Day Three Baby!
So after yesterday’s thought of the day, look what popped
into my News Feed. Coincidence? More like confirmation!
So let’s not waste another minute and get to Day 3 of Brad’s
Raw Challenge! I swear these challenges get me so pumped! :)
Early Morning:
Yep, refreshing lemony water down the hatchet to jump start
my metabolism and rehydrate my body!
Breakfast:
Mmmm mmmm! Another wonderful smoothie by Simple Green
Smoothies! This time with lots of oranges! I topped my smoothie off with a bit
of orange zest for an extra flavor boost.
Citrus Clementine Punch
By Simple Green Smoothies
Serves 2
- 2 cups spinach, fresh
- 2 cups water
- 6 clementines, peeled
- 1 cup pineapple, frozen
- 1 banana, frozen
Bleeeeend Away!
Lunch:
Remember yesterday in my post I said keep some of that
delicious, creamy sun dried tomato cheese sauce aside for the next day!? Well
that was because we need it to make a yummy chipotle “hummus” to use in our
collard wraps! I have become quite addicted to making collard wraps lately and
I have discovered this recipe to be a super favorite of mine. The original
recipe is actually not raw and comes from Kathy over at Healthy. Happy. Life.
Her pics alone made me drool, but anything with avocado is always a sure win. Looking
at the recipe, I knew I could easily rawify it with just a few tweaks and the
results, I have to admit, I’m pretty proud of!
Raw Avocado Summer Collard Wraps
Modified to make 2 – 3 wraps
- 2-3 collard leaves (depends on size)
- Chipotle “hummus” * see recipe below
- ¼ sweet onion, thinly sliced
- ½ yellow or red tomato, sliced or ¼ cup grape tomatoes, sliced
- 1 Tbsp of raw apple cider vinegar
- ¼ lime, juiced
- ½ Tbsp of favorite oil (olive, coconut, hemp, etc)
- ½ Tbsp raw honey
- Salt and Black Pepper
- ¼ avocado, sliced
- 1-2 carrots, shredded or julienned
- ¼ red bell pepper, sliced
- Sprouts
- Optional: Pumpkin Seeds
*Chipotle “hummus”
- 3 Tbsp of sundried tomato pepper
- 2 heaping teaspoons of tahini
- ½ lemon, juiced
- As much mashed garlic as you want
- Pinch of salt
- 1/8 tsp plus of chipotle powder
- In a small bowl, whisk all the ingredients together until well blended. Season to taste
To Prep:
- Make Chipotle “Hummus” then set far far away from wandering dipping fingers. You can thin it out a bit with some lime juice if you prefer.
- Wash, pat dry and de-stem the collard leaves. Chop the end of the collard leaves off, including the stem, to create a round collard “tortilla”. Using your knife, shave the protruding “top” of the remaining stem until the surface of your collard leaf is smooth and flat. Set aside.
- In a bowl, whisk together the apple cider vinegar, honey, lime juice and fave oil. Season with salt and pepper. Add the onions and tomatoes. Toss to coat the onions and tomatoes with marinade and set aside.
To Assemble:
- Lay one collard leaf flat onto working surface, If ya got the skills, use two overlapping collard leaves. I’m still working on my collard wrapping skills…they still look messy!
- Add a thin layer of chipotle "hummus" onto the surface of your collard leaf.
- Begin layering in the middle of your leaf, sprouts, carrots, avocados, onions, tomatoes, red bell peppers and a sprinkle of pumpkins seeds, if using. Add a dash of pepper.
- Carefully, wrap your collard leaf, tucking the sides in if possible.
- Repeat with remaining collard leaves.
This will make three small wraps.
Enjoy with an extra squeeze of lime juice or some extra
“hummus” IF you have any left!
Snacks:
Lots of snacking! First, I made a super refreshing and tangy
kiwi strawberry mint with a squeeze of lime vitamin water which I allowed to sit
overnight in the fridge.
I then snacked on Gopal’s raw nori wraps in Mexican flavor.
So good!
Lastly, I pre-fueled with a Black Current Chia kombucha before working out!
Dinner:
I think the chia kombucha did me in for the day. I wasn’t
too hungry after my workout so I drank lots of water and nibbled on some
freshly made raw cinnamon nut butter!
Yeah to Day 3!
- Beth
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