Saturday, January 12, 2013

Roasted Root Vegetable and Hummus Wrap

This weekend. (big sigh of relief). Even though it's only Saturday night, this weekend has been wonderful. Full of cooking, much needed down time, girlie music and a picnic at the park. Just wonderful. : )

I wish weekends were longer. They're so rejuvenating and refreshing. They allow me time to do some of the things I really enjoy; to cook, to be outside, to sleep in and to drink my coffee in peace. I just love them.

The picnic today was the perfect addition to a relaxing weekend. It was 80 degrees outside and sunny!! A few close girlfriends and I packed a lunch and met at the park to be silly, talk loud and eat. What's more fun than that?

Our conversations have morphed over the years from how gorgeous we think Heath Ledger is in The Patriot (Hello, 7th grade!) to buying homes, moving to new places, and starting careers. It's strange to think how many years have passed by us -- it seems like only yesterday I was crying over Jack and Rose not being able to spend the rest of their fictional lives together (!).

I love that our conversations are not only silly but heartfelt and serious when needed. We can discuss anything together, whether it be silly Hollywood crushes (Ok, maybe those still exist at age 24..?) or serious life decisions. We're there to walk with each other through all of those situations and to enjoy each other's company along the way. Especially on a beautifully sunny day at the park! ; )

Here's to wonderful friends who stick together through it all!

Anne





















Roasted Root Vegetable and Hummus Wrap
Serves 4


4 whole wheat tortillas
2-3 roasted organic carrots cut into strips*
1large or 2 small roasted organic beets cut into strips*
a few handfuls fresh organic spinach
a chunk of organic, humanely raised goat / sheep's milk feta cheese
kalamata olives
homemade hummus

*To roast: lay cut vegetables on cooking sheet and drizzle with olive oil or ghee. Roast on mid to top range oven rack at 375 until tender (15-20 minutes depending on thickness).



Homemade Hummus:
Adapted from Smitten Kitchen

1 can chickpeas 
1-2 cloves roasted garlic 
1 tablespoon tahini 
juice from 1/2 a lemon 
a couple glugs of rosemary olive oil (or regular olive oil is fine)
a good sprinkle of salt 

Cook the chickpeas and then peel the skins. Deb suggested rubbing the chickpea between your fingers and the skin should rub right off. I did exactly that and couldn't agree more.  

Whirl the chickpeas in a food processor until chunky. Throw in the other ingredients and continue to blend. Stream in olive oil and blend until creamy. 











Since this is full of fresh ingredients I really encourage you to buy local, organic produce. You can taste a difference in flavor. When food is in season, it's bursting with flavor. (Plus, support your local farmers!!)

To assemble wrap:

Spread hummus on whole wheat wrap
Pile on the fresh spinach 
Layer the sliced roasted vegetables
Sprinkle the feta cheese
Tuck some olives in there somewhere 
Wrap in foil like a burrito and you're good to go! 



It takes a lot of wisdom to be silly.


2 comments:

  1. This looks a-mazing! And what gorgeous photos! You are so talented in so many ways!

    ReplyDelete

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