Categories: raw

Ingredients

• ■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
• 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
• Assembly:
• ■2 carrots, cubed
• ■2 cucumbers, cubed
• ■2 avocados, cubed
• ■2 tomatoes, cubed
• ■1 cup jicama, cubed
• Assembly:
• ■2 carrots, cubed
• ■2 cucumbers, cubed
• ■2 avocados, cubed
• ■2 tomatoes, cubed
• ■1 cup jicama, cubed

Directions

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.

7. Spinach Cream Dressing:

8. Place all ingredients in high-speed blender and blend until smooth.

9. Assembly:

10. Mix all vegetables together.

11. .Add spinach cream to the mixture by spoonful. (to taste). Combine.

12. .Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.

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