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Raw: The UNcook Book Publisher: HarperCollins Publishers © 1999 by Juliano Brotman and Erika Lenkert ISBN: 0060392622

Reprinted with permission from the author, Juliano Brotman.

Haiku Burritos (p. 147)
Serves 2

Japanese burritos - right on!

Ingredients

• 1 cup mashed avocado
• 2 teaspoons minced jalapeño
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons fresh-squeezed lemon juice
• 2 large romaine lettuce leaves
• 2 teaspoons organic stone-ground mustard
• 1 pickle, sliced lengthwise into strips
  or 1/4 cup Mellowkraut (for recipe see page 241)
• 1/3 cup wakame seaweed, thinly sliced
• 1/2 cup burdock, grated
• 1/3 cup chopped onion
• 1/3 cup red bell pepper, chopped
• 1/4 cup corn kernels, cut from the cob
• 2 tablespoons Nama Shoyu

Directions

In a mixing bowl, stir together the avocado, jalapeño, garlic, ginger and lemon juice. On each lettuce leaf smear half the avocado mixture, mustard, pickle or Mellowkraut, seaweed, burdock, onion, red bell pepper, corn and Nama Shoyu. Wrap like a burrito, hold like a taco, and devour.