Serves 4:
Make 4 crepes made from our basic crepe recipe (if you don’t have sprouted seeds ready, use our buckwheat crepe recipe)
Ingredients for the crepe filling:
1.5 cups of pumpkin or sweet potato, peeled and cubed
1 carrot, chopped
1 cup green beans
2 tsp paprika
1 tsp chili powder (optional to taste)
1 x 400g can peeled tomatoes in juice, chopped
1/2 cup of red wine
1 red onion, diced
2 cloves garlic, sliced
1 stick celery, finely sliced
1 Tbsp cinnamon
1 tsp thyme leaves
freshly ground black pepper
2 Tbsp coconut flour
Ingredients for the salad:
2-4 cups of baby spinach
2-4 cups of mixed greens
Cashew salad dressing (from our “Dressings and Sauces” section)
Method:
Start by making the filling: Place the onion, celery and garlic in a food processor or chop by hand. Place these ingredients with the tomatoes, pumpkin/ sweet potato, carrot and all other ingredients and spices in a deep saucepan or wok on very low heat and simmer for about 1 hour.
While this is simmering, prepare the basic crepe mix which you will have started sprouting the night before (or use the buckwheat crepes.) If you haven’t got it in the fridge, make your cashew salad dressing and serve over the greens on a plate. Add the crepe and spoon in the filling and enjoy.
 

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