Too lazy for summer rolls? Then these salad wraps are perfect for you!

Not that summer is finally here, it’s time to prepare four our bikini body. You know the drill:

How to get a beach body?

Have a body. Go to the beach.

I’m sorry, but I just love this joke so much. That’s exactly what I will be doing this week, because we are off to Bali for two weeks! I do not have a problem with my weight, but of course I have parts of my body, that I do not find all that attractive. I absolutely hate dieting – like I’ve never went through with a single one in my life -, but when summer comes, I find myself being less hungry, so summer is usally a good time for me to drop some points (if I wanted to). What I am always craving in the summer: fresh vegetables and a great dip. That’s why I’ve created these delicious 15 minute salad wraps, they are the perfect way to eat light and fresh and still feel satisfied. They are also great for cleaning out the fridge before you go on a weekend trip or longer vacation, so make sure you give them a try.

The making off these salad wraps starts with my pulling a forgotten bag of edamame out of the deepest corner of my freezer. Cool, I thought, but what should I do with these?? I was too lazy to make summer rolls and I didn’t even have rice paper to begin with. So I went over to the grocery store around the corner and got myself a nice big lettuce (the very dark green kind, not the almost white kind), because I wanted to make the lettuce wraps from the Cheesecake Factory.

I know. I know. I know.

How could I possibly love the Cheesecake Factory when I claim to be a healthy food blogger. Well, first of all, I’m German, and when Germans go to America, there are certain things that we just love to do, because it fascinates us. Visiting a Victoria’s Secret (used to be) is amongst these things, as is visiting outlet malls and the Cheesecake Factory. I believe it’s the size of the menu, the crazy rich cheesecakes and the completely different restaurant experience than the one we are used to back at home.

So, whenever my boyfriend and I would visit each other, we would go on a date night to the Cheesecake Factory, ordering either Thai Lettuce Wraps or Avocado Egg Rolls (I know, I KNOW!), as an appetizer. To my defense, I have to say, that the food really tastes delicious there. And those Thai Lettuce Wraps are so delicious, that I think about them often. Well, maybe not often, but I just really really liked them. So much that I just had to recreate them. And I think I succeeded quite well.

It all comes down to the sauce, which the Cheesecake Factory even shared on their blog a while ago. I wrote it down, but of course, it was anything but healthy. I tried to make it healthier, and I think I succeeded. The sauce is made up of garlic, cilantro, cashews and honey mixed with aromatic spices. It’s so good, folks, you have to try it!

If you do not feel like making the lettuce wraps, you could also use the sauce as a BBQ dip or marinade – it will give you lots of approving nods. If you do decide on making the wraps, make sure you chose a protein that fills you up such as edamame, chickpeas, lentils or GMO-free tofu. I also like to add avocado and rice noodles, but that’s totally up to taste. Just use what you have in the fridge, because these wraps are the best clean the fridge solution.

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

Merken

Merken

Merken

The post 25-minute salad wraps with the best cashew-cilantro-sauce appeared first on Heavenlynn Healthy.

I have to admit that my blog has a new favorite. These delicious strawberry tarts are probably the best summer dessert ever. They are made out of a crunchy buckwheat base, a heavenly creamy strawberry cream layer, and antioxidant-boosting fresh strawberries on top. It probably does not get any better than this, I promise. Everyone, including my family, loved them! It’s almost hard to believe that something that delicious is actually good for you – but I promise, every single ingredient has some health benefit of some sort. Now, that does not mean that they are low in calories. They are probably even a littler higher in calories than the traditional strawberry tarts, but they are also incredibly higher in nutritional value, vitamins and minerals. I just love that these creamy treats add some kind of health benefit to my diet, that’s why I allow myself to completely enjoy them free of guilt.
Strawberries are in season right now, so they aren’t very expensive anymore. They are bursting with goodness, especially with antioxidants, which have amazing anti-inflammatory properties. That means that they help fight chronic illnesses caused by inflammation such as heart disease or cancer. They also contain the highest amount of vitamin C of all berries, so they boost your immune system and make you glow from the inside out.

Ingredients:
Makes about 6 – 7 tarts
For the buckwheat crust:
1 cup (130 g) buckwheat flour
1 cup (100 g) almonds
3 tbsp (40 g) coconut oil
3 tbsp (60 ml) maple syrup
a pinch of salt

For the strawberry cashew cream:
2 cups (300 g) of fresh strawberries
1 cup (150 g) of cashews
1 tbsp agave or honey
a pinch of salt

For the topping:
1 – 2 cups (150 – 300 g) fresh strawberries

For this recipe you need to soak the cashews over night or for at least 6 hours.

Start by making the crust. Simply place the almonds into your food processor and break them down until you have a nice flour. This should only take a couple of seconds.
Then add the buckwheat flour, coconut oil and maple syrup.
Grease the tart forms with the coconut oil.
Using your hands, place the dough into your tart forms and align in evenly until you’ve covered the base entirely.

Pre-heat the oven to 180°C (356°F) and bake them for about 10 to 15 minutes. Take them out and set them aside to cool.

In the meantime, drain the soaked cashews and place them into your food processor along with 1 cup of strawberries. Blend until you have a nicely smooth strawberry cream.

Now remove the tart crust from the forms by flipping them over. Depending on how generous you were with the coconut oil, they should come off easily.

Now pour about 3 tablespoons of the cashew-strawberry cream into each tartlet. Cut the strawberries and place them on top of the cream. You may have to cut them even smaller if they are too large for the size of your tart.

You can store them in the fridge if you don’t want to eat or serve them right away.

Enjoy!

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