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Japanese Lettuce Cups

Japanese Lettuce Cups By Charlotte of The Eight Hours @theeighthours As recipes go you can’t find much fault with this one in my eyes, it makes the perfect light and healthy meal...

Japanese Lettuce Cups

Japanese Lettuce Cups
By Charlotte of The Eight Hours
@theeighthours

As recipes go you can’t find much fault with this one in my eyes, it makes the perfect light and healthy meal, easy to quickly throw together and most importantly it tastes pretty damn good. A bit of a personal fave if you haven’t already guessed, I’ve been bulk buying veggies, whipping up batches of these and dining off the leftovers all week.

Trust me it’s so much more than just food in a lettuce leaf, oh please – you were all thinking it.

First things first, you can be as elaborate as you want to be with this one but there is nothing wrong with a bit of simplicity. God knows we all need it sometimes, anything to make life a little easier and meals a little simpler without compromising on benefits and taste.

Lets just say someone went a bit crazy in the local Asian supermarket resulting in an ingredient overload so we decided to make all our sauces and dressings – obviously you don’t need to do this but it really didn’t take that long at all, plus if you’re like me and have a few intolerances this is a great way to know exactly what is going in your sauces. This is just a great way to jam pack a load of fresh veggies into your diet, each of these ingredients are rich in nutrients making it a great dish to eat post workout to get your daily dose of your protein and good fats.

WHAT YOU NEED

FILLING

> 1 baby cos lettuce
> 1 clove of garlic
> 1 small chilli
> 100g firm tofu
> ½ avocado, thinly sliced length ways
> ¼ mango thinly sliced (or try pineapple when mango is not available)
> ¼ cucumber
> ¼ red cabbage thinly sliced
> sesame seeds to scatter on top

WASABI AVO + EDAMAME SPREAD

> 2 teaspoons of wasabi powder
> 1 cup of Edamame beans
> ½ avocado
> 2 spring onions
> handful of coriander
> pinch of salt
> dash of olive oil

SOY DRESSING

> 1 minced garlic clove
> splash of sesame oil
> good squeeze of ½ lime
> 3 tablespoons of tamari (GF Soy)
> 1 tablespoon of maple syrup
> 1 tablespoon of rice wine vinegar

WHAT TO DO

– To make your Wasabi Avo & Edamame Spread simply blend all these ingredients in the food processor and set to one side.

– Do the same with your Special-Soy-Dressing, just mix everything together.

– Now fry off your diced garlic and chili in a little oil and add in your tofu and fry until golden, then slice your tofu into thin strips.

– All your other veg should be sliced into long thin strips.

– Now it’s time to get filling those lettuce cups, simply smear a good dollop of your Wasabi Avo-Edamame Spread then load on up with all your favourites, bit of sauce, sprinkle of sesame seeds and job done.

And there you have it, quite obviously it really is that easy. These are perfect for a quick snack with a few of your favourite ingredients or a bit more of an all-out affair like these, either way you can’t go wrong. Just play around with different combos. I’ve heard trying a Mexican-Lettuce-Cup creation doesn’t taste too bad either…