Raw Zucchini Wraps with 3 Sauces

Our Christmas Raw Zucchini Wraps

Before Christmas we headed up to the Sunshine Coast for the day. Feeling a little peckish around lunchtime, we stopped off at this amazing little Cafe at Rosemount called It’s Rawsome. It specialises in Raw Food, organic and vegan. Nothing boring about this food at all. It was the best and most delicious place I had eaten at for ages. Damien had raw wraps and I had raw zucchini pasta. Then we shared a fantastic raw cake.

Now that gave me an idea… to create something like that of our own for Christmas lunch for the non-carnivores. Check the Ecobotanica Facebook album for more pictures of our raw Christmas lunch dishes and the It’s Rawsome meals that inspired me.

Here’s how to make a batch of raw zucchini wraps and the filling and sauces. These are based upon the recipes by Doreen Virtue and Jenny Ross and their little book ‘The Art of Raw Living Food’. Available from the BCC libraries. I used a dehydrator to make the wraps but you could also make them in a very cool oven.

Start with the wraps the day before, the sauces keep 5 days in the fridge and the filling is made on the day you need it.

Zucchini Flax Wraps

2 large zucchini
1 ½ cups ground flaxseed (linseed)
2 cups water
1 clove garlic
1 teaspoon rosemary leaves dried or fresh
2 teaspoons fresh oregano leaves
10 fresh basil leaves
1 pinch dried chilli

Simply blend all the ingredients in a blender until they are thick and smooth and no longer grainy. It took me about 1 ½ minutes in my Breville blender.
Immediately spread the mixture ½ centimeter thick onto 4 paraflex dehydrator trays or onto 4 oven trays with lined with baking parchment.
Dehydrate 110F/50C for 4-6 hours, then remove to an airtight container ready for use. I cut the wraps in half making 8 rectangles.

Christmas wrap filling adapted from ‘The Art of Raw Living Food’

½ cup home made pesto sauce to spread on the wrap before the filling goes in
1 cup shredded carrot
1 mango- diced
½ cup chopped spinach (I used Surinam spinach from the garden)
2 cups finely sliced mushrooms
1 avocado-diced
2 spring onions, sliced
1 fresh chilli diced finely
1 tablespoon olive oil

Toss all the ingredients together. Spread the wrap with pesto sauce then add a generous amount of filling. Roll up and top with Red Pepper Sauce, Pine Nut Sauce and Avocado Sauce for a colourful edible event!

Three Raw Sauces adapted from ‘The Art of Raw Living

Pine Nut Sauce :

1 cup pine nuts, soaked 2 hours then drained (The soaking softens all nuts, makes them more digestible and begins the sprouting process.)
1 ½ cups water
¼ cup lemon juice
1 tomato
1 tablespoon honey OR Maple syrup
3 cloves garlic
Salt and pepper

Blend all ingredients until thick and creamy. It may take a minute or so. This is lovely on wraps or as a dip, and on fishy dishes too.

Red Pepper Sauce

2 large red peppers
2 tablespoons olive oil
2 cloves garlic
1 teasp salt
I teasp cider vinegar
1 teasp chilli

Blend all ingredients until thick and creamy. It may take a minute or so.

Avocado Sauce

This one is so creamy and delicious, I could bathe in it!
2 ripe avocados
¼ cup olive oil
1 cup coconut water (I bought 2 fresh green coconuts and used the water inside, but you can also buy coconut water in cans from Asian grocers and health food shops. It’s pretty good to use too. Ahhh for my own coconut tree!)
2 cloves garlic
¼ cup lime juice
1 tablespoon Maple Syrup/Honey (This balances the lime juice and really does make a difference. Sugar is not used in raw food recipes as it is a processed product using high heat.)
Salt and pepper

Blend all ingredients until thick and creamy. It may take a minute or so.
This recipe may be consumed as a small portion of chilled soup. It looks and tastes superb.

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