Ok, let's be 100% honest. There are days when we simply don't have the time to cook or prepare a Michelin Star-looking meal. At least that's been me lately. Whenever I'm not traveling and promoting exotic eco hotels, my days transform to being glued to my computer for 8+ hours straight replying to emails, writing stories on the blog, attending skype meetings, researching new eco hotels and conscious brands, coming up with new ideas, etc (I could go on for hours!)...My days honestly go by so fast that I no longer have the 2hrs per meal I used to dedicate to cooking and enjoying my yummy plantbased creations. So, for all those mindful workaholics out there who can relate, I've decided to start sharing some really fast- yet incredibly delicious and nutritious- recipes I've been coming up with. Like today! Today was all about devouring these spelt tortillas topped with portobellos and spinach sautéed in coconut oil and rosemary, topped with a second layer of avocados, tomatoes and a tahini-hemp oil-salt-lemon juice dressing. Less then 10 minutes to make, entirely made from scratch, organic, full of nutrients and mouthwatering! I've talked about spelt before but if If you haven't heard of it, it's been proven to be healthier than wheat since it offers a broader spectrum of nutrients from vitamin B2, manganese, niacin, thiamin, copper to vegan protein. And...the fact that it combines good doses of these nutrients has shown to help persons with migraine headache, atherosclerosis, or diabetes. AND...it's also incredibly easier to digest! And...don't even get me started on the wonders of hemp oil, avocados and tomatoes!

I hope you guys enjoy this recipe! xx

Ingredients:

SPELT TORTILLAS (you can buy these at Whole Foods but I prefer to make them at home. The brands at WholeFoods tend to use Palm Oil and its production, as you know, kills forests and orangutans) This spelt tortilla recipe I learned from "Oh She Glows" and loved it!

-2 cups light spelt flour

-1/2 teaspoon fine grain sea salt

-1/2 teaspoon baking soda

-3/4 cup almost boiling water

-1 tablespoon extra virgin olive oil

In bowl, whisk together the flour, salt, and baking soda. Add the hot water and oil and stir. A sticky looking dough will come together. "Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again."

Make little balls with the dough and place in the bowl. Cover with a towel or napkin so it doesn’t dry out. "Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use a nonstick mat. Sprinkle the mat with a dusting of flour. Roll the dough all directions into a circular shape until it's paper thin." Drizzle the tortilla with a tiny bit of coconut oil and cover the entire surface.

"Place the tortilla on the preheated skillet. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest. Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge."

SAUTEED SPINACH AND PORTOBELLOS

-1/2 cup portobello (sliced)

-1/2 cup to 1 cup spinach leaves

-2 tbsps coconut oil

-1/2 tsp rosemary

-Pinch salt

On a skillet on medium heat, add the coconut oil and rosemary. As it starts to bubble up, add the portobellos and spinach. Don't sauté for too long. Just enough to add taste to the veggies. 1-2 minutes. Set aside.

TAHINI DRESSING

You can make your tahini paste at home or simply buy the organic paste at WholeFoods. That's what I do since tahini is only sesame seeds and sesame or avocado oil processed in the food processor. Try to choose brands that don't use palm or vegetable oil please! A great brand is Sun & Seed.

-1/2 tbsp Tahini paste

-1 to 2 tbsps lemon juice

-1 tbsp Olive Oil

-Pinch Salt

Mix all ingredients in a bowl. Set a side.

TOPPINGS:

-1/2 cup tomatoes (diced)

-1/2 cup avocado (diced)

On a plate, place your baked tortilla and top it with the sautéed veggies, tomatoes, avocados, and the dressing and enjoy! Simple and delicious!