Raw Veggie Wrap with Tamari Lime Dip

This raw vegan recipe features dehydrated coconut wraps and a selection of veggies and greens you can use to create a raw veggie roll to dip in a delicious tamari lime dressing. Makes a very tasty lunch or dinner served with a side of brine soaked almonds and tomato slices!

Ingredients for Two Wraps:

Tamari Lime Dip:

1 Tbsp. Nama Shoyu

1 3/4 Tbsp. raw almond butter

1 Tbsp. chopped Medjool dates

1 Tbsp. spring water

1 Tsp fresh grated raw ginger

½ clove raw garlic

Juice of ½ medium fresh lime

Himalayan or sea salt to taste

Raw sesame seeds

Raw Coconut Veggie Wraps:

2 dehydrated coconut wraps

1/2 medium avocado

1 stalk celery

1/2 medium carrot

1 Roma tomato

6 fresh string beans

2 leaves kale

2 leaves lettuce

10 leaves fresh basil, chopped

Instructions:

1. Place all dressing ingredients except for sesame seeds in a blender and blend until smooth. Put in a dipping dish and add sesame seeds to dressing. Set aside.

2. Slice avocado, celery, carrot and tomato thinly lengthwise.

3. Chop kale, lettuce and basil.

4. Place dehydrated coconut wraps flat on a cutting board.

5. Lay the other wrap ingredients onto the coconut wraps in their center in an organized pile stretching from left to right splitting ingredients equally between the wraps.

6. Wrap each one up and place on a serving plate along with the dressing in the dipping dish. Slice in half on an angle for easier eating.

7. Serve fresh garnished with tomato slices and raw almonds soaked in brine and herbs.

Enjoy! :)

For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today! Also, Raw From The Garden's featured living food chef and recipe book author Alice Dee is now available for interviews, book signings, talks and weekend workshops this year on the Raw Vegan Diet and Cuisine. Contact Alice here to make a booking.