Raw Veggie Wraps | Gluten Free, Vegan


Prep Time

20 minutes

Prep Notes

Almonds need to be soaked in 2 cups of water OVERNIGHT!

Yields

6 servings

Ingredients

2/3 cups almonds (soaked overnight in 2 cups water)
1 1/2 tablespoons flax seed oil
3 tablespoons chopped fresh basil
2 teaspoons fresh lime juice
1/2 teaspoon unrefined sea salt (divided)
2 ripe avocados (peeled and pitted)
3 carrots (cut into thin strips)
2 red bell peppers (cut into thin strips)
4 ounces pea shoots or daikon radish sprouts (or both)
4 ounces bean sprouts
8 large very fresh Swiss chard leaves (cut in half lengthwise and center rib removed)

Sometimes I make these without the almonds. Simply cut up the veggies... and roll. Easy, simple... delicious!

Directions

Drain almonds thoroughly and place in a food processor, along with flax seed oil, basil, 2 teaspoons lime juice, and ¼ teaspoon salt. Process until well chopped and nearly smooth. Scrape into a small bowl, cover, and set aside.Mash avocado with a pinch of sea salt into a smooth purée.Spread a small amount of avocado mixture on the underside of the swiss chard leaf, and a spoonful of the almond mixture. Add a mixture of all the veggie's and roll up.