Raw Homemade Veggie Wraps - Raw Food Magazine

Raw Homemade Veggie Wraps

Votes: 1
Rating: 5
You:
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Raw Homemade Veggie Wraps
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
6
6
Total
Total
5min
5min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Raw Homemade Veggie Wraps
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
6
6
Total
Total
5min
5min
This recipe is probably the best way to use up leftover bits and pieces ever imagined. There’s something uniquely lovely about wraps, and the ability to make up some delicious wholesome raw veggie wraps from your kitchen scraps seems to good to be true — but it isn’t! And these wraps are so much better than your typical wrap because the wraps themselves are made of veggies! It’s veggies all the way down, people! You can make these lovely wraps out of whatever you happen to have lying around and they should turn out awesome, so long as you stick to the proportions in the recipe.
This recipe is probably the best way to use up leftover bits and pieces ever imagined. There’s something uniquely lovely about wraps, and the ability to make up some delicious wholesome raw veggie wraps from your kitchen scraps seems to good to be true — but it isn’t! And these wraps are so much better than your typical wrap because the wraps themselves are made of veggies! It’s veggies all the way down, people! You can make these lovely wraps out of whatever you happen to have lying around and they should turn out awesome, so long as you stick to the proportions in the recipe.
Ingredients
Servings:
Units:
Directions
Prep
5 min
Total
5 min
  1. Blend your veggies, greens, water and sea salt until you have a smooth creamy concoction. Pour into a bit bowl.
  2. Add flax meal and dry herbs to the bowl and mix well with a whisk. Set aside for 10-15 minutes, until it thickens.
  3. Spread the mix onto the silicone sheets of the dehydrator (it would take 2 trays), making sure it is as even as possible.
  4. Dehydrate for 1 hour at 115f (46C) then lower the temp to 105 (41C). Check your trays after a total of 2 hours and rotate them if needed to ensure even drying (I find that some corners and some levels of my dehydrator get ‘cooked’ faster than others).
  5. After about 4 hours, you will need to flip your wraps. I find the best way to do that is by adding a new tray covered with a silicone sheet on top of the one with the wrap and, holding the two tightly together, flip them over, then remove the used tray, peel off the silicone sheet and return to the dehydrator.
  6. Dehydrate until your wraps are dry, but still flexible.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Raw Homemade Veggie Wraps

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Votes: 1
Rating: 5
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Chris

Chef: 

Chris is an author, recipe developer and amateur photographer behind Tales of a Kitchen. This blog is a place where she celebrates a healthy, positive lifestyle and the food she loves.

 

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