Monday, February 23, 2015

RAW Tortilla Wraps

Raw Tortilla Wraps

The flavour of the spices and fresh salad with the wrap texture is divine. Eating Raw is about creating 
textures, that you'll become more aware of on your Raw food journey.

Makes 5 
11⁄2 cups (5 oz/150 g) yellow squash
 cup (11⁄2 oz/45 g) chia seeds 
 cup (11⁄2 oz/45 g) LSA meal (mixed ground linseeds, sunflower seeds and almonds)
1 tomato
2 tablespoons olive oil
1 garlic clove
1 teaspoon chilli powder
1⁄2 teaspoon cumin powder
Himalayan pink salt or Celtic sea salt
Place all the ingredients in the bowl of a blender or food processor. Turn the speed to low then quickly 
increase it to high speed. Stop frequently to scrape down the ingredients. Blend until smooth.
Spread the batter into rounds as thin or as thick as you like on Teflex sheets or baking paper and then 
place on the dehydrator trays covered with non-stick baking paper.
Dry the wraps at 65°C/150°F for 2 hours, then flip them over and continue drying for another  
2 hours. Dry until the wrap is still moist and easy to lift up. Store in the refrigerator for up to several weeks

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