12 Days of Wellness: Day 7 + {Bonus} Recipe: Holiday Pinwheels

Day 7: BYOF

It's time to get more practical with our 12 days of wellness. The first 6 days focused on some conceptual ideas, which I love and feel are so important to truly make lifestyle changes. But we also need practical advice and tips that we can use in our day-to-day life. 

One thing that I've learned since adopting a whole-food, plant-based diet, is that bringing my own food is a must. This is especially easy during this season because holiday parties are notoriously pot-luck. Today, I'm sharing a new recipe for vegan pinwheels!

These pinwheels are loaded with herb-y flavor, full of crunchy veggies, and packed with fiber and protein to really fill you up. PLUS they're red and green, because we're festive over here. 

These come together in less than 30 minutes of active time! Perfect for any holiday partay! I hope you'll give these a try...

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Happy Holidays Pinwheels 

Makes: About 35 roll ups

Prep Time: 30 minutes (not including cashew soak)

Total Time: 1 hour 30 minutes 

Ingredients

For Herbed Cashew Sour Cream:

1 cup raw cashews*

1/4 cup almond milk, or other non-dairy milk

2 TBSP non-dairy yogurt, plain

1 tsp lemon juice

1 tsp apple cider vinegar

1 medjool date, pitted and soaked for 10 mins

1/2 tsp onion powder, more to taste

1/2 tsp garlic powder, more to taste

1 TBSP fresh flat leaf parsley, finely chopped

1/2 tsp fresh dill, finely chopped

1/2 tsp sea salt

Fresh ground pepper, to taste

Veggie Ingredients:

1/2 cup green bell pepper, finely diced

1/2 cup red bell pepper, finely diced

2-3 green onions, thinly sliced

5 whole wheat flour tortillas

Directions

Placed cashews in a bowl with cool water. Cover and soak for at least 2 hours or overnight.

To prepare Herbed Cashew Cream Cheese: Place cashews in a food processor with 1/4 almond milk to start. Blend until smooth, scraping the sides as needed. Add remaining ingredients: non-dairy yogurt, date, spices, salt and pepper. Blend again until very smooth and creamy. The texture should resemble cream cheese or sour cream. Set aside.

Prep veggies and lay out tortillas on a flat surface. Coat tortilla with a layer of herbed cream cheese. Sprinkle peppers and green onions generously, ensuring even spacing.

Carefully wrap the tortilla in a tight roll. Use additional cream cheese to 'seal' if needed. Repeat until all tortillas are filled and rolled. Place on a platter and cover with plastic wrap. Refrigerate for 1-2 hours.

Remove and slice into small wheels with a serrated knife. Serve with any leftover herbed cashew cream cheese (it also makes a great veggie dip!) Enjoy!

I do not recommend making these a day in advance as the tortillas become soggy and no one wants soggy tortillas!

Notes:

*If pressed for time, you can quick soak cashews by placing in a small saucepan covered in water. Bring to a low boil, cover, and simmer for 20 minutes. Be sure to check frequently and add water if your cashews dry out during simmering. 

Nutrition:

Serving Size: ~4 pinwheels  Total Calories per serving: 180  Total Fat: 8 g

Sodium: 150 mg  Potassium: 200 mg  Total Carbohydrate: 24 g

Fiber: 3 g  Sugar: 4 g  Protein: 6 g  

Vitamin A: 24%  Vitamin C: 78%  Calcium: 3%  Iron: 8% (Percent Daily Value)

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12 Days of Wellness 

• Day 1: Guilt

• Day 2: Community

• Day 3: Goals

• Day 4: Rest

• Day 5: Stress

• Day 6: Activity

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Looking for more inspiration? Find nutritious plant-based recipes here + check out more health and nutrition tips here. 

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