Don't be intimidated by making delicious, raw, red capsicum wraps which are quick and easy to make! Capsicums provide a host of healthy nutrients, especially vitamins C and E, beta-carotene, and other carotenoids, such as lutein and zeaxanthin.

Serves: 2

CAPSICUM WRAP

Ingredients

(use organic ingredients where possible)

• 900g seeded and roughly chopped red peppers/capsicums
• 4 cups chopped tomatoes
• 1 tsp celtic salt
• 1 small avocado
• 2 tbsp psyllium husk powder

Directions

1. Place the peppers, tomatoes and salt into a high-speed blender and process until smooth.
2. Stop and use a spatula around the sides, if needed.
3. While blending, add the avocado, followed by the psyllium husk powder.
4. Divide the mixture among 4 dehydrator trays lined with nonstick sheets, about 1½ cups (355 ml) per tray.
5. Dry at 110 °F (44°C) for 5 or more hours.
6. Peel off the nonstick sheet, transfer to a mesh dehydrator screen and dry for another 1 to 2 hours.

FILLINGS

Ingredients

(use organic ingredients where possible)

• Spinach or lettuce leaves
• 2 tomatoes, sliced
• 2 avocados, sliced
• 100g sprouts
• 1 red pepper, cut into strips
• ¼ small red onion, finely sliced
• 100g pitted olives
• 1 small zucchini or cucumber, julienned
• Cashew Cream Cheese (see recipe)

ASSEMBLY

1. Layer the lettuce, tomato, avocado, pepper, onion, sprouts, zucchini and olives.
2. Spread the cashew cream cheese over the bottom center of the wrap.
3. Fold two ends of the wrap toward the center, and then roll the end closest to you, tucking the filling in as you roll.
4. Turn over so the seam is on the bottom and slice in half.

NOTES*

• You can make smaller, taco-sized wraps if you prefer. Make four 6-inch (15 cm) wraps per tray.
• Store the wraps by themselves by rolling them into a cylinder with some baking paper in between them and wrapping with plastic wrap so they don't dry out or store them in an airtight container.
• Wraps will keep for 2 weeks in the fridge. The wraps can also be stored in the freezer for use at a later date.