Corn and Pepper Tortillas

These are so good – they are considered raw since they are dehydrated!

  • 3 c corn, of frozen thaw and rinse
  • 1 1/2 c chopped red pepper
  • 3/4 c ground golden flax meal
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 tsp ground cumin

Toss all ingredients in a food processor and pulse until almost smooth.

Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

When dry and pliable, remove and use or refrigerate.

Makes 10 – 14 tortillas.

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Spinach Wraps

These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.

  • 4 medium zucchinis
  • 3 cups spinach
  • 1/3 cup ground flax
  • 1 tsp salt
  • Pepper to taste
  • Chop the zucchinis into large chunks and add them to a high speed blender.  Blend until it is running smoothly through the blades.
  • Add the spinach and blend again until smooth.
  • Add the flax, salt, and pepper, and blend briefly to combine.
  • Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
  • Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
  • Turn the dehydrator off and leave the wraps inside overnight.  They should be soft.

Makes 6.

Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.

    Raw Brownie Truffles

    Trying to kick sugar is hard! These little raw truffles make it so much easier!

    • 1/4 c raw pistachios
    • 1 c raw walnuts
    • 14 medjool dates, pitted
    • 1/2 c cocoa powder
    • 2 tsp vanilla extract
    • 1/8 tsp salt

    Grind pistachios in a food processor into a fine dust, place on a plate.

    Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.

    Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.

    Place in a container and store in the fridge.

    Makes about 30.

    Red Pesto Gnocchi

    This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

    • 10 sun dried tomatoes
    • 1 clove garlic
    • 1/2 tsp crushed red pepper
    • 6 tbsp olive oil
    • 20 salt cured olives, pitted
    • 2 tsp fresh thyme
    • 1 tbsp rosemary
    • 1 package gnocchi

    Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

    Cook gnocchi according to package.

    Toss with sauce and serve.

    Serve 4.