Day 2 of my raw food cleanse and I slept like a baby. In fact, I slept in till noon (which felt fantastic, thank you!) so I skipped breakfast and went straight for lunch. First up I knew I had promised a fresh made hummus recipe yesterday, and then I thought a nice sandwich would be just the thing to go with it. How do you get a sandwich on a high raw diet? I found these amazing raw wraps at Whole Foods, made from flax, apple, and zucchini, they taste like sweet whole wheat tortillas. However if you can’t find something like this, big swiss chard leaves make the perfect wrap too.
The key to raw hummus is switching the chickpeas out for summer squash. This is great for those who don’t easily digest legumes and it also drastically reduces the calorie content. The best part is you really wouldn’t know it isn’t a chickpea-based hummus unless you were told. I love how it has a looser texture too due to the moisture in the squash, making it easier to use as a dip– no broken off chips!
The Mediterranean Avocado Wrap below looks…’too healthy to taste good’…I am aware. But, it really was a superb combo of flavors! The flatbread I used had a lot of sweetness to it, so if you are going with the chard leaves, I recommend adding a diced up date to balance the acidic and savory flavors.
Here is my detox meal plan for day 2:
Breakfast: skipped, but had some lemon water first thing
Lunch: A Mediterranean Avocado Wrap with extra sprouts
Snack: 2 cups red grapes
Dinner: A Sunny Curry Crunch Bliss Bowl without the quinoa, and add some pumpkin seeds
After dinner: 2 scoops of sun warrior protein with almond milk, (it’s like chocolate milk) 🙂
For a workout, I’ll just do some upper body weights because my legs are killing me from yesterday’s run. I like to do interval sprints when I run so it’s not just a long monotonous slog, and it leads to very sore muscles!
Ok, back to the food, here is the hummus recipe and sandwich/wrap recipe:
Deliciously Raw Summer Squash Hummus
makes about 1.5 cups
2 summer squash (either yellow crookneck squash or zucchini)
4 cloves of garlic
6 tbs tahini
1/4 cup lemon juice
a big pinch each of coriander, cayenne, and cumin
salt to taste
a dash of Paprika, cold pressed olive oil, and 1 sprig of parsley for garnish
Peel the squash and chop into chunks, removing the stem. Combine everything in a food processor or blender and blend until smooth.
Taste and see if you want to add more spices, I like a lot of cayenne and coriander, but just that initial sprinkle of cumin is enough for me.
Sprinkle the top with paprika, drizzle with the oil, and add some fresh chopped parsley on top.
Now for the wrap!
Mediterranean Avocado Wrap
Serves 1
1 WrawP flatbread or several chard leaves, rinsed
4 tbs Deliciously Raw Summer Squash Hummus (as above)
1/2 avocado
1 handful of lettuce greens
3 slices of portobello mushroom, marinated for at least an hour or overnight in a small amount of balsamic and olive oil
5 green olives, pitted and slivered
5 cherry tomatoes, slivered
a small handful of sprouts, I used alfalfa
Sriracha for drizzling, if desired
Lay your flatbread or chard leaves out. If using chard, remove the tough ribs and lay the leaves slightly overlapping until you have roughly the area of a burrito tortilla.
Starting about an inch in from one side, spread the hummus over 3/4 of the surface.
Lay the rest of the ingredients out in little vertical rows, very close together. Then drizzle with sriracha.
Gently start rolling the bread/leaves in from one side to the other, tucking the ends in as you go like you would a burrito. The hummus acts like glue, so you might want to dap some on at the end to hold it together.
Gently cut it in half with a super sharp knife if desired.
Gianna's Kitchen 