Raw Veggie Wrap Recipe

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

Raw Vegan Mushroom Tacos

Our favorite Mexican taco recipe is given a fresh and healthy version. Raw vegan mushroom tacos are perfect for our vegan and non-vegan friends alike! This recipe is both healthy and flavorful. It includes ingredients like mushrooms, tomatoes, cilantro, and green onion stalks. Add a piece of serrano pepper to give the taco filling a spicy kick. You can add other fillings like walnuts, celery, and mixed bell peppers.

Ingredients:

• 2-3 cups or more of mushrooms (any mushroom of your preference)
• Vegan tortilla sheets

For the Sauce:

• 3 large tomatoes (chopped)
• Small bunch of cilantro (finely chopped)
• 1/2 cup partially dried tomatoes
• 2 green onion stalks or chives (chopped)
• Small piece of serrano pepper (optional)
• Juice of 2 limes

Taco Fillings:

• Avocado slices
• Some chopped lettuce
• Some chopped white onion

Instructions:

Prepare a food processor and use the slicing blade.
Put the mushroom in the processor and slice them through.
Transfer the mushroom meat to a large bowl.
Set aside.

For the Sauce:

Prepare a blender.
Add all the ingredients for the sauce in the blender.
Blend until well mixed.
The texture should look like a sauce.
Pour the sauce into the bowl of mushroom meat.
Mix well until mushrooms are well coated.

Assembly:

Fill tortilla sheets with some chopped lettuce, chopped white onion, mushroom meat, and avocado slices.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=NwXTH5wnV2s

Healthy Snickers Bar! (Raw Vegan)

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