering. It’s all I could taste for the rest of the day. So the next time I made it, I left out the onion and changed the seasonings to suit my tastes better.
Now I love it.
These wraps make a great lunch, but when you have the mixture ready in the fridge, they also make a perfect quick and healthy snack. I’m always looking for good snacks made from whole, real food. I love these for that.
Before I get on to the recipe I have a quick confession. The original recipe called for raw sunflower seeds that have been soaked a minimum of four hours. I almost always have some roasted sunflower seeds on hand (for making homemade sunflower seed butter), so that’s what I used. If you want to get all raw and detox-y, use the raw seeds by all means. Either way I think you have a tasty and nourishing meal.
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Sunflower veggie wraps {Gluten-free, vegan, soy-free, nut-free}
- Total Time: 5 minutes
- Yield: 12 small wraps 1x
Description
These wraps make a great lunch, but when you have the mixture ready in the fridge, they also make a perfect quick and healthy snack.
Ingredients
- 1 large carrot, cut into chunks
- 1 stalk celery, cut into chunks
- 1/2 cup dill pickle slices
- small handful of fresh parsley
- 1 tablespoon stone ground mustard
- 3/4 teaspoon sweet paprika
- 2 tablespoons fresh lemon juice
- 1 cup sunflower seeds
- salt and pepper to taste
- 12 cabbage leaves or baby romaine hearts
Instructions
In a food processor, pulse the carrots, celery, pickles, and parsley until they are finely diced. Add the mustard, paprika, lemon juice, and seeds and pulse until the seeds are coarse and crumbly. Taste and add salt and pepper to taste. Place in a bowl and serve with the cabbage leaves or baby romaine hearts. Enjoy!
Notes
Adapted from The Fresh Energy Cookbook
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 6 wraps
- Calories: 262
- Sugar: 8.5g
- Sodium: 2991mg
- Fat: 13g
- Carbohydrates: 31.5g
- Protein: 10.5g
Loved these. I decided at the last minute to add tuna to them. Delicious!
I’m glad you liked them! Thanks for letting me know. 🙂
Aww, these look great! I also love the idea to use romaine lettuce leaves for wrapping, as wraps usually contain wheat and are therefore a no-no for me.
Yum! I absolutely love lettuce wraps but I usually make a chicken filling that my hubby loves. This looks awesome! Definitely something I would enjoy 😀
Oh YUM this looks delicious – I love raw wraps like this….. so fresh and tasty – plus they make you FEEL healthy eating them, yes? Ha, I do anyway. Your book store time sounds like bliss…. I love having a good read on the go 🙂
These looks great – and really simple too, my favorite. And 45 uninterrupted minutes in a book store to browse? What a treat!
I’ve been thinking about you, Luke’s first birthday was in December, right? I hope the new house construction is coming along – I’m sure that plus kids and life is keeping you plenty busy. Nice to see a new post from you!
Yes, Luke turned 1 in December. Crazy!! Yes, the house construction is like a full time job. We are down to our last few decisions so hopefully I’ll get time to post more than once a week soon. 🙂