Tiko and i are dog-sitting for a month – a little white, and now very dirty Vilca doggy while his owners are traveling. I feel so much better when I leave the house now, that Tiko has company. And they are two-of-kind: gentle but idependent, fun-loving and close to the same age. They dont even fight. How lucky could we be!
1/2 white or yellow onion
3 medium fat carrots
3 medium tomatoes
3 garlic cloves
1 C fresh parsley
1/2 c. water
1/4 c. chimchurro or salsa
1 lemon, juiced
1 tsp sea salt
1 1/2 C ground flax
In a food processor combine all the ingredients except the flax until it’s a fine meal. You could process it until it’s really smooth and consistent, but I kind of liked the look of the wrap with a few variations throughout. Pour this mixture into a large mixing bowl and stir in the ground flax until well combined.
Spread out equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets. You can make the wraps the size you want, because they will be that size when they’re dry. Dehydrate at 105F for 2 hours. Then remove from the non-stick sheets and dehydrate on the mesh sheets for 1 hour.
Store the wraps between sheets of parchment in an air tight container in the fridge for up to 14 days.
The wraps I made above are stuffed with marinated mushrooms, avocado, red peppers, kale, and cashew-onion creme.
Word of the Day – delgado – thin
Tip of the Day – There are a lot of flax seeds here! So use them. They’re a super- food shown to have a great antioxidant capacity and a low glycemic index! (low-sugar)
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