Another crazy weekend. It was World War IV: Hopkins versus Bug. Guess who won?
Well ok, since that’s decided, now to get down to business…
I’ve been borrowing raw cookbooks from the local library for a couple weeks now. I initially bought a couple, but I was so disappointed by the ones that I bought, even though they had 4+ ratings on Amazon. Borrowing these books works out a lot better for me, because I get to test drive some of the recipes and decide for myself if those recipes work. On Friday I got The Art of raw living food. I was excited not only to see recipe for wraps, but also one for a burrito. This recipe is my version of the Baja Burritos.
The tortilla (makes about 7-8 tortillas)
- 1 1/4 cup carrots shredded
- 1 large zucchini
- 1 1/2 cup brown flax seeds ground
- 2 tbsp Italian seasoning
- 1 1/2 cup water
- 1 clove garlic
- Pinch of salt
- Put the carrots in a nut milk bag and squeeze as much juice as you can out of them.
- Add all ingredients into a food processor and process. You will see the mixture puff up. Stop when fully combined. The mixture should be pasty and not runny. If the mixture is very stiff, then add a little bit of water and keep processing until the mixture is pasty.
- Using a rubber spatula, put the mixture onto non stick sheets. (Note: the sheets need to be non stick, otherwise it will definitely stick to the trays). Try to make your torillas as thin as possible. The thickness will affect the drying time.
- Dehydrate on 135 degrees for one hour. At this point, the top should be done. Flip the tortillas directly onto the trays (no non stick required here since the bottoms are done drying).
- At this point, you can score the tortillas and make them the size you would like.
- Dehydrate on 105 degrees until both sides are done. For me this took another hour.
- Store in an air tight container and use within 5 days.
Jalapeno Cheese (makes about 1 1/2 cups)
- 1/2 cup pine nuts
- 1 cup almonds (unsoaked)
- juice of half lemon
- 1/2 cup water
- 2 tsp chili powder (I used this recipe)
- 1/2 roma tomato (insides scooped out)
- 1 tsp salt
- 1 jalapeno pepper with seeds
- Add all ingredients into a food processor and process until smooth.
- Add any vegetables you would like: I suggest spinach, carrots, red bell peppers, and zucchini.
- Add any garnishes you would like.
- Add the jalapeno cheese.
- Roll the burrito and add as many toppings as you like.