Sometimes you need to eat salad with your hands.
Contrary to the past week’s post, we eat actually eat a lot of uncooked foods. Salads, of course, and sometimes desserts, but also raw noodles, curries, and other tasty treats. One of our favorite recipe books is Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way, which is full of terrific and accessible recipes for jazzing up raw foods. Though not completely raw (because of the peanut butter), this lettuce wrap is inspired by Ani!
8-10 lettuce leaves (we used romaine, but iceberg or butter lettuce would be easier to handle)
1 cup mushrooms, quartered and sliced
1 cup jicama, grated
1/2 cup red onion, chopped into thin pieces
2 TBL ginger, sliced thinly
1 lime, juiced
1 TBL peanut butter
1 tsp Bragg’s or soy sauce
1 tsp sesame oil
Combine lime juice, peanut butter, Bragg’s, and sesame oil and whisk well. Toss with mushrooms, jicama, ginger, and red onion, and marinate for 30 minutes. Serve spooned into lettuce leafs.
Bet you can’t eat just one!