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lettuce and cashew nut wraps with tahini dressing

Lettuce is great on a weight-loss programme because it's a diuretic. It's also a calming food and can even help dry up dampness in the body caused by yeast and bacteria brought on by poor digestion. Have a look at your tongue in the mirror. If there's a white or yellow coating, a line down the middle or cuts or serrations at the very back, then it's lettuce to the rescue. These wraps are also great for packed lunches. Try some of your own fillings - chopped cooked chicken or flaked tuna make good alternatives to the cashew nuts.

makes 6
6 large lettuce leaves (Cos, iceberg or oak leaf)
1 carrot, peeled and cut into fine julienne (matchstick) strips
1 red pepper, deseeded and finely sliced
2 spring onions, trimmed and finely sliced
75 g cashew nuts, roughly chopped
75 g beansprouts
2 tbsp tamari sauce

dressing:
3 tbsp tahini
1 tbsp cider vinegar

1. Prepare the dressing by mixing all the ingredients, together with 3 tablespoons of cold water, in a small mixing bowl.
2. Arrange the salad leaves on a large platter.
3. Mix together all the other ingredients and divide between the lettuce leaves. Spoon a little of the dressing over the filling to taste. Roll the leaves around the filling and secure with a toothpick.
4. Serve the wraps with the remaining dressing to the side.

More wonderful recipes can be found in the You Are What You Eat Cookbook.