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MARCH 5, 2015 by KAREN FOSTER
The FullyRaw Burrito


Ok, it's not hecho en Mexico, but this is one of my favorite raw recipes because it incorporates a beautiful medley of delicious fresh vegetables with a tangy sauce that will leave you and your taste buds in delight. Kristina from Rawfully Organic gives us an excellent overview on how to prepare this wonderful recipe.



INGREDIENTS:

Veggies:
Large Collard Leaves
2 Colorful Bell Peppers
1 Cucumber
1-2 Shredded Carrots
1 Tsp of Cumin
1/4 Avocado
Tomatoes (Beefsteal or Cherry)
Small Bunch of Cilantro
Few Leaves of Arugula
Alfalfa Sprouts
Optional: Red Onion and Celery Bits

For the Awesomesauce:
1/2 Zucchini
1/4 Cup of Sesame Seeds
3 Lemons (to juice)
2 Sprigs Green Onion
1 Bell Pepper (red)
Optional: Spicy Pepper

Directions:
Take your collard leaf and destem the backend (not fully), but just enough to take away the very thick part of the stem as shown in the YouTube video above.

Lay out your leaf. Blend the ingredients for the saucy spread!

Spread on the AWESOMESAUCE with the ingredients listed above on the back of the leaf.

Chop, slice, and dice all other ingredients and layer them on top of the sauce on the leaf.

Top with a slice of avocado, sprouts, or more sauce!

Fold in the sides and wrap around the ends.

Flip over the burrito "baby" and cut it in half with a knife!

Allow all the beautiful colors inside to be shown to you.... Take a BIG BITE and savor!

Source:
rawfullyorganic.com

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