Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

for the wraps

½ cup raw cashews, roughly

chopped (do not soak) 1t raw sesame oil or cold

pressed, ex­tra-vir­gin olive oil a pinch of rock or sea salt 40ml raw agave syrup or raw

honey ½ cup of fresh lime juice 1T fresh ginger root, peeled

and chopped ½ red chilli ½T ta­mari* ½ cup al­mond but­ter** ½ red or white cab­bage,


large ed­i­ble green leaves (kale, spinach or cos let­tuce) as wraps 1 car­rot, juli­enned 6 long-stemmed broc­coli

flo­rets a large hand­ful of fresh co­rian­der leaves and stalks, roughly chopped a large hand­ful of fresh basil

leaves, torn ½ hand­ful of fresh mint any other sliced, raw veg­eta­bles as de­sired (mush­rooms, mi­cro greens, sprouts)

for the dip­ping sauce

1 peach 2 plums 2 apri­cots 2T raw agave syrup

or raw honey 2T fresh lime juice 1T ta­mari 1T ex­tra-vir­gin

olive oil a pinch of sea salt

Serves 4

In a small bowl, mix the cashews, sesame oil and salt, and set aside. Purée the agave syrup, lime juice, ginger root, red chilli and ta­mari in a blender. Add the al­mond but­ter and blend on the low­est speed, just enough to mix. Pour the al­mond mix­ture into a large bowl, add the cab­bage and toss with your hands to com­bine.

If the wrap leaves have thick stalks, cut them out, leav­ing the leaves in­tact. Ar­range the cab­bage mix­ture and veg­eta­bles in­side each leaf, al­low­ing the veg­eta­bles to stick out of one end. Sprin­kle the cashew and sesame-oil mix­ture over.

To make the dip­ping sauce, peel the stone fruit (if it is not or­ganic). Blend all the in­gre­di­ents to­gether un­til smooth. Pour into in­di­vid­ual soy-sauce bowls and serve with the wraps. * Bragg’s Amino or nama shoyu may be used if you can­not find ta­mari. (Nama shoyu is un­pas­teurised soy sauce.) ** To make al­mond but­ter, blend soaked raw al­monds and a lit­tle fresh, fil­tered wa­ter to make a runny paste.

Spiced cit­rus chicken

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.