gjd.carrottunarollsMakes 6 – 8 wraps. This is a simple (upcycled) raw party in your mouth! These carrots take on new life with some other raw ingredients, boosting nutrition and dietary fiber. Definitely a table pleaser.

Carrot Tuna Rolls
2 C Carrot Pulp (from juiced carrots)
1/2 C Onion, diced
1/2 C Green Pepper, diced
1/2 C Red Pepper, diced
1/2 C Celery, diced
1/3 C Dried Cranberries
1/2 C Garlic Hemp Aioli (see recipe below)
1/2 Lime, squeezed
6 – 8 Romaine Lettuce Leaves
A Handful of Pitted Calamata Olives
Sunflower Sprouts
DIRECTIONS : Combine ingredients in bowl. Mix and add a nice helping of carrot tuna into a washed lettuce leaf. Garnish with lime, olives and sprouts. Use extra Garlic Hemp Aioli as a spread on the lettuce leaf. Enjoy immediately. Makes 8 – 10 rolls. Preparation time – 20 minutes.

Garlic Hemp Aioli
1/2 C Hemp Hearts
1/4 C Olive Oil
1 Clove Garlic
1/2 Lemon, squeezed
1/2 Orange, squeezed
1 T Apple Cider Vinegar
2-3 T Water Salt & Pepper to taste
DIRECTIONS : Blend all ingredients in blender on high until creamy and smooth.

BUSY PEOPLE TIP : Truth be told, this one is a little complex. But you can make the aioli the day before, and you can use the pulp from the day before as well. Just remember to keep your carrot pulp in an air tight container. You can even chop up all the raw veggies before hand, but no too many hours before…you don’t want them to dry out. When ready to prepare, simply wash the lettuce, mix everything together and place “carrot tuna” onto the lettuce and garnish with olives and sprouts and a pinch of lime juice.

UPCYCLE TIP : This should be the last stop for the carrots…but you can use any other leftover ingredients to make a giant salad and dress it with any left over hemp garlic aioli.

RECYCLE TIP : Compost any non-edible left overs.

NUTRITION TIP : A second shot at the carrots nutritionally will likely bring you mostly fiber and vitamin A…not too shabby. The garlic, onions, celery and peppers bring other immune-boosting, anti-inflammatory nutrients to the bowl.

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November 19, 2013


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