Zucchini Basil Wraps

 Zucchini Basil Wraps

Zucchini Basil Wraps

Zucchini Basil Wraps • 3 cups chopped zucchini • 1 young coconut, flesh from • 3/4 cup ground flax • 12 leaves fresh basil • pinch Himalayan Salt • pinch ground pepper • black sesame seeds 1.Place all ingredients except black sesame seeds in blender. 2.Blend until smooth. 3.Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes. 

4.Sprinkle sesame seeds on top. 5.Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable. 6.Cut into 5″ squares. Makes 12. 

Spinach Cream Dressing • 1 cup macadamia nuts • 1/2 cup water • 1 cup young Thai coconut flesh • 1 clove garlic • 2 cups spinach, raw • 1/2 lemon, juice • pinch Himalayan Salt • pinch pepper 

Place all ingredients in high-speed blender and blend until smooth.

Assembly: • 2 carrots, cubed • 2 cucumbers, cubed • 2 avocados, cubed • 2 tomatoes, cubed • 1 cup jicama, cubed 1.Mix all vegetables together. 2.Add spinach cream to the mixture by spoonful. (to taste). Combine. 3.Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up. 

Makes enough filling for 4 to 6 wraps.