Jamie Oliver's Colorful Rainbow Wrap

Absolutely wonderful and so easy to make.  For my lunch today for sure.


Ingredients

• 2 small raw beets, different colors if possible
• 2 carrots
• 6 oz. green cabbage
• 1 firm pear
• ¼ bunch fresh mint
• ¼ bunch fresh Italian parsley
• 5 tablespoons plain yogurt
• ½ teaspoon English mustard
• 3 teaspoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 6 small whole wheat tortillas
• 2 oz. feta cheese

Directions:

1. Wash the beets and carrots under cold running water, scrubbing with a scrubber to get rid of any
dirt (there’s no need to peel them). Pick off and discard the wispy ends from the beets.
2. Hold a box grater steady on a cutting board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
3. Coarsely grate or thinly slice the cabbage, then discard the core and add to the bowl. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl. Finally, hold the root end of the beets and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
4. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
5. Add the yogurt, mustard, cider vinegar and olive oil to a glass jar. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more yogurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad.
6. Drizzle most of the dressing over the salad — just remember you can always add more but you can’t take it away, so be cautious. Divide the salad between the tortillas, then crumble a little feta over each.
7. Roll up the tortilla wraps, tucking them in at the sides as you go, then ser

My Favorite Fruit Salad

Finding the right combination of fruits is the key to success.  Yesterday I was at Carrefour Market in Amman and there were tons of fresh fruits already cut and ready to pour in a bowl. It was heaven.  There was bowl of pomegranate seeds.  I had never put pomegranate seeds in a fruit salad before but I was game.

Amazing how we create recipes based on what we have in the frig.  I had some wonderful raspberry yogurt too and I thought walah!!  So here is what I did.

Ingredients:

• 1 1/2 cups of chopped strawberries
• 1 cup of pomegranate seeds
• 1 cup of pineapple
• 2 bananas chopped
• 3/4 cup of kiwi (peeled of course)
• 2 tablespoons of dried coconut
• 1/4 cup of chopped walnuts
• 1 small cup of flavored yogurt with fruit (I used raspberry yogurt)

Directions:

The directions are simple. Pour all in a bowl and mix.  The yogurt I used was real thick, almost like ice cream and so it was so yummy.  The flavors were just perfect.