One 11-inch sandwich wrap (on the Ciscoe show we used "Indian Life Foods" spinach wraps)
1/4 cup softened cream cheese
1/4 cup hummus, your favorite flavor
12-16 thin slices organic English cucumber
1 organic tomato, cut into thin slices (about 8)
12-16 organic spinach leaves
4-6 slices turkey breast (about 4 ounces)
Place the spinach wrap on a work surface and spread a thin layer of the cream cheese evenly over the surface. Spread a thin layer of hummus over the cream cheese.
Now, imagine that the end result will be a multi layered pinwheel?
Spread the turkey slices evenly over the bottom half of the wrap. Lay the tomato slices, the cucumber slices and the spinach slices around the surface of the wrap, leaving the top third open. (This will allow for overfill as you roll.)
Starting from the bottom of the spinach wrap; tightly roll it, tucking in the ingredients as you roll, until the outer seams meet. Wrap the pinwheel in plastic wrap and refrigerate for 1/2 hour to overnight.
Slice into 3/4 inch slices.
Recipe developed by Lynne Vea
Nectarine and Grape Salad with Honey-Lemon Dressing
(Makes about 2 cups of salad)
2 medium organic nectarines, pitted and cubed
1 cup organic red or green grapes
1 teaspoon lemon juice
1 tablespoon honey
Place the nectarines and grapes in small bowl. Combine the lemon juice and honey. Toss with the fruit. You may add fresh chopped mint, seasonal berries or your favorite yogurt to the mix!
Recipe developed by Lynne Vea
