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.