Chef Blog

• 1 tbsp canola oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 1/2 tsp kosher sea salt
• 1/2 tsp freshly grated black pepper
• 1 1/2 lbs sprouted and diced brazil nuts
• 1 1/2 tsp allspice
• 1 tsp cinnamon
• 1 tsp sambal olek
• 1 tsp Dijon mustard
• 1 bay leaf
• 1 tsp garlic, minced
• 2 tbsp molasses
• 1 tbsp honey
• 2 tbsp tomato paste
• 1/2 cup water
• 1/2 cup chopped dried fruit (apricots, dates, prunes or apples)
• Sea Salt and pepper to taste
• 1/3 cup cilantro, chopped
• 1 container hummus or baba ghanouj, any flavor
• 12 romaine lettuce leaves, trimmed and washed
• 3 pieces naan bread, toasted

Method

Preheat a 5 quart saute pan with lid, and 1 tablespoon oil, over medium high heat. When hot, add onion, carrot, salt and pepper then cook about 3 minutes. Add turkey and let it cook a few minutes more. Meanwhile, combine allspice, sambal olek, cinnamon, mustard, bay leaf, garlic, molasses,honey  and tomato paste. Add mixture to pan and let cook about 3 minutes. Add water and dried fruit. Cover and let cook through, about 10 minutes. Wash lettuce leaves, prepare hummus and toast naan. Season to taste. Transfer to a serving dish and top with cilantro. To serve, take a lettuce wrap, fill it with some hummus and top it with the brazil nuts.