Raw Wrap To Start The YEAR OF HEALTH!

Happy New Year! 

2012

how cute are these chopsticks?

 Let's start out the YEAR OF HEALTH with a delicious and easy raw wrap using sunflower seed cheese.  It's super flavorful and totally satisfying, leaving you feeling healthy and full at the same time.  My plan for the new year is to eat more raw vegan foods.  I'm not saying I'm going completely raw and I certainly still have to whip up cooked foods for the family but I know I feel better, lighter, more focused when I eat more raw foods.  Ever read the 80/10/10 Diet book?  It's worth a read.  

Even if you're not up for the raw vegan challenge, I know you'll like this recipe!  And I don't have to say to use organic whenever possible, right?  Seriously.  Your health is worth the money.

Raw Sunflower Seed Wrap

makes ~8 pieces

1 sheet soy wrapper* or toasted nori

1/2 C. sunflower seed cheese (recipe below)

handful of fresh spinach, or leaves of choice

handful of julienned carrots, or veggies of choice

handful of thinly sliced apples (or pears)

handful of chopped walnuts, or nuts of choice

small bowl of water

Place soy wrapper or toasted nori on bamboo mat.  Spread sunflower seed cheese evenly on one end.  

Add spinach, carrots, apples and nuts.  Tuck and roll carefully and slowly starting at one end.  

Constantly tuck and squeeze as you roll.  Add a dab of water along the other edge to act as "glue".  

Remove bamboo roller and slice into bite-sized pieces using very sharp knife.  

Run the knife under water if needed to prevent sticking.

Dip into nama shoyu or tamari (healthier than soy sauce!)

The Soy Wrappers I used can be found here or here.

Sunflower Seed Cheese (Creamy Version)

click on the video below for the sunflower seed cheese

(I added avocado this time to make it creamier)

1 C. soaked*, rinsed, drained raw sunflower seeds
1/4 C. water
1 tsp. apple cider vinegar
juice of 1 lemon
1 garlic clove
1/2-1 tsp. Himalayan Pink Salt
1 tsp. nutritional yeast

1/2 medium avocado (adds a nice creamy texture)

Add all ingredients to food processor or high speed blender until smooth. Be sure to scrape down the sides and continue to blend until completely mixed through.



*Soak the sunflower seeds for at least 4 hours.


Keeps in the 'fridge up to 4 days.  NOTE: it does turn a brownish color over time but will last the 4 days regardless.

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