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Mains & Sides

Crunchy Raw Wrap with Almond Sauce

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Dip
  • 1/4 cup tahini sauce (sesame paste)
  • 2 tbsp almond butter
  • 1 tbsp tamari sauce (gluten-free) or use coconut aminos if you have any issues with soy. NOTE: Tamari is fermented soy
  • 1/2 tsp raw ginger root, shaved (more if you like)
  • 1 garlic clove
  • Juice from half a fresh lemon
  • 1-2 tbsp filtered water just to thin out the consistency
Wrap
  • 4-6 Rice paper wraps (Buy from Chinatown or a health food store -- the fewer ingredients, the better). Alternatively you could use a collard green.
  • 1 red pepper
  • 1 zucchini
  • 2 carrots
  • 2 spring onions
  • 1-2 avocados
  • 1/2 cup cilantro
Instructions
  1. Thinly slice (julienne) red pepper, zucchini, carrots, spring onions, avocado. Roughly chop cilantro. Boil filtered water. Pour water into a large baking dish about a 1/4 inch deep. This is the water to dip your rice wraps into. Follow the instructions on the package to make rice paper wraps pliable.
  2. Place wrap on a plate and assemble wraps per photo. Roll/fold together like a tortilla wrap by folding up the bottom, rolling and folding the top. Easy peasy!
  3. Place all the ingredients for the dip into a food processor or blender and combine until smooth. Give it a taste test. When I made this sauce, I didn't measure anything, so I'm doing my best to give you a basic idea of proportions. However, you can't really go wrong with these ingredients!

This Resource appears in:

Food

Eat Clean Recipe: Crunchy Raw Wrap with Almond Sauce

Dear joyous readers!I'm personally always looking for creative ways to incorporate more raw foods into my diet other than salads. While dreaming up new ways... Read More

Apr 29, 2013 BY Joy McCarthy
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