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.
Filling for Wraps:
2 carrots, cubed
2 cucumbers, cubed
2 avocados, cubed
2 tomatoes, cubed
1 cup jicama, cubed
Assembly:
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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