To make things easier, when I feel like throwing something together without a recipe, I first wash all of the vegetables, fruit – good combos below of non-sweet fruit – and sprouts (I even rinse items such as avocado because you cut into the skin, thus taking anything on the skin into the flesh of the fruit).
For the soup, I juiced 3 carrots, 3 celery, 1/2 of a large cucumber, and half of a lemon. I added this juice to my Vita-Mix along with my three-seaweed garnish blend, 1 cup of spinach, 1 whole avocado, 2 T. red bell pepper, 2 T. grape tomatoes, 1 c. parsley, and 2 T. basil. After blending, I poured this into the bowl and then rinsed the Vita-Mix with a tad of water and a few more cherry tomatoes to get more of that good green stuff out, then poured this orange mixture in a pattern around the soup. The soup is garnished with more grape tomatoes, cucumber & zucchini sticks, chopped red bell pepper, celery, frisee, and mixed sprouts. I tasted for salt and added a tad of Himalayan pink salt.
Do check on the nutritional info of parsley if you get a chance; it’s a great source of many vitamins and minerals, including iron.
The wraps have chard as the wrapper. I washed the chard, then dipped and rubbed it in a fresh lemon juice and flax oil mixture to soften the leaves a bit. The avocado paste inside is so flavorful, with one avocado, chard stem juice, lemon juice, garlic juice (normally, I don’t eat garlic but the juice was fine for tonight only), 3 T. basil leaves, 1 c. parsley leaves, and a tad of pink salt. Then the wrap also has grape tomatoes, zucchini, red bell pepper, frisee, and sprouts. They are so delicious, and I love eating with my hands!
