Every once in awhile, when I’m trying to clean up after a holiday binge fest (ahem, Thanksgiving), I look no further than raw vegetables. I try to keep it simple, colorful and, of course, uncooked. By not cooking the veggies, I retain their nutritional integrity and am able to enjoy a texture-filled meal full of roughage. The following burrito recipe is packed with plenty of veggies, herbs and creamy avocado. No oils needed! Enjoy!
The glow is everywhere, including in the…
Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.
100% Raw Veggie Burrito Recipe
- 1 carrot, grated
- 1/2 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1/2 tomato, diced
- 1/2 cucumber, diced
- 1 scallion, diced
- 1/2 onion, diced
- 1/2 red onion, finely sliced
- 1 avocado, peeled, pitted and chopped
- Handful of cilantro, finely chopped
- 1 kale leaf, finely chopped
- Juice of one lemon
- Salt and pepper to taste
- 4 large collard green leaves, stemmed
Assemble the ingredients. Spread the veggies and herbs evenly across each collard green leaf, season with salt and pepper, spritz with lemon juice and roll.
For even more color and zest, pair this burrito recipe with the pink cauliflower dip (not raw).
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