Raw Sesame Onion Wraps

I swear, this is the easiest raw, dehydrated wrap you'll ever make....and it's delicious as well! The original recipe was actually a curry wrap, also delicious, but I don't LOVE curry. So I decided that the same recipe might be tweeked a bit by omitting the curry and adding onion and sesame seeds....the result was a flavorful wrap that had added texture from the sesame seeds.

Here is the recipe:
1-2 cups water
1 cup cup ground flax seeds
1 apple, peeled and seeded, chopped
1/2 sweet onion, chopped
1/2 cup dried, shredded coconut
1/2 cup raw, hulled sesame seeds
1 tsp sea salt
1 tsp lemon juice, fresh squeezed
1/4 tsp cinnamon
1/4 tsp turmeric

Technique

Start with 1 cup of water, lemon juice, onion and apple, blending in a high speed blender until combined.

Next add in coconut, salt, cinnamon and turmeric, again, blending until combined.

The ground flax gets added last, along with more water if necessary.


After a smooth, relatively thick consistency is achieved, stir the sesame seeds in by hand. Do not blend them in, because you want the texture that they yield in the finished product.


Pour out onto a nonstick Teflex sheet or parchment paper and spread out to about 1/2 - 1/4 inch thick.



Put in the dehydrator at 105 degrees and dehydrate for 5-6 hours. See the patches of light (still wet) and dark (dehydrated) "batter"...


After the first 5-6 hours, flip the wrap, placing it directly onto the dehydrator sheet, and dehydrate for about 2 more hours.


When it's dehydrated, it will look something like this and will still be pliable; note how the color is now homogeneous throughout the wrap.


Cut into the desired shape; I actually used a kitchen scissor to do so.


So now, wrap away or use as sandwich bread...
Here's a wrap I made with hummus (not raw), sunflower sprouts, hemp seeds, alfalfa and broccoli sprouts.

This wrap will become a staple in my house; it's too easy to not keep making. I'm going to play around with the taste of different spices in the future...I'll report back!
Enjoy and try something raw today!
Sharon

Raw Brussels Sprout Chips

Ok, who doesn't like a good salty, crispy bite? Right, I'm sure just about everyone does....so using the same recipe for kale chips, you can use Brussels Sprout leaves and accomplish the same thing!

Here are some fine looking Brussels Sprouts, from Stillman's Farm, Lunenberg, Ma....you've heard me toot their horn many a time :)
So, all you need to do is cut off the bottom, where the leaves come together, and simply peel off all of the leaves. I put them into a bowl of water to rinse them.
Then, the recipe is exactly the same as the kale chips - take about a tablespoon of extra virgin olive oil, a teaspoon of apple cider vinegar, a generous pinch of salt and a drizzle of agave syrup, and mix it all in with the leaves, after they are rinsed and drained.
Put the Brussels Sprout leaves on to the dehydrator sheet and let 'em go...they don't need as long as an overnight dehydration, so check them after a few hours. It's OK to let them go overnight, but if you're hunkering for that salty bite, get them out earlier...
Before dehydration:
After dehydration:
Crispy and delicious....
Try this out. It's a neat way to eat your Brussels Sprouts.....if you don't have a dehydrator, cook these in a low oven, say 250-300 for 30 minutes, stirring half way through.

:) enjoy and try something raw today!