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Hi all,

Hope your Thursday is bringing you lots of sunshine like mine is…even though it’s winter time! Got to love Western Australia.

I love wraps. 

Side note fact for the day:
I studied a double degree in University and one of those degrees was film making. I used to love playing the role of Director (control freak, who me?) on anything from doco’s to fiction to music videos. There was nothing like wrapping up a shoot and feeling like you had what was necessary to create a story and generate emotion for the viewer. I don’t think I ever actually said “It’s a wrap” or “That’s a wrap”, so I’m doing so now .

So back to wraps. I love this kind…

Without a doubt, wrapping veggies and raw dips and sauces up in raw purple or green cabbage leaves and in cos (romaine) lettuce leaves is one of my favourite ways to eat. At least half the nights of the week, when making my giant beast of a salad, or bowl of zucchini noodles, or some raw vegetable creation, I’ll also wash some cabbage or lettuce leaves to spoon the salad into so I can wrap, and eat! Lately, it’s been every night.

I have also been making thick raw dips like this delicious love of mine, or blending a half an avocado with chopped carrots, fresh dill, ginger, lemon juice and sea salt and pepper (which is the dip on the cabbage leaf in the photo). I spoon the salad and the dip, and sometimes some high quality organic mustard, into the cabbage leaf and devour. It runs down my chin, it coats my hand, it makes me fall deeply in love. LOVE!

I particularly like zucchini pasta or kelp noodles smothered in thick raw dressings and sauce, mixed with chopped veg and leafy greens and then throwing that into lettuce or cabbage leaves.

Here’s another favourite of mine. Create sweet potato chips by dry baking a sweet potato cut into fries or wedges (whichever you prefer).Then cube some avocado, wash some sprouts (sunflower or alfalfa are yummy), finely dice some cucumber, then get your sea salt and black pepper ready. Load the avocado, sprouts, cucumber and sweet potato onto your lettuce or cabbage leaf and sprinkle with sea salt and black pepper. So comforting and I love the mix of hot and cold, creamy and crunchy, juicy and filling. You can add anything else you like to this too, maybe some olives, red capsicum slices, mustard, a yummy dressing, onion, fresh garlic, fresh ginger…you get the idea!

So guys, time to make it a wrap in your kitchen. Trust me, once you go wrap, you never go back! I’m a dag I know .

Veggie love,
Casey