Another morning, another day closer to the weekend. It’s always my count down- how many days until I don’t have to go into work and can instead sleep in and spend my time doing what I want?
I have very exciting news- as yesterday I booked my flight to Costa Rica!
As you may (or may not) remember, I’m headed to Costa Rica in July to complete my yoga teacher training. The deposit for the course went through my credit card the other day, so I decided it was time to start looking for flights! I am very, very excited about this. It feels so real now that I actually have times that I’m leaving.
To celebrate, I made Mark and I almond pate lettuce wraps. And yes, I celebrate by making food. My sister had made them over Christmas, and they were so delicious that we just had to re-create them at home.
The almond pate started off based on this recipe. We changed it a bit, so I’ll post how Mark and I did it.
Almond Pate Lettuce Wraps
- 1 cup almonds, soaked for 8 hours
- 1 cup carrots
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp oregano and parsley
- 3 fresh garlic cloves
- 1/4 cup almond butter
- 1/3 cup water
- 2 tbsp dried onion flakes
- 1 tsp or so of salt
Mix everything in the food processor until combined. I had to stop it a couple of times and scrap down the sides. Final product should look like:
Take a head of iceberg lettuce, and peel each layer of lettuce off, trying not to rip the lettuce (which is pretty much impossible). Ultimately it will look:
Then cut up red pepper, carrot and celery, and add bean sprouts.
Then, take a lettuce wrap, add some almond pate, a mix of veges, and if you want, some grated cheese (which we did and was delicious), roll up the lettuce wrap and enjoy.
Or, if you’re Mark, then REALLY enjoy
Do you guys ever cook raw, vegan food? With the cheese, ours no longer was- but we still got all the benefits of it!
Does anyone else have exciting news?