We’re really gearing it up for Thanksgiving here on the Renegade Health show…
Annmarie is putting together the menu that we’ll share with family that will include a lot of raw food holiday options.
This recipe for zucchini wraps with cranberry-orange salsa is sweet and tangy and all around awesome.
Plus, Annmarie uses a cool kitchen tool to make the wraps that you’ll want in your own arsenal!
Take a look…
Your question of the day: What is your favorite appetizer?
To get the Cai-Bao for your own kitchen, click here… Get the Cai Bao Slicer Today!
Here is the recipe:
Raw Food Recipe for Zucchini Wraps with Cranberry-Orange Salsa
Cranberries (3 cups), thawed and coarsely chopped
1/2 cup raw honey (or to taste!)
2 medium navel oranges, peeled, sectioned and cut into chunks
1 small red onion, finely chopped
1/4 to 1/2 cup minced fresh cilantro
Pinch of cayenne
2 tablespoons lime juice
In bowl, combine cranberries and honey. Then stir in all other ingredients. Cover and refrigerate for at least 2 hours.
Zucchini Wraps :erdddd <-- This is Jonny 5's contribution.
1 large zucchini, cut into long flat strip with cai bao
1 red bell pepper, julienned
1 large carrot, julienned
1 small yellow zucchini, julienned
1 small parsnip, julienned
1 small stawk of bok coy
1/2 small apple, julienned
small piece of ginger julienned
1 scallion sliced thin
Thinly slice long wide flat stripes of zucchini with cai bao. Julienne other veggies and slowly roll with zucchini. Top with Cranberry Salsa! Serve with friends and family and enjoy!