Raw Bento

I’ve never found napa cabbage attractive to eat but would do so in Asian soups and use it in my own homemade kimchi. But I got sick of romaine wraps so I grudgingly tried napa cabbage and it’s awesome!

The leaves are very firm and holds veggies well and the taste when raw is so mild that it would match pretty much any dip or pate.

I was inspired by a post on Choosing Raw and set about to make my own version.

The fiery orange sauce you see above is my attempt at making zucchini hummus.

Adapted from Alissa Cohen‘s Living On Live Food:

1 zucchini
1/4 cup sesame seeds
1 clove garlic
Juice of half a lemon
1/4 cup olive oil
1 tsp paprika
1/2 tsp cayenne
Sea salt to taste

I probably used too much paprika so it looked so orange. But the big question is, did it taste like hummus? I’m afraid not. Perhaps I need to use tahini, instead of raw sesame seeds. I detest sprouted chick peas so I wouldn’t make a raw version. However, as a dip in its own right, it was very tasty with a slightly spicy kick.

I drizzled the sauce generously over chopped tomatoes, avocado, and broccoli sprouts with napa cabbage leaves as the wraps. It was very delicious but I would probably put the sprouts at the bottom to make eating easier, or eliminate them altogether and use something else like cucumber.