Onion Wrap

One of the very first foods I gave up when I started eating raw living food, was bread. I learned how the gluten acts like "GLUE" in your gut, sticking to it, fermenting, clogging, and wreaking havoc on my body. Don't get me wrong, every now and then, if we are out somewhere, and there is good, fresh, wholesome bread, I'll indulge, but for the most part, I've given up the GOOEY GLUTEN, and my stomach could not be happier.

Acid Reflux....GONE GONE GONE!!!! There were nights I used to sleep sitting up to avoid the killer acid reflux BURN. Surprisingly, I don't miss sandwiches all that much, but it's getting quite nippy here on the East coast, and my body craves foods that are a little heavier and richer, so I created this lovely onion wrap and it was really satisfying and filling.

When I first tasted the wrap alone, it seemed too strong and had quite a bite, but when I stuffed it with a mild sunflower seed pate and creamy avocado slices, the blend of flavors was fabulous. I'd eliminate the onion from the pate recipe, if you are eating it with this bread, unless you really really like onion!

Onion Wrap

Ingredients:

1 1/2 red onions, chopped

1 zucchini, chopped

1 clove garlic, crushed

1/2 cup water

1 1/2 Tbsp ground flax

1 Tbsp sprouted Quinoa flour ( I always have some in freezer - you could replace with almond flour)

1/2 tomato

1/8 tsp sea salt

1/8 tsp onion powder

dash oregano

1/8 tsp dried dill 

2 Tbsp sun dried olives (optional)

Directions:

1. Blend ingredients, adding as you go along. Add olives last, and pulse blend, leaving very small pieces. 
2. Spread mixture onto a non-stick dehydrator tray, using an offset spatula. (One of my favorite kitchen tools ever!)
3. Dehydrate at 110 degrees F for several hours. Place another mesh tray on top and flip over. Peel non stick sheet from wrap and dehydrate another 3 hours or so. Wrap should be dry, but flexible. 
4. Stuff with your favorite Hummus, salad, or pate. Add toppings, and enjoy!