• Green Coco Curry Wraps

    by  • November 22, 2011 • entrees, recipes • 0 Comments

    Green Coco Curry Wraps

    Makes 8 wraps
    2 cups of young coconut meat
    2 cups of spinach
    2 cloves of garlic
    1/2 cup of water (add more if needed)
    1 tsp sea salt
    Place ingredients in the blender & blend until smooth & creamy. Spread mixture onto 2 teflex sheets, about 1/8 inch thick, & dehydrate for 5 hours at 115 (or overnight is fine). Peel off of teflex sheets. Trim the crispy outer edges of wrap sheet off & then cut each sheet into 4 squares to use as wraps. Store in fridge with saran wrap in between each wrap.

    Veggie Filling:
    12 lettuce leaves
    2 carrots, julienned
    1 1/2 cups of shredded cabbage
    2 cups of broccoli, chopped
    2 apples, chopped
    ¼ cup of raisins
    ½ cup of cilantro, chopped

    1 cup of cashews
    1-2 cloves of garlic
    1 ½ tsp curry powder
    2 Tbs lemon juice
    1/8 inch slice of ginger – optional
    ½ tsp sea salt
    ½-1 cup of water or coconut water
    Blend until smooth & creamy.

    Set lettuce leaves aside. Pour sauce over remaining veggies & toss well.
    Place a lettuce leaf on a wrap, top with veggies & sauce & roll up. Slice wrap in half at a diagonal & eat up! Repeat.

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