Raw Vegan SUPERFOOD Tortillas
Who said you could not enjoy your everyday little pleasures when grains are an issue and gluten a time bomb?
It does not matter what diet you follow. This recipe will perfectly suit your dietary requirements or current trends.
This recipe is suitable for Raw, Vegetarian, and Vegans. As shown below, little tweaks can make it True Paleo and Keto-friendly. It is free of any pro-inflammatory ingredients or susceptible to intolerance or reactions in the body. This recipe is anti-inflammatory due to its curcumin content and active enzymes and compounds that would otherwise be destroyed during cooking or other processes.
Not only this but some ingredients, such as chia seeds and linseeds, are known to help with digestion and transit and prevent some cancers and the overgrowth of pathogenic bacteria in the intestines by acting, in part, as prebiotics. Purple broccoli sprouts are also the most studied for their active compounds, which are known to be the most effective against cancer.
Bioavailable minerals will also provide active electrolytes, which is a welcome bonus if you plan to train or exercise today.
Serving Suggestion
Recipe
Servings: Makes 2 Tortillas
Equipment: food processor, blender/coffee grinder, kitchen bowl, silicon or wooden spoon
Preparation time: 15 minutes
Dehydrating time: 8–12 Hours (overnight)
Ingredients:
450 g courgettes (peeled)
100 g cucumber (peeled, seeded)
45 g linseed (freshly ground, milled)
20 g chia seeds (freshly ground or whole)
4 tbsp sprouted purple broccoli
3 tbsp coconut oil (melted, or toasted sesame oil, argan oil, or flax/linseed oil – Keto)
1 tbsp coconut oil (to brush the sheets)
2 heaped tbsp hemp protein powder (raw, optional – Paleo)
15 ml lemon juice
1 sticks Celery
⅓ tsp grey sea (Celtic) salt
Pea-size turmeric (fresh, grated) or ⅓ tsp (ground)
Black pepper (to taste)
Method:
1. Grind the linseeds using a coffee grinder. If you do not have a coffee grinder, use a regular blender. Do not overheat the seeds. You can grind the chia seeds if you do not like the crunch.
2. Put all ingredients in the food processor (or high-speed blender), except the dried ingredients and the sprouts, and blend until smooth.
3. Add the ground seeds and hemp powder to the blender jug or food processor. Blend until smooth. If your sprouts are chunky (or overgrown), you may want to blend them in for a few seconds. They will be fine whole; otherwise, they will still be fine if blended thoroughly.
4. Divide the mixture onto two dehydrator sheets or unbleached greaseproof/ parchment paper, brushed with a little coconut oil, and flatten, as evenly as possible, into two circles about 30 cm in diameter.
5. Dehydrate for about 6–8 hours at 40˚c max.
It may take longer to use your oven with the door slightly ajar. Overnight may be a good option.
The tortillas are ready once you can peel them off the sheet.
Delicately flip the tortillas over, return them to the dehydrator or oven, and dry them for another 30–60 minutes.
Store in a freezer bag in your refrigerator for up to 36 hours, if you are not using it immediately.
6. Use as you would any wheat tortillas.