Happy New Year! I hope you’ve had a fun end of 2017 and a loving start of 2018 :) May the new year bring you abundance, love and lots of good food! This week I want to share a recipe with you that I made somewhere in June but never got ‘round to sharing: Falafel Wrap with Avocado Salsa.
The wraps I used were gluten free wraps Simon brought home from the organic store. I had difficulty digesting them (at the time I didn’t realize why – now I know that I function better when I avoid grains and sugar) so I ended up eating the filling and slipping the actual wrap onto Simon’s plate lol :) Sounds familiar?
The wraps are filled with Romaine lettuce, quinoa, avocado salsa and the butternut squash falafel I shared last week, drizzled with a generous serving of lemon tahini sauce. For a grain-free low carb keto version, you could use Romaine lettuce as a wrap, red cabbage leaves, collard greens, nori seaweed… and replace the quinoa with extra avocado. I was thinking of creating a coconut flour wrap too – would you be interested in the recipe?
Now that we’re at the beginning of a new year, I also wanted to share something personal and very close to my heart. My life has taken a surprising turn the last couple of months. Health issues have forced me to change my diet and all of these changes have had a big impact on my work and my beliefs. I won’t go into detail right now, but if you’d like me to share more about what’s happening in my life, let me know in the comments.
Also, I’d love for you to share what else you’d like to see on the blog: more low-carb keto recipes, more info about why I’ve switched to this way of eating, how you can get started yourself…
Any suggestions for future blogposts or videos are welcome in the comments!
Big hug & talk to you soon,
Julie
PS: Looking for inspiration to start the new year full of energy? Simon & I will be hosting 4 new raw, vegan and keto workshops in Ghent and Kortrijk! You can find all the details right HERE.
Falafel Wrap with Avocado Salsa
DIRECTIONS:
Avocado Salsa
Mix all the ingredients in a bowl. Season with olive oil, lemon juice, sea salt and cayenne pepper to taste.
Falafel Wraps
Fill your wraps with avocado salsa, quinoa (or more avocado), Romaine lettuce and as many falafel balls as you’re hungry for. Drizzle with lemon tahini sauce and enjoy!
JULIE’S TIPS & TRICKS:
- This avocado salsa will stay fresh for at least 2 days in the fridge.
- Not a fan of cucumber or tomato? You could replace them with finely sliced bell pepper, white celery, cubed zucchini… or even leftover roasted veggies like Brussels sprouts or celeriac. Those taste amazing with the avocado and tahini sauce!
Now I would love to hear from you!
What else would you like to see on the blog?
More low-carb keto recipes, more info about why I’ve switched to this way of eating, how you can get started yourself…
Any suggestions for future blogposts or videos are welcome in the comments!
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Hey Julie,
Ik vind het super dat je met je recepten meer en meer de keto richting uit gaat! Mijn mama heeft kanker en moet hierdoor ook een streng ketose dieet volgen. Maar meeste recepten die nu te vinden zijn, zijn vaak met veel melkproducten (wat ze ook niet mag), eieren en vlees. Dus vegan keto is zeer welkom! Ook voor mezelf en andere familieleden die het Candidadieet volgen komt dit goed van pas! Ik hoop alvast dat je je gezond snel kan verbeteren met je voeding. Ik vind je recepten altijd super en je boeken ook!!
Veel liefs, Suzan