CHICKEN MUSTARD GREEN WRAP:
-1/4 c. shredded almonds
-2 tbsp fresh cilantro
-2 tbsp fresh parsley
-1/4 cup shallots
-juice of 1 lemon
-5 oz chicken breast, cooked and cubed
-1/4 cup olive oil
-1/2 tsp cumin
-3 garlic cloves, minced
-1/4 cup purple onion, diced
-1/2 tsp coriander
-1/4 cup sprouted peas
-1 jalapeno, finely minced
-black pepper, to taste
-3 large Mustard Green Leafs
Mix all ingredients in large mixing bowl until fully marinated in olive oil. Lay Mustard Green Leaves flat, fill with chicken mix and gently wrap.
KALE SALAD:
-1/2 cup fresh kale, chopped
-1/4 cup beets
-1 large carrot, shredded
-1/4 cup scallions
-1/2 bell pepper, color of your choice
-1/4 cup sesame oil
-2 tbsp sesame seeds
-2 tbsp fresh basil
-1 tsp oregano
-juice of 1 whole lemon
-3 garlic cloves, minced
-1/4 cup apple cider vinegar
-sea salt to taste (optional)
Add kale, beets, carrots, scallions, bell peppers, sesame oil, sesame seeds, basil, lemon, garlic, apple cider vinegar, sea salt and oregano in big mixing bowl. Mix well and serve.
