Wrap with mustard greens from Mikoto's garden

Inside the mustard wrap

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Mustard leaf
sprouted quinoa (black, red, white varieties)
protein mixture (1 tbs hempseed protein, 1 tbs tahini, a spoon of miso and 1/2 tsp umeboshi plum)
grated carrot
purple sauerkraut

Rainbow mustard wrap ups Holly and I made!

Holly came over with produce from her garden, including a super huge purple coloured mustard leaf. It was quite magnificent. Recipes I have seen for raw food 'soft tacos' came instantly to mind, so we made something of a wrap up. 

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Walnut meat like bit (haha)

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Shelled walnuts, ABC butter (almonds, brazil, cashews),

olive oil, salt, fresh time, ponzu sauce (japanese dipping sauce that we found in the cupboard, anything like tamari would work or whatever)

a little coconut oil and amy's morrocan spice

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wrap in mustard leaf with avocado, capsicum and red cabbage.

Delicious and mustard firy, we were really super happy that the avocado was in our lives.

Definately need a rainbow

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greens from garden, including curly lettuce that tasted salty and dandelion greens
grated carrot
purple cabbage sauerkraut
sprinkle of lentil sprouts
nasturtium
dressing of hemp oil, ume su; umeboshi plum vinegar and organic Eden yellow mustard
then I added a scrambled egg on the side (from our chooks)
I was trying to emulate something similar to my favorite salad I was making when I was Avignon (Sud de France) last year. It was simple - beautiful round leaved lettuce, maybe it's called butterhead in English, carrot lacto-ferment (karotten sauerkraut), delicious gomasio!! (that's what the salad I just made now definately lacked) and a dressing of amazing french biologique mustard, ume su and some organic cold pressed oil made out of yellow flowers. It was the best but the ingredients were all locally specific and I guess all food moments are about time and space and being wherever you are enjoying things as they are. I really enjoyed my rainbow salad moment in the last light of the day.