These two recipes include raw ingredients with powerful antioxidant properties to help support a strong immune system.
Jicama (pronounced HIH-kuh-muh) Citrus Salad
Jicama is also known as the Mexican turnip. It is the root of a tropical American plant and part of the legume family. It can be eaten raw or boiled.
- ½ Small jicama
- ½ Cucumber
- Zest of orange
- 1 Navel orange, peeled & sliced
- 2T Chopped cilantro
- Citrus salt
- Olive oil
- Peel outside skin of jicama and cut into matchsticks.
- Slice cucumber in half and scoop out the seeds; cut into strips.
- Finely chop the cilantro.
- Toss all of these ingredients together in a bowl and add orange zest.
- Season with citrus salt and drizzle with olive oil.
- Top with orange slices.
Vegetable Hummus Collard Wraps
This lunch recipe is packed with good fats, veggies and protein. You can get creative by adding flavored hummus and fresh seasonal vegetables.
- 1-2 Large collard leaves
- 4T Homemade hummus or store bought (divided)
- ½ cup Cooked quinoa
- 4T Fresh pea shoots
- ½ Julienned red pepper
- 4T Julienned carrots
- ¼ cup Chopped broccoli florets
- Clean and cut back of collard stem lengthwise to reduce thickness & make more pliable.
- Bring 2C water to boil in large saute pan.
- Simmer leaves 2-3 minutes until soft but not cooked through. They should be bright green. Pat dry and cool.
- Spread 2T hummus and half of remaining ingredients between the two wraps.
- Fold over top side to enclose the filling. Tuck in both sides and roll closed.
- Any fillings desired can be placed in the leaves.