Dehydrated Veggie Wrap

Dehydrated Veggie Wrap (makes 2 – 14” x 14” wraps using an Excalibur dehydrator)

Adapted from Mellissa Maris’ book “Hand Salads”

• 4 cups of chopped kale (100g/3.5oz)
• 2 cups fresh basil leaves (50g/1.75oz)
• 2 jalapeños, seeds removed (28g/2oz)
• 1 cup chopped zucchini (170g/6oz)
• 2 ribs of celery (80g/2.8oz)
• 3 pitted medjool dates (75g/2.6oz)
• 2 tbsp hemp seeds
• 3 cloves of garlic
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 2 cups of water
• 2 tbsp freshly ground chia seeds (20g/0.7oz)
• 2 tbsp psyllium husk powder (25g/0.88oz)

For best results, weigh the ingredients.

Add all ingredients but the chia and psyllium to a blender and blend on high.

Add the ground chia and psyllium and run on high for just 3 seconds to thoroughly combine it.

Pour half of the liquid into each of two 14” x 14’ silicone trays with a ¼” lip and level out with an offset spatula. Here’s a link to a short YouTube video of Lissa making one.

Put in your dehydrator and dehydrate for around 12 hours, until they firm up. If you can push your finger in the middle and it still dents a little, it needs more time.