Eating Raw-Basil Zucchini Wraps

Basil Zucchini Wraps



I love wraps. They are a quick, easy way to throw together a tasty, healthy lunch or dinner. These wraps have a zucchini-basil base with a little coconut thrown in. Black sesame seeds add a little color and nutrients. For the filling, a quick dice of some veggies combined with spinach cream is perfect. These are quick, easy and bursting with flavor. The wraps will keep in the refrigerator for a few weeks, properly wrapped.

Zucchini Basil Wraps
  • 3 cups chopped zucchini
  • 1 young coconut, flesh from
  • 3/4 cup ground flax
  • 12 leaves fresh basil
  • pinch Himalayan Salt
  • pinch ground pepper
  • black sesame seeds
  1. Place all ingredients except black sesame seeds in blender.
  2. Blend until smooth.
  3. Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
  4. Sprinkle sesame seeds on top.
  5. Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable.
  6. Cut into 5″ squares. Makes 12.
Spinach Cream Dressing
  • 1 cup macadamia nuts
  • 1/2 cup water
  • 1 cup young Thai coconut flesh
  • 1 clove garlic
  • 2 cups spinach, raw
  • 1/2 lemon, juice
  • pinch Himalayan Salt
  • pinch pepper
1. Place all ingredients in high-speed blender and blend until smooth.
Assembly:
  • 2 carrots, cubed
  • 2 cucumbers, cubed
  • 2 avocados, cubed
  • 2 tomatoes, cubed
  • 1 cup jicama, cubed
  1. Mix all vegetables together.
  2. Add spinach cream to the mixture by spoonful. (to taste). Combine.
  3. Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.
Makes enough filling for 4 to 6 wraps.

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