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Now for a weekend brunch you can wholeheartedly get your teeth sunk into. Green & Leithy’s RAW Breakfast Burrito…

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Creamy avocado, mushroom and sprouted buckwheat, punchy lemon juice and spring onions, warming peppercorns and mustard seeds, fresh, fresh, fresh oregano and thyme. Swirl in an extra handful of crunchy buckwheat, some sweet and juicy tomatoes, wrap in a sexy cabbage leaf (yes, cabbage is hot), sprinkle on some nutritional yeast- wham bam thank you ma’am.

Quick, simple and refreshingly wholesome. Kept whole, these guys would travel well as an excellent on the go snack, full of energising plant power. Clean and nourishing…

(Serves 2, vegan, gluten free, RAW)

  • 2 Sweetheart Cabbage leaves (or other cabbage, large lettuce leaves etc)
  • 120g Sprouted Buckwheat
  • 1 small Avocado
  • 1 clove of Garlic
  • 1 tbsp of fresh Oregano and Thyme
  • 2 Spring Onions, very finely sliced
  • 3 Chestnut Mushrooms, grated
  • 6 Cherry Tomatoes, quartered
  • juice of 1/2 Lemon
  • 1/4 tsp Peppercorns
  • 1/2 tsp Mustard Seeds
  • 1 tbsp Nutritional Yeast (optional)
  1. Set aside the cabbage, mushrooms, 20g of buckwheat, the tomatoes and the spring onions
  2. Blend the remaining ingredients for a few minutes, until very smooth and creamy
  3. Transfer to a bowl and stir in the excess buckwheat, the mushrooms and the spring onions
  4. Allow to marinate for 30 minutes
  5. Spoon half of the mixture onto half of each leaf
  6. Scatter the tomatoes on top and roll