Both kale and broccoli are incredibly delicious and nutritious. These two veggies are true, nutrient-dense super foods. Both are loaded with sulphoraphane, an anti-tumor nutrient, making this yummy dish a cancer fighter.
Makes 6 wraps
Buffalo Broccoli Bites
Ingredients
- 5 cups broccoli
Buffalo Sauce
- 3 Tbsp. Frank’s red hot sauce
- 2 Tbsp. gluten free flour
- 2 Tbsp. gluten free tamari
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. toasted sesame oil
Directions
Place sauce ingredients in a mason jar and shake to mix.
Pan fry broccoli until bright green. Pour sauce ingredients into the pan and coat broccoli generously. Continue to stir until all the sauce is absorbed. Remove from heat.
Caesar Salad Wraps
Ingredients
Salad
- 1-2 big bunches of kale, torn
Caesar Dressing
- 1 ½ cups raw cashews, soaked
- ¾ cup water
- ½ cup olive oil
- ½ cup fresh lemon juice
- 3 Tbsp. tahini
- 2 Tbsp. dulse flakes (seaweed)
- 4 cloves garlic
- 2 Tbsp. gluten free tamari
- 2 tsp. sage
- ½ tsp. pink salt
Sundried Tomato Flax Wrap
- 2 Roma tomatoes
- ¾ cup flax meal
- 2 cups water
- ¼ cup sundried tomatoes (dried)
- ½ Tbsp. oregano
- 2 tsp. gluten free tamari
Directions
Blend wrap ingredients in a high speed blender till very smooth. Add more water as needed; you want a thick gelatinous consistency.
Spread wrap batter evenly onto Teflex-lined dehydrator sheets. Dehydrate at 115 degrees for about 4 hours, or until the tops are firm.
Flip your Teflex sheet (with wrap) upside down onto the mesh sheet beneath, and peel back the Teflex till the wrap has been flipped onto its other side. Dehydrate another 1 ½ hours. You want them to be flexible, and not to crack when bent.
Cut into triangles or strips and refrigerate in a glass air-right container. (Keeps for 2-3 weeks.)
Toss kale with caesar salad dressing. Fill wraps with broccoli bites, kale caesar salad, fresh tomato, cucumber and sprouts.
Nutrition facts per wrap: Calories 488; protein 15 g; fat 37 g; carbs 26 g.
