An Eat The Rainbow Recipe
Wrawp It Good
Prep: 10 Min
Cook: 0 Min
Ready-To-Eat: 10 Min
2 Large Wraps
- 2 Wrawps ~ Wrawp is the brand IN the blue package
- 1 tbsp – toasted sesame oil
- 1 stock – spanish onion
- 3 thin slices – goat mozzarella
- 1⁄2 medium – tomato
- 1 – chayote squash ~ can find at an “ethnic” supermarket, or use your zucchini instead
- 1 handful – greens ~ kale, and arugula combo
- 1 handful – cilantro
- 1 handful – mushrooms ~ I used chanterelles
- 2 tsps Kalamata olive hummus by Summer Fresh
- Dash – garlic powder
- Dash – himalayan salt
- Splash – salad dressing ~ I used Okanagan little creek cesear salad: it is
- Splash – Hot sauce: Valentina’s hot sauce ~ TECHNICALLY NOT gluten free due to the Tamari, but is NOT gluten free a SUPER small amount, so as someone who is sensitive but not celiac I use it sparingly)
Add 1 tsp each to the wrawp
On top of the humus put 1.5 pieces of thinly sliced goat mozzarella
Preheat oven at 170 °
Meanwhile, at medium heat in pan: add tbsp of roasted sesame oil on pan, use a brush to lather in pan evenly
Add the sliced chayote squash in pan
After 1 mins add mushrooms and diced spanich onion
Then after mixed up, add sliced tomato
Lastly add the handful of greens to pan
Mix all ingredients and turn off pan. At this point, pull the wrawp out of the oven. Add the ingredients from the pan onto the wrawps.
As to taste, you can add a dash of himilayan salt, and sprinkle salad dressing, and/or hot sauce
This promotes blood sugar control, it is low in calories, fat, and total carbs. It is high in potent antioxidants: that protect against cellular damage, reduce inflammation, and lower stress within your body.
Made gluten and grain free, since it is made from organic fruits and veggies therefore is rich in vitamins and minerals from the organic fruits and veggies.
A protein source, that is NOT the same as dairy from cow as it DOES NOT contain casein, the enzyme most often people are sensitive too who have allergies or sensitivities to cow dairy. Provides healthy fats; which also can keep you fuller longer. Also compared to cow’s milk, goat’s milk has a higher proportion of medium-chain fatty acids (MCFAs), which include: caproic acid, caprylic acid and capric acid.
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Turmeric comes from the Curcuma longa plant, which grows in India and other Southeast Asian countries. It is a member of the ginger family. The dried root of the Curcuma longa plant; distinctive yellow powder, giving it the name golden spice. It Provides strong anti-inflammatory antioxidants (carotenoids, flavonoids, lycopene, anthocyanin and polyphenols) that fight free radical damage. It aids in disease prevention, by reducing the risk for cardiovascular diseases, neurological conditions, depression and/or cancer. It supports gut health and therefore enhances the overall immune system. It provides “prebiotics” that help feed probiotics.It provides live microbial cultures, also called probiotic bacteria. Reducing pathogenic bacteria and microbes.
They are 76% water and are packed with vitamins such as vitamins C and B6 and minerals such as potassium, copper, and manganese. This high water/nutrient ratio makes them a great electrolyte food perfect for busy moms, workout enthusiasts, and people on the go. Bananas additionally contain high levels of fructooligosaccharides (FOS) which along with insulin helps to promote nutrient absorption and assimilation. Bananas support the natural acidophilus bacteria in the bowel which helps promote a healthy and functional digestive tract as well as keep the immune system healthy and strong. Bananas can prevent ulcers by strengthening the surface cells of the stomach lining which helps to create a thicker barrier against digestive acid and pepsin-the two main causes of ulcers. Bananas are also an excellent food for athletes as they can help replenish energy and revitalize the body instantly.
Coconut cream differs from coconut milk in that it contains less water and more coconut, so it has a thicker, richer texture. Its ratio is 1 part water to 4 parts coconut, while the milk's ratio is 1 part water to 1 part coconut. Is packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus. These vitamins and minerals are excellent for supporting beautiful glowing skin, thicker and longer hair and nails.
More “Eat The Rainbow” Recipes
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Eating Raw Food
By Evi Spiliotopoulos
There are different schools of thought in regards to the nutritional value of eating food raw, or cooked. From my CSNN nutrition school, it was expressed from numerous sources that a traditional nutritionist standpoint is most often said for most people to find optimal health it is advised: to eat 70% raw and 30% cooked, steamed, or stir fried food. It is believed that the raw foods provide more enzymes in their raw food states.
However, with my BA major being: anthropology, I like to look at what different cultures do, and have done: in regards to optimal health. That which aligns with OurOM2hands values of being: holistic, sustainable and abundant intentions and actions. SO the two oldest most recognized forms of holistic, sustainable, abundant health seem to be: Ayurveda and TCM/traditional chinese medicine.
A close friend of mine (who is interviewed here on my vlog) states raw food is not for everyone, and may also depend on the season! Since most of us in the summer crave and want to eat more raw fruits and veggies, whereas depending WHERE you live; often in colder wintery weather more cooked or steamed root veggies are craved and wanted by the body. Have you noticed this?
I like to eat steamed or lightly stir fried food most often, especially in cooler temperatures. Although I do love raw fruit, and some simple salads like the one in recipe 1 of this Eat the Rainbow section. I find in general from warm foods: mentally, emotionally I feel overall more grounded and calm. My body also when it eats some warm cooked or steamed food, does not crave more food as I feel satisfied. When I personally eat a lot of raw food or the 70/30 ratio: I often including in warmer weather: find my digestion slows down and I feel overall more sluggish and/or mentally/emotionally spacy.
It is a personal journey to find, or rediscover WHICH foods feed you. This includes the holistic: physical/mental/emotional. Sustainable: easy to access, and prep and/or make. Abundant: brings you joy, and nourishment. As a registered holistic nutritionist I would advise if you are very confused: keep a food journal.
Food journal exercise
Keep a food journal for a minimum of one week. The food journal is a commitment to your health. This drive and discipline to optimal health may give you back in return an invaluable deepening into what YOU need which includes via food. It is an opportunity to delve into your holistic, sustainable, abundant intentions and actions ?
Advised: How to do the food journal experiment
It is recommended: write down each food you eat, for the duration of min one week.
Next, after EACH food and/or meal you eat: write down HOW you feel right after you eat
- Energy wise
- Emotionally does it do anything for you, what you just ate
- Mental clarity
- IF you notice anything about your digestion
Make another column in your food journal for HOW you feel 30mins AFTER you have eaten that specific food or meal. Keep in mind: The key is to leave as much room as you can to write your first and second impressions for each section. It is imperative you are open and honest with yourself on this journey, this process is all FOR YOU!
After the week is up, look back with a fine tooth combs, are there patterns?
Is they’re foods or meals your body seem to resonate with physically/mentally/emotionally? Was it to nourish you, or keep you stuck in a pattern of addiction (ie sugar)?