Darren Cobin“Your Personal Trainer”
Janelle Miller“Your Personal Trainer ”
Vegetable Wraps
Vegetable Wraps
Use as many kinds of raw vegetables as you can get, chopped finely. eg a mix of stem (Celery, Spring onions) root (Carrots, mushrooms) and seeds (eg, nuts, seeds (sprouted), tomatoes).
Shredded leaves, eg Spinach, Rocket.
Vinaigrette dressing
Large Tortilla wraps, flexible and strong. (Alternatively, use large Cabbage leaves, of the pointed variety if available)
Method:
Place the wrap on a flat surface, eg a large breadboard or flat plate.
Don’t overfill the wrap, to make it manageable and to keep it intact. Place the chopped and shredded veg over two-thirds of the area of the wrap, to a maximum of one-one and a half inches depth. Add vinaigrette dressing, tomato puree, Vegemite or whatever.
Start making the wrap into an envelope by folding the sides over the edge of the contents, then tuck the edge nearest you over the resultant package. Roll the package over again, neatly tucking in any edges which emerge, continuing until the top edge is itself tucked underneath the roll.
Then carefully cut the wrap in two with a sharp knife, which seems to make it more stable and less likely to unroll. Place both halves together and wrap in silver foil to keep in the fridge until needed.
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