Brad's 7 Day Raw Challenge - Day 1: Simple Raw Burrito

Yep, Brad’s Raw 7 Day Challenge for May is already here! 

If you’re new to our blog or new to this challenge, here is a bit of info on this fabulous event. Brad’s Raw 7 Day Challenge, hosted by the fabulous people over at Brad’s Raw Foods, is just that: 7 days of eating 100% raw. Why 100% raw? Well, to give your body a week to detox and reset using only the highest quality nutrients available. Nothing cooked; nothing processed; just pure whole foods from the earth. It also gives you a chance to glance into the life of a raw foodist and to see how easy and delicious a raw foods diet can be! It’s not just carrot sticks and lettuce. :)

Here we go!

Breakfast:

In the beginning of May I started following a new smoothie challenge by the talented Kobi Kenzo. I love her fresh, unique twist on smoothies, adding ingredients you wouldn’t normally add to your smoothie and combining ingredients you would never think would go together.  I’ve actually learned so much from following her challenge and I look forward to many more new discoveries.

I have made a few changes and added a few superfoods to a) make it a green smoothie, b) to make it 100% raw and c) to make it my own, but all credit still goes to Kobi for the awesome original recipes!

Smooth Move Green Smoothie

Adapted from Kobi Kenzo

Makes 16oz

• 1 large handful of spinach (about 1 cup, packed)
• 1 cup papaya
• 1 banana, frozen (less if your papaya is super sweet)
• 1 Tbsp raw, hulled hemp seeds (Manitoba is my fave brand)
• 1 tsp raw ginger
• ¼ tsp of cinnamon
• 3 prunes, soaked overnight
• ½ cup water
• 1 scoop of Sunwarrior raw protein powder, natural
• 1 Tbsp of hemp protein powder
• 1 slice of aloe vera (optional)
• 1 thumb sized piece of turmeric (optional)

Lunch:

I’ve been seeing Chipotle everywhere lately with the new vegan options becoming more widely available and all I can do is drool and wish I could eat it without creating a bloated belly the size of a 4 month old pregnant woman. It’s horrible the amount of sodium that lies in just one bowl. It’s just not worth the crappiness I feel afterwards. I hear my husband saying now, “No one told you to eat the whole bowl. Why not eat half?” Because. Who does that!? :)

So I needed something Chipotle-esque that was tasty and fulfilling yet quick and easy to make. Hmmm yes, raw burritos! This recipe is really quick to whip up and if you love guacamole, then you are in for a treat. The guacamole serves as the flavor booster in this dish so you definitely do NOT want to leave that out! Worried about fat!? Don’t! Avocados are loaded with healthy fats and nutrients that support your body in multiple ways. Plus, they’re loaded with fiber too and they help with the absorption of nutrients. So dig in! Need more? Check this out!

Source

Raw Burritos with Cilantro Lime Cauli Rice

By Beth Mickens

Serves 1 or makes 1 large burrito

Wrap:

• One extra large collard leaf (or the largest leaf you can find; this recipe is flexible)

1. Wash, pat dry and de-stem. Here’s a great tutorial by Choosing Raw on how to prep your collard leaf for raw wraps.
2. Set aside

Cilantro Lime Cauli Rice:

• 1 cup cauliflower
• 1 Tbsp of chopped cilantro
• ¼ large lime, juiced (about 2 teaspoons)
• Pinch salt

1. In a  food processor, process the cauliflower until it resembles a coarse grain similar to rice.
2. Pour the cauliflower rice into a bowl and mix with the remaining ingredients.
3. Season to taste
4. Set aside

Guacamole

• ½ avocado
• 1 tbsp of onion, chopped, red or white
• 2 teaspoons of chopped cilantro
• ½-1 teaspoon of minced jalapeno
• ¼ lime, juiced (about 2 teaspoons)
• Mashed garlic to taste
• Salt to taste

1. Mash the avocado together with the onion, jalapeno, cilantro, lime, pinch of mashed garlic and salt.
2. Season to taste and set aside.

Filling:

• ¼ cup shredded Lettuce
• ¼ Red or green bell pepper, thinly sliced
• 1 Green onion, sliced
• ¼ Zucchini, julienned
• ½ Roma tomato, sliced
• Minced Jalapeno
• Cilantro
• Chili Powder
• Cumin
• raw Pepitas

To assemble: 

1. Lay your collard leaf down flat on your working surface, backside up.
2. Spread the guacamole all over the surface of your collard leaf.
3. In the middle pile on the cauli rice followed by the lettuce, bell peppers, zucchini, tomato, green onions, cilantro, and green onion. Sprinkle with a pinch of cumin and chili powder.
4. Top with raw pepitas, if using.
5. Using those awesome rolling skills you just learned from Choosing Raw, roll your burrito up and secure with a toothpick if needed.

Devour!!

For the rest of the day I snacked my way to fullness, eating some of those yummy raw nori rolls by Gopal's and downing practically an entire half plus of a papaya. I couldn’t help it. It was so sweet and refreshing!

As a nightcap, I enjoyed a lukewarm cup of apple cider vinegar tea with raw honey. 

See, now wasn't that easy?