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Thursday, December 5, 2013

Raw Fruit Wraps (Vegan, Allergen-free)

Bananza
       Yields: 4 tacos | Serves: 1 | Time: 10 minutes
1 head of romaine
2-3 spotty bananas
8 medjool dates, soaked
1-2 oranges, juiced

Apple Pie
       Yields: 10+ tacos | Serves: 1-2 | Time 15 minutes
1 head of romaine
10 deglet noor dates, soaked
5 apples, small or medium
1 tbs cinnamon, or more
1-2 oranges, juiced

Sauce:
Soak your dates in enough water to cover for 1-8 hours. Drain and reserve water if desired.
Squeeze the juice of one orange. Add to a food processor or blender.
Remove and rinse the outer romaine leaves. Dry and lay on a tray. You may need to break the spine of the leaf so it lays flat, and chop off the ends if they are rusty.
Add your dates to the food processor and puree or liquify. If you want the sauce thinner, add the juice of another orange.

Filling:
Bananza: Cut bananas in half lengthwise. You can do this while in the peel, half peeled, or peeled. You can also cut the banana into coins. Each leaf needs about 1/2 a banana. Drizzle with date sauce generously, and keep more for dipping.
Apple pie: Wash your apples (soak in water and vinegar for 20 minutes) and core them. I like to leave the peel on. I use honeycrisp or gala because they are crunchy and sweet. You can try a green apple or your favorite. Add cinnamon to your sauce and mix in the blender. Dice apples to about 1/4 inch. In a mixing bowl, add half your apples and half your sauce. Stir, then add the rest. Spoon onto leaves.

Hold like a taco, munch, and enjoy :)

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