This raw veggie wrap contains fresh vegetables, which makes it a delicious and a healthier food choice for lunch or snacks. The spicy tahini almond dressing is also healthy and creates an amazing combination with the vegetables. It only takes 15 minutes to prepare this veggie wrap recipe. Serve with your favorite fruit smoothie and lunch is complete!
Ingredients:
For Veggie Wraps:
• 4 rice paper sheets
• 2 raw nori sheets
• 1 bunch fresh sprouts
• 1 cup carrots (shredded)
• 1 avocado (cut like match sticks)
• 4 pieces romaine lettuce
• 1/2 cucumber (cut like match sticks)
• 1/2 cup beets (shredded)
• 1/2 red or orange bell pepper (cut like match sticks)
• Fresh dill or other herbs
For Spicy Tahini Almond Dressing:
• 1 thumb ginger
• 1 garlic clove
• 4 tbsp raw almond butter
• 2 tbsp raw tahini
• 2 tbsp maple syrup
• 2 tbsp Nama shoyu soy sauce (any soy sauce will do)
• 2 tsp toasted sesame oil
• 1/3 cup of water
• 1/4 tsp cayenne pepper
• Juice of 1/2 lemon
Instructions:
This recipe takes 15 minutes. It makes two wraps.
For Spicy Tahini Almond Dressing:
Prepare a blender.
Add all the ingredients for the spicy tahini almond dressing into the blender.
Blend until the texture is smooth like that of a dressing.
Transfer to a container.
Set aside.
For Veggie Wraps:
Soak the rice paper sheets in lukewarm water.
Lay two soaked rice paper sheets, forming like an 8.
Put a nori sheet on top.
Place romaine lettuce leaves in the middle of the nori sheet.
Pour some spicy tahini almond dressing on the lettuce.
Top it off with layers of the vegetables – cucumber, red or orange bell pepper, fresh dill, carrots, avocado, beets, and fresh sprouts.
Roll it up.
Cut into half.
Serve and enjoy!
Tips and ideas:
You can add more vegetables and dressing if you want to.
The recipe makes two veggie wraps. You can make more wraps based on the amount of ingredients you have.
Serve with your favorite fruit smoothie.
Images – https://www.youtube.com/watch?v=TwD-wSutDWk
Satisfy your dessert craving with a raw vegan healthy snickers bar! It is sugar-free and full of healthy ingredients. This recipe uses healthy alternatives as ingredients; such as dates, almond butter, coconut flour, and coconut nectar.
Ingredients:
For the cookie crust:
• 3/4 cup coconut flour
• 1.5 cups cashew nuts
• 1 cup dates
For the caramel:
• 2 cups dates
• 1 tbsp almond butter
• 1/2 tsp vanilla powder
• Cashew nuts for toppings
For the chocolate:
• 1/2 cup dates
• 2 tbsp cacao or carob powder
• 1 tbsp coconut nectar
• 1/2 cup coconut or normal water
Instructions:
In a food processor, add coconut flour.
Add cashew nuts and dates.
Push until well combined.
The mixture should be thick.
Set aside.
Prepare a baking dish lined with wax paper.
Transfer the mixture into the dish.
Spread evenly.
Press across the edges.
Place inside the fridge.
Meanwhile, make the caramel.
In a blender, put the ingredients for the caramel.
Blend to combine well.
Texture should be smooth.
Set aside.
Take the cookie crust out from the fridge.
Add the caramel on top of the cookie crust.
Spread evenly.
Top it off with cashew nuts.
Place it again inside the fridge and let it chill.
While it’s chilling, make the chocolate.
Place all the ingredients for the chocolate into the blender.
Blend until well combined. The texture should be smooth.
Transfer the chocolate into a piping bag.
Take the cookie crust with caramel out of the fridge.
With the use of a piping bag, decorate the top with chocolate.
Place it again in the fridge and let it chill for 25-30 minutes.
Slice into equal bars.
Enjoy!
Images – https://www.youtube.com/watch?v=dCHkUNuFkxM
The traditional naan recipe consists of flour, yeast, and water. This recipe is popular in South and Western Asian cuisines. Varieties of naan became available when Indian cuisine spread across the world. In this recipe, naan bread is prepared as gluten-free and wheat-free garlic naan.
Ingredients:
• 2 cups shredded coconut meat
• 2 tbsp water
• 3/4 cup onion
• Some olive oil (for greasing)
• minced parsley
• minced garlic
• minced white onion
• black pepper
• sea salt
• thyme
Instructions:
Prepare a blender.
Add 2 cups shredded coconut meat, 2 tbsp water, and 3/4 cup onion.
Blend until the mixture is smooth.
Set aside.
Prepare a dehydrator sheet.
Drizzle some olive oil and lightly grease it.
Pour the coconut mixture on the dehydrator sheet.
Slightly spread the mixture.
Drizzle a little olive oil on top.
Top it off with minced white onion, garlic, and parsley.
Season with black pepper, sea salt, and thyme.
Place it inside the dehydrator for 2 hours.
Remove from the dehydrator and flip on the other side.
Place inside the dehydrator for another 2-3 hours.
After 2-3 hours, remove from the dehydrator.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=G5DNP4qv51c
Lunch, Quick & Easy Recipes, Raw Food Recipes | Recipe World | 
March 2, 2021 4:23 pm | 
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