Spinach Wraps
 
 
Author:
Recipe type: Lunch
Cuisine: Raw Food
Serves: 1
Ingredients
Wraps
  • 3 zucchini’s (medium in size and chopped)
  • 1 cup baby spinach
  • 2 eschallots (long green onions chopped)
  • ⅔ cup flaxseeds (ground finely)
  • ½ cup psyllium husks
  • 2 cloves garlic
  • 2 tsp Himalayan or Celtic salt
  • ¼ tsp black pepper
Instructions
Wraps
  1. Place zucchini, spinach, eschallots and garlic in a blender and blitz until pureed. Add all other ingredients and blitz again until well combined. If mixture is a little thick, add a small amount of water and blitz again. Mixture should be ‘gluey’ but still easily spread over your teflex/baking sheets. Using a palette knife, spread in a circle or rectangle ensuring that no holes form. Dehydrate for around 1.5 hours at 45 degrees Celsius then take off teflex and ‘cook’ for another 30mins to an hour. If using your oven, set to the lowest heat with the door ajar and check every 20 minutes. As with dehydrator method, take off baking sheets once dry enough to handle and place the wet side (side originally stuck to baking sheet) facing upwards. The end product should be wraps that are dry but still flexible enough to roll.
Filling
  1. Your choice of savory filling. One of my all time favorites is sundried tomatoes, avocado, red onion and a mountain of sprouts.
Notes
If you don’t have a dehydrator and prefer not to use your oven, simply use large lettuce leaves, nori sheets or rice paper sheets (not raw) as the wrap.
Nutrition Information
Calories: 309
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vitamin-d-deficiency-rickets-and-phytonutrients/