• Salt and pepper, to taste
Method
To make the wraps:
1. Blend mango, avocado, coriander
and salt in a Vitamix or other blender.
2. Spread on Teflex sheets of a
dehydrator, and dehydrate at 125
degrees for about 2 hours.
3. Remove sheets and, using a sharp
knife, score the wraps to your desired
shape. Squares work best. You should
get 12 wraps. You can make the wraps
ahead and store in a refrigerated
airtight container.
To make the almond sauce:
1. Blend all of the listed ingredients in a
blender.
2. Check consistency and add water
if necessary. (You can make this a day
ahead – just leave out the herbs, and
add them in when you are ready to
use.)
To make the filling:
1. Julienne the vegetables and mix with
herbs in a medium size bowl.
2. Lightly season with lemon juice, olive
oil, salt and pepper. Marinate for 1
hour.
When you are ready to serve: Bring
wraps to room temperature, spread
filling in wraps and serve with almond
sauce on the side.
Sprouted raw hummus
I can’t say I always sprout my hummus
but when I do have the time it’s a good
way to make chickpeas more nutritious
and digestible. The consistency and
flavour of sprouted hummus feels more
real, raw and earthy, and if you’ve
never tried sprouting, it’s kind of fun
to watch your chickpeas come alive.
I often sprout a larger quantity of
chickpeas and have them ready in
the fridge for sprinkling on salads or
making fresh hummus – they last about
a week in the fridge. You could add
fresh parsley for a green hummus, or
play around with your own spices and
flavours to make this creamy delight
your own.
Ingredients
• 1 cup dried chickpeas
• ¼ cup tahini
• ¼ cup water
• 2 tbsp lemon juice
• 2 cloves garlic
April 2016
77
