I use the smaller 8" wraps for these pinwheels. When cut into 1" pieces they are small enough for tiny fingers and just a bite for adults!
6 Ancient Grain tortilla wraps
1-1/2 cups hummus
6 small romaine leaves
1 large carrot, grated
1/4 cup fresh basil, chiffonade*
Without overlapping, lay the 6 tortilla wraps on a cutting board or clean counter. Place a #20 scoop (or about 1/4 cup) of hummus on each wrap and spread evenly to the edges. On top of the hummus, place one lettuce leaf at the bottom edge of each wrap. On top of the lettuce divide the grated carrot then sprinkle with basil evenly among the 6 wraps.
To roll the wraps; fold the left and right side of each wrap inward about 1-1/2 inches. Then starting from the bottom tightly roll the wrap upward keeping the layers intact. Cut wraps into 1-inch pieces and serve.
*Chef's Tip: The culinary term 'chiffonade' means to cut into very fine strips or ribbons. For basil; stack the leaves and roll up like a cigar. Hold tightly and slice very thin.
MOM'S KALE CHIPS
Kale has an impressive
nutrient content. It is a cold-hardy
plant with a continual harvest that can last right through snow. This is a fast and fun way for kids to eat greens!
1 large bunch fresh kale
Extra Virgin Olive Oil
Sea salt, optional
Freshly ground pepper, optional
Granulated garlic, optional
Line several bake sheets with parchment paper and set aside; preheat oven to 350F. Rinse kale, allow to dry on a cotton towel. Remove leaves and discard the coarse stem. Tear leaves into small pieces, about the size of a potato chip and place in a large bowl. Sprinkle with a small amount of olive oil and gently toss. Sprinkle with a bit of salt, pepper or your desired seasoning and toss well. You don’t need much salt or seasonings, just enough to make them tasty. Scatter them on the parchment paper lined sheets. Bake in the preheated oven for about 5-8 minutes; they should be crispy but not dark in color.
DATE n' NUT BALLS Yield: 15 balls with #50 scoop
'Cacao Nibs or Powder' is chocolate in it's most natural form... which is the cacao bean (or nib); a bitter, nutrient packed superfood that is a healthful addition to these snacks. The nib is made from breaking the larger bean into smaller pieces. Cacao powder is made by pulverizing the raw or roasted nib into a powder. Cacao powder contains more fiber and calories than cocoa powder since more of the nutrients from the whole bean are still intact.
1/4 cup pitted dates (4 large)
Pulse
or run the dates in a food processor, add all remaining ingredients and
run until the nuts are still slightly chunky. Scoop using a heaping #50
scoop (or a generous tablespoon). Roll into balls and place in the fridge or freezer for 20-30
minutes. Store in an airtight container in the fridge.
1 large bunch fresh kaleExtra Virgin Olive Oil
Sea salt, optional
Freshly ground pepper, optional
Granulated garlic, optional
Line several bake sheets with parchment paper and set aside; preheat oven to 350F. Rinse kale, allow to dry on a cotton towel. Remove leaves and discard the coarse stem. Tear leaves into small pieces, about the size of a potato chip and place in a large bowl. Sprinkle with a small amount of olive oil and gently toss. Sprinkle with a bit of salt, pepper or your desired seasoning and toss well. You don’t need much salt or seasonings, just enough to make them tasty. Scatter them on the parchment paper lined sheets. Bake in the preheated oven for about 5-8 minutes; they should be crispy but not dark in color.
DATE n' NUT BALLS Yield: 15 balls with #50 scoop
'Cacao Nibs or Powder' is chocolate in it's most natural form... which is the cacao bean (or nib); a bitter, nutrient packed superfood that is a healthful addition to these snacks. The nib is made from breaking the larger bean into smaller pieces. Cacao powder is made by pulverizing the raw or roasted nib into a powder. Cacao powder contains more fiber and calories than cocoa powder since more of the nutrients from the whole bean are still intact.
1/4 cup pitted dates (4 large)
1/4 cup cacao powder
2 Tbsp. cashew, almond or macadamia nut butter
1/2 cup whole cashew, almond or macadamia nuts
Pinch sea salt
Till next week ... Bon Appétit!
Photos by Sally Rae
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