Raw Tomato Wraps

I have quite a lot of produce sitting around my kitchen. If that’s the case at your house too, then these wraps are great to use up those summer tomatoes & squash with. I absolutely love sandwiches and prefer to eat a salad with my hands, so wraps are really handy (pun intended) to have around. Have you looked at the prices of store-bought raw wraps? Holy moly, it’s way too easy to re-create those for cheap at home! Don’t be afraid to throw in whatever veggies you have and spice it up with fresh herbs or your favorite spices. This is really a fool-proof method. Remember, when it comes to dehydrating, how it tastes going in is pretty much how it’s going to taste coming out so if it’s not tasty, spice it up and add ton of flavors to it!

1 red pepper, roughly chopped
1 pint of cherry tomatoes
3 yellow squash or zucchini, roughly chopped
1 small red onion, roughly chopped
3 tablespoons lemon juice, or juice from 1 lemon
1 cup sun-dried tomatoes (soaked for 2 hours)
1 jalapeño, roughly chopped (check to see if it’s a real hot one first – you don’t want these wraps to be too spicy!)
3 tablespoons coconut amino’s (or your favorite soy sauce)
2 tsp garlic powder
1 cup of ground flax meal

2 green onions, diced

3 tablespoons fresh parsley, minced

1. In a food processor or high speed blender, mix everything but the flax seed, parsley and green onion.
2. Add puree mixture to bowl with 1 cup of flax meal and mix well. Now is the time to add any extra spice or seasoning if it lacks. Mix in green onions and parsley. Let sit for 10 minutes to thicken up, periodically mixing.
3. Spread thinly onto a dehydrator sheet about 1/4″ thick.
4. Dehydrate for 4-6 hours at 115F or until one side is somewhat dry. Turn over by placing another tray on top and flipping onto new screen. Continue drying until completely dry but still pliable. Careful NOT to over dry or the sheet will become cracker-like.

5. Slice into desired size and store in airtight container or zip-loc bag in fridge. I cut one sheet full into 4 squares.

 

I’ve been filling mine up with chopped Italian salad!

Let me know if you make these!!! Enjoy!

Raw Noodles: Two ways

One of my favorite thai dishes is a big bowl of comforting warm pad thai. Although, they tend to be pretty greasy & salty! Since I’m cutting down on my oil, salt, and cooked foods, I decided to try to satisfy the craving with this. Bingo! Delish. You can even warm it up slightly in the dehydrator if you have some time. Enjoy!

Raw Pad Thai Noodles

Makes: 2-3 servings

Sauce:

1 Mango

1 Teaspoon of minced Ginger

1/2 red pepper

Splash of Orange Juice

2 soaked pitted dates

2 tablespoon of tahini or raw almond butter

one garlic clove

1 jalapeño

2 tablespoon coconut aminos (or 1 tablespoon of tamari, nona shoyu, or soy sauce)

juice from 1 lime

water as needed

Blend all the above ingredients together in a blender or a food processor. Add touches of water to it until the desired consistency is reached. You want it to be a little thick so it sticks to your noodles. Season to taste. 

 

noodles & toppings:

You can use anything you like for noodles – cucumbers & sweet potato would be good too!

I used: 

zucchini

summer squash

carrot

green onions

red cabbage

yellow pepper

sprouts

romaine leaves, chopped

hemp seeds and/or sesame seeds

cilantro

Spiralize or thinly slice your zucchini, squash and carrots. Slice very small, the yellow pepper, red cabbage, & green onions. Mix dressing with the noodles and veggies then serve over crisp chopped romaine. Top with minced cilantro, and sprinkle with hemp seeds and/or sesame seeds. Top with sprouts. Serve with lime wedges and squeeze juice on before eating.

Cool as a cucumber. A perfect dish for a hot summer day. Crunchy, hydrating, a little sweet, a little spicy. Mmmmm…..

Cucumber Noodles with Mango Basil Coconut Sauce

one cucumber, spiralized or julienned very thin or sliced into rounds to dip

Sauce

1 mango

juice from one lime

1/2 cup young thai coconut meat (I buy mine frozen from my local health food store)

10 fresh basil leaves, more for garnish

1/4 cup (or more) of coconut water

*optional:if you want to add a little spice, add your favorite hot pepper (I like habanero or jalapeño)

Blend or puree everything together. I like to start with a 1/4 cup of liquid to thin out and add more accordingly to get your desired thinness. You want it to remain someone thick so it sticks to the noodles.  Pour finished sauce over cucumber noodles. Garnish with more basil. 

*Kick up the flavor even more with thai basil instead of regular~

Come back and let me know if you made these~