Ingredients
The following ingredients have 5 Servings
- 6 Chard leaves
- 4 radishes
- 1 carrot
- 6 large bok choy leaves (the green part)
- 6 spinach tortillas (if you don\'t want it raw)
- 1 cup chopped cashews
- 1 beet
- 2 Pitted Medjool Dates
- 1/2 cup coconut milk
- 1/2 cup coconut milk yogurt
- 1 lemon
- 1 teaspoon fresh ginger
Instruction
- Start with the dressing. In a blender, combine the coconut milk, coconut milk yogurt, ginger, and pitted dates.
- Zest your lemon whole, then cut it in half and juice the rest right into the blender.
- Blend on high for about 45 seconds until smooth. Set aside.
- Chop well your chard, radishes, and cashews in a bowl.
- Use a peeler and shred both your carrot and your beet into the bowl.
- Salt the bowl well and let sit for 15 minutes so that the veggies dehydrate slightly.
- Add the sauce and stir thoroughly until all veggie mix is coated.
- If you are going the raw route, wash well your bok choy leaves. Cut the white stem off so that the only part left is the floppy green leaf.
- Put about 1/2 a cup of your veggie mix in your bok choy leaf.
- If you are going to use a wrap instead of a bok choy leaf, I recommend spinach wraps. Put about 3/4th's cup of the veggie mix into your the wrap.
- Wrap tightly and if you are not eating immediately, put a tooth pick in it.
- If there is any extra sauce, put it in a small bowl for dipping.
- Enjoy!
