I know it has been a while since my last post, and I am ready to get this ball rolling again. We had a busy holiday season, and Paul's mom Elaine came and visited us for 3 weeks. It was really nice having a helping hand and I was a little nervous when it came time for her to leave. I loved that Noa could spend time with her Grandma. But now we are back to normal, and keeping busy. Paul is in Dallas, Texas this weekend. He has a packed travel schedule for the next 6 months and he's excited to spread the message about health and healing naturally. Noa and I will be joining him on a few trips, but we'll be home most of the time.
Our garden is flourishing and we love being able to pick fresh greens and herbs daily. I use the collards to juice and make wraps for lunch.
Here is a simple recipe for any wrap:
First, I spread a walnut pate on the collard leaf. Walnut pate: 3 cups walnuts 2 TBSP nama shoyu 2 carrots 1 handful cilantro 2 celery stalks cumin and sea salt to taste
Then I topped it with the following: avocado tomato sprouts chopped lettuce dulse sprinkle chia seeds
I then topped it with a cashew ranch dressing:
1 cup raw cashew pieces 1 tsp. minced garlic 1 TBSP honey 2 TBSP fresh lemon juice 2 TBSP apple cider vinegar 1/2 cup of water (or desired consistency) 2 tsp parsley flakes 1 1/2 tsp onion powder 3/4 tsp dill 1/2 tsp garlic powder 3/8 tsp salt 1/4 tsp basil
These wraps were so simple and delicious! You can use any greens like romaine, or even nori sheets to make these wraps.
I have been making the herbal infusions daily and loving them! It looks like I am no longer craving kombucha because these infusions quench my thirst and are so refreshing. Right now, I am only making the oat straw and stinging nettle infusions, but I'll keep you all updated as I continue.