6 cups red peppers, seeded & chopped
4 cups chopped tomatoes
1 tsp sea salt
1 small avocado
2 Tbsp psyllium husk powder
1) Place the bell peppers, tomatoes and sea salt into a high-power blender and process until smooth. Use a tamper spatula to get the blades moving. While blending, add the avocado, followed by the psyllium husk powder.
2) Divide the mixture among 4 or more dehydrator trays lined with non stick sheets, about 1-1/2 cups per tray.
3) Use an offset spatula to evenly spread into large disks, making sure there are no thin or thick spots. The center often ends up being thicker than the edges, so be mindful as you are spreading it so the wrapper dries evenly. NOTE: You can make smaller taco size wraps if you prefer also--I fill up the entire square tray to make square wraps and then cut them into 4 square quarters. This makes a nice small wrap size more like a small burrito size.
4) Dry at 110 degrees F for 5 or more hours. As soon as they are dry enough, use a thin metal or plastic spatula to loosen them from the non stick sheet before trying to pull them off. They are very delicate and can break easily. If they get over dried, spray them with water lightly and allow to soften to desired texture.
1 cup packed basil
1/2 cup pine nuts
1/4 cup olive oil
1-2 cloves garlic
1 tsp fresh lemon juice
1/4 tsp sea salt
Place all ingredients into a food processor and blend until smooth. Scrape down the sides with a spatula as needed.
8 romaine or red leaf lettuce leaves, sliced thinly
2 tomatoes, sliced
2 avocadoes, sliced
2 cups broccoli sprouts or your favorite sprouts
1 bell pepper, cut into strips
1/4 small red onion, sliced
1) Spread the pesto over the bottom of the center of the wrap
2) Layer the lettuce, tomato, avocado, sprouts, bell pepper, and onion over the pesto sauce
3) Fold two ends of the wrap toward the center and then roll the end closes to you, tucking the filling in as you roll
4) Turn over so seam is on the bottom and slice in half or eat whole--Enjoy!!!
From the book Going Raw