Lettuce Veggie Wraps

This has got to be my favorite recipe to date. I could seriously eat this meal every single day.

It has so much flavor, it’s crunchy and sweet, (plus it is warm for anyone who needs warm nourishing foods right now). Bon Appetit!

• 1 tablespoon coconut oil
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, crushed and finely chopped
• 2 medium carrots, peeled and finely diced
• One 8-ounce can bamboo shoots, drained and finely diced
• 8 ounces fresh asparagus, blanched and thinly sliced
• 9 fresh shiitake mushrooms, stemmed and sliced
• 4 tablespoons tamari sauce
• 2 heads butter lettuce, leaves separated
• 1 medium red Fresno chile, seeded and finely chopped (optional)
• 1 large green onion, green part only, finely chopped
• 1 small handful fresh cilantro leaves
• 1 Red Blood Orange or 3 small oranges segmented
• 1/4 cup roasted peanuts, finely chopped or ground

1. Heat a pan over high heat and add the coconut oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute.
2. Add the carrots and stir-fry until tender, 2 minutes.
3. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more.
4. Season with the tamari soy sauce and stir well
5. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves.
6. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, blood red oranges and chopped roasted peanuts and serve.

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Big Hugs & Health,

Katie