Vietnamese Crèpe - Vegan - Vegetarian Recipe

Ingredients

• 1 C quinoa, soaked for 12 hours or overnight
• 1 C brown rice, soaked for 12 hours or overnight
• 2 C filtered water
• 1 C spinach leaves (tightly packed)
• 1/8 tsp spirulina
• pinch of sea salt
• 1 tsp cold-pressed coconut or sesame oil
• 1 red chilli, deseeded and finely sliced
• 1 spring onion, finely chopped
• 1/2 C + 2 Tbsp tangerine juice
• 1/2 C lime juice
• 1/8 C tamari
• 1/4 C coconut sugar
• 2 Tbsp finely grated ginger
• 1 clove garlic, finely grated
• zest of 1 lime
• pinch of salt
• 1/2 a finely chopped fresh red chilli
• 4 handfuls of mesclun
• 4 handfuls of bean sprouts
• 1/4 red cabbage, shredded finely
• 8 overnight pickled turmeric baby carrots (recipe in Little Bird Goodness) or 2 carrots, julienned
• 3/4 C cashews
• 2 avocados, sliced
• 2 mandarins, cut into segments
• small handful of fresh coriander leaves
• small handful of fresh mint leaves
• small handful of fresh basil leaves
• 1 lime, cut into wedges