It is interesting to read my last post and see that I had promised to blog more frequently. That was 10 months ago. That is one long gestation period! A wise blogger once told me if a blog becomes a burden, lay it down for awhile. Believe me, this blog was never a burden! My “other” real life took over and I looked up one day from a very intense and wonderfully fulfilling series of projects and it was literally 10 months later. I am in an interesting phase of my life and have had to chisel out time to slow down for perhaps, the first time. My saint of a husband encouraged me take the summer off and so, here I am, inspired by my wonderful photographer Jake, ready to bring you some new twists on the GERD diet, reflections on exercise and keeping it healthy.
The new star in my kitchen is my Excalibur dehydrator! I was inspired by an incredible meal at the Gratitude Café in Kansas City. Ja ja, I am back in the Midwest! I was intrigued by everything on the menu and wanted to stay several days to eat my way through the great offerings. But alas, I had only one meal. What to order? I had to try a wrap. How could they have made a wrap without flour? When I took the first bite, I literally started crying. So fresh, so clean and so powerful. AND I could eat everything in it instead of asking for “substitutions” or “would the chef mind if”…… you probably know the drill.
At home, I started googling wraps and found the closest thing to a carrot dehydrator wrap at choosingraw.com. But the cumin was too strong and my wrap didn’t look like their picture. I had asked our waitress at Gratitude if I could see their ingredients “book” that they keep by the cash register. It said the wrap had carrot pulp from the juicer, coconut, apple and flax meal. I started experimenting and just this week, nailed it. Here is my recipe adapted from choosingraw.com’s site
Carrot Coconut Dehydrator Wraps
H M P
First stage: The beginning, healing diet indicated with an “H”
Second stage: A maintenance diet when the inflammation is gone and you are moving into a gluten and dairy free diet indicated by an “M”
Third stage: Paleo indicated by a “P”
2 c. raw carrot pulp (after you juice)
1/3 c. shredded coconut
1 small apple
1 c. flax meal
1 T. wheat-free tamari or coconut amino acids
2 c. filtered H2O (you will need more according to the dryness of the carrot pulp)
Salt to taste (if needed)
Throw everything in the Vitamix and let it to do its work. I always have to add much more than 2 c. water to make a very thick pancake-like batter consistency.
Here is the important step that I didn’t find anywhere on the net. USE PARCHMENT PAPER on your dehydrator trays. If not, this batter goes straight through the Teflex and you have a mess. I found this out the hard way. Paint the carrot mixture in tortilla rounds, rectangles, anything you want to make the wraps interesting for you. I get about 5-6 wraps out of this recipe. Dehydrate at 115 degrees for about 3 1/2 hours. Check and see if they can be peeled off without tearing and then flip them. You need about 1 1/2 more hours, checking frequently. I had to dehydrate these a few times to get the right consistency, how thick to spread it on the Teflex and how crispy to let them become. One good tip is to put them in a gallon storage bag over night and it softens them a bit.
The picture on choosingraw.com was beautiful and I couldn’t resist using the same filling: shredded red cabbage, roasted sweet potato, avocado, spinach, sunflower sprouts and then I used two special ingredients that you will love.
Roasted Red Pepper Tahini Sauce
and top it with
Vegan Parmesan Cheese
I like to watch cooking shows for ideas. How to adapt things for a GERD diet or one part of a recipe will inspire me to develop a recipe for a GERD diet. The great chef Bobby Flay is the source for this sauce. I quickly jotted down his ingredients on the way out of town but never found the recipe again. He was improvising anyway, so why can’t we? That’s the best path towards creation: improvisation and not caring whether it works or not, just showing up and doing it. So, here are the ingredients.
1 roasted red pepper
Some walnuts, maybe a palmful
Juice from 1 lemon (I actually like more lemon in this)
About 1/3 c. tahini
2 heaping T plain goat joghurt (he used Greek joghurt-I tolerate sheep and goat products, so I used that)
1 1/2 T EVOO
Good slosh of your favorite white balsamic vinegar. I have used Sicilian Lemon and also Honey Ginger (available at Harvest Oil and Vinegar)
Whirl all ingredients in your high speed blender or Vitamix. It is great on everything, so don’t limit yourself to just wraps!
Vegan Parmesan Cheese
This recipe is from Namely Marly. Flat out. No changes. It is really wonderful if you are looking for a cheese experience and are either Vegan or dairy-free. I spent 9 years in Switzerland and ate my weight many times over in cheese. I love cheese but it doesn’t love me. Here is something fun to sprinkle on veggies, salads and wraps.
1 c. Brazil nuts
2-3 T nutritional yeast (this gives it the “cheese” flavor)
1 T mild miso paste (Use Westbrae organic yellow)
1 T ground flax meal
1 tsp tumeric
1 tsp paprika
1/2 tsp garlic powder
Salt to taste
Namely suggests pulsing the nuts with the nutritional yeast first so that it doesn’t make a paste, then add the rest of the ingredients. Taste and adjust salt. Keep in the fridge.
I have lots of new recipes and look forward to posting them for you. Enjoy the summer, relax and be outdoors as much as you can. Life is challenging but beautiful!