Posts Tagged ‘wrap’

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RAW CURRY NUT MAYONNAISE RECIPE

September 27, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Raw mayonnaises are such a wonderful thing to always have in your fridge. Use as a dip for raw vegetables sticks for a tasty snack, spoon on a raw burger or in a raw vegetable wrap for a quick and satisfying lunch.

In a raw dehydrated courgette wrap :

On a raw dehydrated soft tomato and herbs soft taco shell :

To make a jar of raw curry nut mayonnaise :

1/2 cup (about 75g) brazil nuts or cashew nuts (I used a mix of both), soaked for at least 4 hours

2 tbsp olive oil

1 tbsp soy lecithin* (not raw)

1 tbsp nutritional yeast* (not raw)

2 cloves garlic

1 freshly squeezed lemon

1/2 tsp curry powder

1/2 tsp turmeric (optional)

1 pinch salt

1 splash agave syrup or your favourite low glycemic index sweetener

1/2 cup pure water

Blend until perfectly smooth in a high speed blender. Will keep in the fridge for over a week.

Keep Smiling.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW GREEN MAYONNAISE AND AVOCADO WRAPS RECIPE

September 20, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Wraps are so fast and easy to throw together for a satisfying lunch. This one simply uses salad leaves to wrap deliciously creamy avocado and raw marinated and dehydrated vegetables and is served with a spirulina sun flower seeds mayonnaise.

For the green mayonnaise :

4 tbsp sunflower seeds, soaked for at least 4 hours

2 tbsp freshly squeezed lemon juice (about 1/2 a lemon)

1 tbsp apple cider vinegar

1 tbsp soy lecithin* (not raw)

1 tsp sweet white miso

1 tsp spirulina

Blend all ingredients with just enough water until perfectly smooth. This can take a few minutes, and you will need to scrape the sides of your blender.

To assemble the wraps, lay some salad leaves flat, add some avocado cubes, your choice of vegetables (I used red onions, cherry tomatoes and red and yellow bell peppers), and some mayonnaise. Serve with extra green mayonnaise.

Note: You may use your chopped or julienned vegetables as such, or if you have some time, marinate them in some olive oil and tamari. If you have even more time, dehydrate the marinated vegetables for a few hours. I usually prepare dehydrated vegetables ahead ; this way I have them handy to add to wraps or other meals over the week.

Keep Smiling

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW VEGAN GLUTEN-FREE ‘MEAT-BALLS’ WRAPS

September 2, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

These raw, gluten-free, vegan, no neat, ‘meat-balls’ wraps make for a satisfying lunch.

Wraps : 

3 courgettes (zucchini) – I used 2 green and 1 yellow

1 tbsp olive oil

1 tbsp lemon juice

1 pinch cayenne pepper

1 tsp coriander, ground

1/4 tsp salt

1/2 cup flax meal or flax seeds

If using flax seeds, process them into a coffee grinder or a similar device to produce a fine flour.

Blend the courgette, olive oil, lemon juice, cayenne, coriander and salt in a high-speed blender until smooth. Add the flax meal and blend again.

Transfer the batter onto a dehydrator sheet, spreading it evenly into a thin layer.

Dehydrate at 42°C for about 12 hours, or until you are able to peel the wrap off the dehydrator sheet without breaking it. Peel off the dehydrator sheet, turn over, and dehydrate for another couple of hours, until both sides of the wrap feel dry, whilst still being pliable.

Raw Mediterranean-style ‘grilled’ vegetables :

1 red bell pepper

1 yellow red pepper

red onion

2 tbsp olive oil

2 tbsp tamari

Thinly slice the bell peppers and the onion. Mix with the olive oil and tamari and dehydrate for up to 8 hours.

No meat raw meat balls :

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

half a dozen sun-dried tomato halves, soaked for at least 1 hour

a dozen de-stoned black olives

2 shallots

2 cloves garlic

1 handfull fresh dill

1 handfull fresh coriander

1 handfull fresh oregano

1 tbsp lemon juice

1 tsp ground cumin

1tsp ground coriander

1/4 tsp black pepper

1/4 tsp salt

Process all ingredients in a food processor until thoroughly mixed. Form into small meat balls and dehydrate on non stick dehydrator sheets for up to 24 hours.

Raw Mayonnaise / Sour cream :

1/2 cup cashew nuts

3 tbsp lemon juice

1 tbsp tahini

1 pinch salt

Bland all ingredients in a high speed blender with enough water until smooth.

To assemble, arrange greens of your choice on the wrap. Top with the raw ‘grilled vegetables’, a few no meat ‘meat balls’ and a some raw mayonnaise. Enjoy.

Stay Well and Happy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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