Filling.
Ingredients:
2 small Portobello mushrooms (sliced semi-thin)
4 leaves Napa
cabbage (shredded and chopped)
½ red bell pepper (finely chopped)
1/3 cucumber (finely chopped)
1 leek (sliced thin – exclude leaves)
bunch parsley (finely chopped)
3-4 small pitted dates (sliced thin)
¼ cup raw almonds (thin sliced)
¼ cup raw sesame seeds
3 leaves Romaine lettuce
Marinade/sauce.
Ingredients:
¼ cup Bragg’s Amino Acids
1 tsp dried ground cumin
1 tsp Celtic sea salt
1 tsp dried or fresh poultry spice
1 tsp dried herbs (for vegetables)
¼ tsp cayenne pepper
¼ cup raw extra virgin olive oil (EVOO)
Preparation:
Combine ingredients and whisk well, combine with other
ingredients. Mix well, and serve over the romaine leaves. Roll-up or eat like a
salad.
