Raw Nut Meat Lettuce Wraps

Raw Nut Meat Tacos

Source: theblissfulchef.com

Course: Main Course

Serves: 1

Ingredients

• Lettuce leaves
• Tomatoes
• Avocado, Carrot Cucumber
• Salsa
• Whatever you like on your tacos
• Makes about 2 cups "meat
• 1 cup almonds soaked 2 hours
• 1 cup walnuts soaked 2 hours
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon coriander
• Dash garlic powder or fresh garlic to your liking
• Dash cinnamon
• Dash cayenne for a spicy meat
• 1 tablespoon balsamic vinegar
• 1 tablespoon tamari if you are soy-free use a dash of sea salt to season

Directions

1. Nuts can be soaked together. After 2 hours drain nuts. Blend in a food processor (not blender) for about 20-30 seconds to get the nuts chopped well. Add the rest of the meat ingredients and blend, scrapping down the edges of the bowl a few times to incorporate all the ingredients. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste (see photo). Season with salt if needed.
2. Pile the meat into the lettuce leaf with toppings and enjoy!

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Everything is everywhere and I am still starting my garden!

We eat too much produce to not garden. I haven't been the best gardener in the world but I am going to strive this summer (starting today) to be a better one. I will pray to the the best gardener I can be so I reap a harvest on all the work we spend plowing and planting and weeding and watering! I also have been organic gardening for many years (with flowers even before starting berries, trees and vegetables) and will continue on with that. We are getting another compost bin and I already have bags of composting goodies to add. Today, I am planting two rows and looking up what goes well with what because I have quite forgotten since last summer when I researched the same information... and the year before and the year before. Why don't I just remember all of it and be done with it?! So far, I have been reminded of these companion tips from an organic gardening site: Roses and chives: Gardeners have been planting garlic with roses for eons, because garlic is said to repel rose pests. Garlic chives probably are just as repellent, and their small purple or white flowers in late spring looks great with rose flowers and foliage. Tomatoes and cabbage: Tomatoes are repellent to diamondback moth larvae, which are caterpillars that chew large holes in cabbage leaves. Cucumbers and nasturtiums: The nasturtium's vining stems make them a great companion rambling among your growing cucumbers and squash plants, suggests Sally Jean Cunningham, master gardener and author of Great Garden Companions. Nasturtiums "are reputed to repel cucumber beetles, but I depend on them more as habitat for predatory insects," such as spiders and ground beetles. Peppers and pigweed or ragweed: Leafminers preferred the weeds to pepper plants in a study at the Coastal Plains Experiment Station in Tifton, Georgia. Just be careful to remove the weeds' flowers before they set seed or you'll have trouble controlling the weeds.

Chick pea sloppy joes... on my menu this week

Sloppy Chicks (Chickpea Sloppy Joes)

Source: keepinitkind.com

Course: Main Course

Serves: 1

Ingredients

• 1 tsp olive oil
• 1/2 red onion diced
• 2-3 cloves garlic minced
• 1/2 red bell pepper diced
• 2 15oz cans of chickpeas rinsed and drained
• 1 15oz can of fire roasted tomatoes diced
• 1/4 cup tomato paste
• 2 T Bragg Liquid Aminos
• 2 T Sriracha Sauce
• 1 T Maple Syrup
• 2 tsp dried oregano
• 1 1/2 tsp cumin
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 1 T nutritional yeast optional
• salt/pepper to taste
• 4 vegan hamburger buns gluten free, if required

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Paprika Chicken Recipe

Source: www.learningherbs.com

Course: Main Course

Serves: 1

Ingredients

• 1/4 cup olive oil
• 1/2 cup smoked paprika powder regular paprika works too
• Teaspoon cayenne depending on how hot you want it, use less if you want it milder
• Teaspoon freshly ground pepper
• 1.25 pounds chicken thighs or whatever cut of chicken you prefer

Directions

1. Stir them well until they form a thin paste.
2. Put the chicken pieces in the pan and coat them well with the paste. Let them marinate at room temperature for at least 30 minutes.
3. We cook them in the broiler with the thermostat at 3500 F for ten minutes, then flip them and cook for another ten minutes. (Or bake until the chicken is thoroughly cooked and the meat thermometer reads 1650 F)

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