Onion Wrap

One of the very first foods I gave up when I started eating raw living food, was bread. I learned how the gluten acts like "GLUE" in the gut, sticking to it, fermenting, clogging, and wreaking havoc on my body. Here's a lovely way to enjoy a good wrap without the negative side effects.

Acid Reflux....GONE GONE GONE!!!! There were nights I used to sleep sitting up to avoid the killer acid reflux BURN. Surprisingly, I have not missed sandwiches all that much, but it's getting quite nippy here on the East coast, and my body craves foods that are a little heavier and richer, so I created this lovely onion wrap and it is really satisfying and filling.

When I first tasted the wrap alone, it seemed too strong and had quite a bite, but when I stuffed it with a mild sunflower seed pate and creamy avocado slices, the blend of flavors was fabulous.

The onion is fairly strong and I'd eliminate onion from the pate recipe or any recipe you will be using with this wrap...unless you really really like onion!

Onion Wrap

Ingredients:

1 small red onion, chopped

1 zucchini, chopped

1 clove garlic, crushed

1/2 cup water

1 1/2 Tbsp ground flax

3 Tbsp almond flour, buckwheat flour, or sprouted Quinoa flour 

1/2 tomato (or soaked sun dried)

1/8 tsp sea salt

1/8 tsp onion powder

dash oregano

1/8 tsp dried dill(or your favorite herb/spice)

2 Tbsp sun dried olives (optional)

Directions:

Blend ingredients, adding olives last, and pulse blend, leaving very small chunks.

Spread mixture onto a non-stick dehydrator tray, using an offset spatula. (One of my favorite kitchen tools ever!)

Dehydrate at 110 degrees F for several hours.

Turn wraps over by placing another mesh dehydrator tray over wraps and flip over entire tray, holding layers together. Peel non stick sheet from wrap and continue to dehydrate another 3 hours or more. Wraps should be dry, but not brittle.

Stuff wrap with your favorite Hummus, salad, or pate. Add toppings, and enjoy!