Curried Chickpea Wraps Recipe

The AHA! Team — Wed, 09 Oct 2024 08:46:49 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Curried Chickpea Wraps Recipe One of the ingredients of curry powder, which is one of my favorite spice mixes, is turmeric. Besides being so good for you, turmeric gives the blend its beautiful yellow color. The curried chickpea filling in this recipe also great on top of roasted sweet potatoes, in lettuce wraps, or served as a dip. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed ▢1 ½ teaspoons curry powder, or to taste ▢1 teaspoon lemon juice ▢1 teaspoon date sugar ▢¼ teaspoon white miso paste ▢Savory Spice Blend to taste ▢½ cup chopped celery ▢⅓ cup shredded carrot ▢⅓ cup chopped cashews ▢⅓ cup raisins ▢1 firm sweet apple, cored and chopped ▢1 tablespoon chopped scallion ▢2 cups shredded lettuce or dark leafy greens of choice ▢4 100% whole-grain tortillas INSTRUCTIONS In a food processor, combine 1 cup of the chickpeas with the curry powder, lemon, date sugar, miso, and Savory Spice Blend to taste with 3 to 4 tablespoons of water. Process until smooth. Add the remaining ½ cup of chickpeas and the celery, carrot, cashews, raisins, apple, and scallion, and pulse just to combine and break up the chickpeas a bit. Taste and adjust the seasonings, if needed. To assemble, divide the chickpea mixture evenly onto the tortillas and top each with the lettuce. Tightly roll up each of the tortillas to make a wrap. Cut each wrap in half and serve immediately. To read the original article click here.

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Low Carb Taco Wraps

AHA Publisher — Tue, 15 Jun 2021 07:00:43 +0000

Dr. Don Colbert – Enjoy this low carb, high fiber meal that kids will love too! INGREDIENTS: Romaine lettuce (full leaves, not chopped) 1 lb. lean ground meat (beef, chicken, or turkey) 1/2 tbsp garlic powder 1 tsp ground cumin 2 tbsp chili powder Crushed red pepper flakes, to taste 1 can black beans, drained and rinsed 1 can corn, drained and rinsed 1/4 cup water Salt and black pepper, to taste Optional: shredded cheese to garnish DIRECTIONS: In a large skillet, brown meat very well and season with salt and black pepper While cooking meat, prepare lettuce leaves on plate Add all spices to skillet and cook for 1 minute Add beans, corn and water until the water cooks out Taste for seasoning Fill each lettuce leaf with the prepared meat Garnish each wrap with shredded cheese or serve as is Enjoy! To read the original article click here. For more articles from Dr. Colbert click here.

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Fish Taco Recipe

AHA Publisher — Tue, 09 Mar 2021 08:00:55 +0000

Dr. Josh Axe, DC, DMN, CNS – Taco night just got super delicious and healthy with my Fish Taco Recipe … on lettuce wraps! Not to mention quick — these tacos take only about 25 minutes to prepare, making them a great choice for a weeknight meal. Plus they’re both Paleo-friendly and gluten-free. They’re also an ideal macronutrient meal, with 43 grams of carbohydrates, 34 grams of protein and 26 grams of fat per serving. These will keep you satisfied for a while! Fish tacos originated in Baja California, Mexico, and the wild-caught fish (not farm-raised fish!) is traditionally battered, fried and served on a corn tortilla with a sour-cream–based sauce and all the toppings. They’re delicious, but I’ve found a way to make these tacos delicious and good for you. Think crispy, pan-fried, seasoned fish on a cool, fresh lettuce wrap, topped with crunchy and flavorful veggies and an Avocado Cream Sauce. Is your mouth watering yet? Fish might not be your first choice when you’re thinking taco night, but it’s actually a perfect protein for tacos because it’s so versatile and easy to cook. And, of course, it’s one of the best omega-3 foods you can eat. For the best wild-caught fish, I personally like cod, halibut or mahi mahi for my fish tacos. How to Make Fish Tacos To get started, fire up your cutting board. For this fish taco recipe, you’re going to prep all the toppings first. You can chop, dice, shred or grate the veggies — however you like them best. Prep the purple cabbage, bell peppers, cilantro and red onion. Trying to eat by color? This meal covers them all! And don’t forget the jicama, the funny-sounding root vegetable that’s seriously packed with fiber and vitamin C. Throw all the veggies in a bowl and pour the juice of 4 limes over the top. Toss the veggies to coat them in the juice. Lastly, wash and separate the leaves of a head of butter or romaine lettuce. Then set your lettuce wraps and rainbow of veggies to the side. Next you’re going to chop up your fish into bite-size pieces and place it in a shallow dish. In another, small dish, mix together the spice rub for the fish: cumin, garlic powder, and if you’d like it spicy, cayenne pepper or chipotle seasoning. Sprinkle the spice mix over the fish and toss the pieces a bit to be sure all the fish is coated. Then you’ll set this aside to marinate a bit while you make the Avocado Cream Sauce. This fish taco recipe isn’t complete without the sauce. You’ll combine the nutrition-rich cashews, lime juice, garlic, salt and jalapeño (again, if you like it spicy!) to a high-powered blender and puree. Add just enough water to help the mixture blend. Then, add your avocados and blend again until the sauce is creamy. Transfer the sauce to a serving bowl. Now on to the fish! Heat a medium skillet over medium heat. Once it’s hot, add a tablespoon of grapeseed oil and your fish. Make sure the fish is in a single layer and not sticking to the skillet, then cover it and set your timer for 5 minutes. Peek under the lid every minute or so and stir the fish around to make sure it gets fried and crispy on all sides. Just be gentle — you don’t want the fish to fall apart. Once the fish is done, you’re ready to assemble the tacos. To make the fish tacos, start with a lettuce leaf, add the fish and veggies, then top with a dollop of Avocado Cream Sauce. If you insist on a real taco, then go with an organic corn variety for an authentic experience. Olé! Other Great Fish Recipes: Blackened Salmon Recipe with Creamy Avocado Dressing Sautéed Pesto Mahi Mahi Recipe Savory Baked Fish Recipe Fish Taco Recipe With Lettuce Wraps DESCRIPTION Fish tacos originated in Baja California, Mexico, and the wild-caught fish (not farm-raised fish!) is traditionally battered, fried and served on a corn tortilla with a sour-cream–based sauce and all the toppings. They’re delicious, but I’ve found a way to make these tacos delicious and good for you. INGREDIENTS Fish Taco ¼ purple cabbage, shredded 1 medium jicama, peeled and grated 2 red, orange, or yellow bell peppers, sliced or diced 1 red onion, diced ½ bunch fresh cilantro, chopped juice of 4 limes 1½ pounds cod, halibut or mahi mahi 2 teaspoons cumin 2 teaspoons garlic powder 1 teaspoon cayenne or chipotle (optional) 1 tablespoon coconut oil 1 head romaine or butter lettuce, washed and separated Avocado Cream Sauce ¼ cup cashews (soaked for 20 minutes before) ⅓ cup lime juice 2 cloves garlic ¼ teaspoon salt 1 jalapeño (optional) water to blend 2 ripe avocados INSTRUCTIONS Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers, onions and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside. Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce. Add the drained cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl. Heat a medium skillet over medium heat. Add the coconut oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl. To construct the tacos, start with a lettuce leaf, add fish and veggie toppings, and finish with avocado cream sauce. NOTES If you’re still wanting to have a taco with this delicious fish and sauce, choose an organic corn tortilla for the best authentic experience. To read the original article click here. For more articles from Dr. Axe click here.

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lettuce wraps Archives - Amazing Health Advances

Curried Chickpea Wraps Recipe

Low Carb Taco Wraps

Fish Taco Recipe