This is totally delicious. The wrap is amazing as well as the slaw!
Slaw Wrap Meal
Slaw:
- 2 medium carrots, cut in chunks
- 1 golden or red medium beet, cut in pieces
- 1 salad turnip, cut in quarters
- 1 Jalapeño, seeded
- 1 orange or colored pepper, cut in chunks
- ¼ cup mung or lentil sprouts
- ¼ cup Pear Dressing from our website
Put everything but sprouts and dressing in a food processor and pulse until cut fine.
Add sprouts and dressing and pulse to well-mixed.
Add finished product to wrap and use leftover on salad with more Pear Dressing.
Carrot Cumin Wrap: (adapted from Melissa Maris)
- 3 cups of chopped carrot (330g/11.6oz)
- 1 large sweet onion (430g/15oz)
- 1 large chunk of ginger (20g/0.7oz)
- ½ cup of oil-free raisins
- 3 cloves of garlic
- 2 tablespoons tahini
- 1 tsp onion powder
- 1 tsp curry powder
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon cumin
- 2 cups water
- 2 tablespoons freshly ground chia seeds (20g/0.7oz)
- 2 tablespoons 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.
NOTE: We make our ground chia and psyllium husk powder by adding the 2 tablespoons of each to a coffee grinder and grinding for around 15 seconds, until it is a fine powder.