I learnt this recipe on a workshop at Dancing Shiva. It needs a little management skills on a raw food diet when you dehydrate, make your own sprouts and soak your nuts. So make the wrap hulls the day before. Alternatively you can dehydrate in the oven at the lowest temperature, usually 50°C/120°F and with the oven door ajar.

A few explanations regarding the ingredients before we start.

Spirulina algae is a good iron provider. It is also very high in protein with up to 60% of its weight.

Tamari is a wheat free variation of soy sauce with a richer flavor.

Maca is an peruvian root that is also used as an aphrodisiac.

Goji berries are very high in vitamin C which significantly increases plant based non-heme iron absorption when eaten at the same time. They also contain 11 essential amino acids.

By activating your raw nuts through soaking the germination process starts. Soak walnuts and cashews for 6 hours, then rinse thoroughly and dry with a paper towel. Walnuts are high in tannines and cashews are high in pythic acid, this gets rid of both.

Pythic acid stores phosphate which is needed for germination. In the body it binds minerals like magnesium, calcium, iron and zinc and blocks protease, an enzyme needed for protein digestion.

Tannine inhibits plant based non-heme iron absorption. Maximizing iron absorption is thus especially important for vegans.

Serves 6

Wrap Hulls

500 g zucchini
100 g sweet pepper
70 g spinach
30 g onion
1 avocado
5 g parsley
5 g spirulina
10 ml olive oil
3 g sea salt
35 g flaxseeds
135 ml water

Remove stem from zucchini, deseed sweet pepper and peel onion. Cut roughly, put them in a high-performance mixer and add the rest of the ingredients except the flaxseeds. Process into a purée.

Grind the flaxseeds. You can use a dry grains container which is designed to create a reverse vortex, or a coffee grinder.

Put the purée in a bowl and add the flaxseed flour.

Mix thoroughly, then with a spatula spread one third of the mixture on a paraflex drying sheet into an oval shape.
Pull onto a drying rack. This makes two wraps.
Divide the rest of the mixture onto two additional drying sheets.

Put the racks into a dehydrator at 42°C/108°F for 10-12 hours. The hulls are ready when evenly dry.

Root Power Salad

400 g red beets
200 g carrots
60 ml olive oil
25 ml tamari
½ lemon
2 g thyme
2 g freshly ground pepper
5 g sea salt
5 g maca powder

Peel, roughly cut and grate the beets and the carrots. Marinate and season with the rest of the ingredients.

Paprika Dip

130 g walnuts
80 g cashews
50 g hulled hemp seeds
200 g red sweet pepper
30 g celery stalk
10 g scallions or leek
12 g tamari
10 g olive oil
3 g garlic
5 g paprika powder
1 g curry powder
5 g salt