Raw veggie wraps are possibly the best way of getting an entire salad into your diet without even trying. They are very easy to make and also they are very delicious and nutritious!

For the wrap:

  • 2 medium courgettes, peeled and chopped
  • 2 medium tomatoes, chopped
  • 100g (3oz) ground flaxseeds
  • 50g (1¾oz) walnuts, soaked for 4–8 hours
  • juice of 1 lemon
  • 4 tbsp extra virgin olive oil½ tsp Himalayan salt

For the filling:

  • two carrots
  • 2 beetroots
  • two green apples
  • 2 ripe avocados
  • 8 parsley sprigs
  • 240g (8½oz) Cashew Cheese

Blend all the wrap ingredients to a paste, using your blender’s tamper to ensure that there’s always some of the mixture in contact with the blades.

Divide the mixture into 4 equal portions and spread each of these into round, thin tortilla shapes over Teflex sheets.

Dehydrate at 48°C for 8 hours. Turn over the circles onto mesh sheets, peel off the Teflex sheets and dehydrate for a further 3–5 hours.

Scrub the carrots, beetroots and apples under running water – there’s no need to peel them. Grate them on a grater or using a mandoline with the julienne blade inserted.

raw veggie wraps

Cut the avocados into halves, remove the stones and slice the flesh while it is still in the skins. Scoop out the slices into a bowl.

Fill the centre of each wrap with layers of veggies and parsley sprigs. Give the veggies a coating of the cheesy sauce, then roll up the wraps and secure them with hemp string.

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