Chlorella Crispy Tacos & Chickpea Lettuce Wraps

2 Superfood dinner you’ve never tried before and your body will thank you for!

Chlorella Crispy Tacos

Cauliflower Taco Shell
2 Cups Cauliflower Florets
1 Tsp Flaxseed Meal
3 Tsp Water
1/2 Tsp Dried Oregano
1/2 Tsp Garlic Powder
1 Tbsp Cornstarch
Salt & Pepper to Taste
1/2 Tsp Sun Chlorella Powder

Taco Filling
1-Pound Firm Tofu
1 Tbsp Sriracha
1 Tbsp Maple syrup
1/2 Cup Fine Cornmeal
1 Tsp Chili Powder
1 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/8 Tsp Pepper
1/4 Cup Oil

Taco Sauce
1 Ripe Avocado
⅓ Cup Fresh Cilantro
3 Tbsp Lime Juice
⅔ Cup Water
3g/1 Tsp Sun Chlorella Powder
Salt, to Taste

Toppings
Chopped Tomato
Chopped Onion
Sweet Corn
Avocado


Chlorella Crispy Tacos

Cauliflower Taco Shell

  1. Place cauliflower in a food processor and pulse until mostly fine. Transfer to a bowl and microwave for 2 minutes. Wait until slightly cool and then place the cauliflower in a cheesecloth and squeeze out as much moisture as possible.
  2. In a medium mixing bowl, add the cauliflower, flaxseed meal, water, dried oregano, cornstarch, garlic powder, Sun Chlorella Powder, salt and pepper.
  3. Place plastic food wrap on the table and put small dough in the center and then place another layer of plastic food wrap. Roll the dough into flatten.
  4. Remove the top layer of wrap and place a bowl upside down over the dough to make a circle.
  5. Heat a medium-sized skillet on medium. Place a tortilla dough in the pan, cook for 3 minutes on each side.

Taco Filling

  1. Cut the tofu into cubes. In a medium mixing bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture.
  2. In another wide, shallow plate, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
  3. In a non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces crisp up on all sides.

Taco Sauce

  1. Combine avocado, cilantro, lime juice, water and Sun Chlorella Powder in a juicer and process 2-3min to make sauce.

 

Assemble

  1. Gently spoon the prepared tofu filling into taco shells.
  2. Top with all your favorite toppings such as tomato, onion, sweet corn, avocado and taco sauce.
  3. Enjoy!

 

Greek chickpea lettuce wraps


Greek chickpea lettuce wraps

For the wrap
2 Cups Chickpeas or Garbanzo Beans
1 Tbsp Olive Oil
1 Tsp Chili Powder or Paprika
1 Tsp Ground Cumin
1/2 Tsp Garlic Powder
Salt and Freshly Ground Black Pepper to Taste
6-8 Romaine Lettuce Leaves

Cilantro Jalapeno Sauce
2 Cups Packed Cilantro
3g/1 Tsp Sun Chlorella Powder
1 Chopped Jalapeño
1/2 Small Ripe Avocado
1/4 Cup Almond Milk
1 Large Juicy Lime, Juiced
2 Garlic Cloves
Salt & Pepper to Taste

Chickpeas

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chickpeas, chili powder, garlic powder, cumin and generously season with salt and pepper. Sauté for 3-5 minutes or until the chickpeas are crunchy.
  2. Cilantro Jalapeño Sauce

    1. Add all the ingredients to a blender and pulse for 2-3 min.

    Assemble

    1. Place chickpeas evenly onto 6-8 lettuce leaves and drizzle with Cilantro Jalapeño Sauce.
    2. Enjoy!