Who doesn’t want a nutrient dense meal that takes less than 10 minutes to make?
I have mentioned my love of Kimberly Snyder’s Beauty Detox Solution in the past, but it wasn’t until recently that I rediscovered this gem of a recipe from her first book. While my Super Greens Burrito isn’t identical to her original recipe, it is pretty damn close and doesn’t skip a beat when it comes to flavor.
Rather than using a refined white flour tortilla, you can prepare this burrito using either a nori wrapper or a gluten free tortilla if you want something that feels more substantial. Being 8 months pregnant, I definitely prefer my food on the more substantial side, so I went with a Rudi’s Plain Gluten Free Tortilla.
Trust me, this recipe is a winner when you’re hungry in a hurry, and these days, who isn’t? Give it a try and feel free to play around with the ingredients.
- 1 Tbsp. organic Dijon mustard
- 1 tsp. fresh lemon juice
- ½ tsp. nutritional yeast
- Black pepper to taste
- Himalayan sea salt to taste
- ***Base Mixture:***
- 1 cup of diced celery (about 1-2 long stalks)
- ⅓ cup diced white onion
- ⅓ cup chopped parsley
- 1 ripe avocado
- Untoasted nori wrappers OR gluten-free tortillas
- Raw sauerkraut to taste
- ½ cup chopped fresh spinach
- Crumbled kale chips to top (optional)
- Handful of baby spinach or a few kale leaves
- A few Tbs. of Probiotic & Enzyme Salad
- Mix the dressing of the mustard, lemon juice and nutritional yeast together in a medium bowl and sit to the side.
- Dice onion, celery and parsley, and add to the dressing bowl. Mix together until thoroughly coated and finish by seasoning with black pepper and a little bit of sea salt to suit your taste.
- Chop fresh spinach and set aside separately.
- Cut an avocado lengthwise and remove pit. Scoop out the flesh and cut in lengthwise strips.
- Lay a nori wrapper or the tortilla flat on a plate, and lay down some chopped spinach and sauerkraut, then top with avocado strips right down the center (the long way), avoiding a few inches from the top and bottom. Next spoon some of the mixture from the bowl on top of the avocado strips.
- Top with any add-ons you like. I like to use crumbled kale chips for crunch, but you could also use fresh sprouts.
- When finished, wrap up as you would a burrito, by folding the bottom end up then wrapping the sides towards the middle. Hold in your hands so all the folds are held securely in place.