Raw Bliss Recipes

Category: Wraps & Pies

  • Mexican style burritos

    Blend for wraps:

    • 1 small pumpkin
    • 1 large tomato
    • 2 cups of golden flax seeds
    • 2 tbsp of psyllium husks
    • 2 tsp. of turmeric powder
    • 1 tsp. of hot pepper
    • A small piece of fresh ginger
    • 4 cloves of garlic
    • 1 tsp. cumin
    • A big handful of fresh oregano
    • Water as needed to blend

    Spread on dehydrator sheets about 1,5 cm (half an inch) thick and dehydrate for about 12 hours, flip and then dehydrate just a little bit more. If you let them dry longer and they will turn too crispy, you can to sprinkle them with water and let them sit to turn them into soft wraps.

    Filling:

    • mashed avocado
    • tomatoes
    • mung bean sprouts
    • hot pepper
    • lettuce
    • bell pepper
  • Russian Hand Pies Pirozhki

    Russian Hand Pies Pirozhki

    Serving – 2 pirozhkis

    Making the dough sheets

    Blend for the dough:

    2 cups raw buckwheat soaked overnight

    2 large tomatoes

    2 large sweet potatoes

    2 large onions

    A small handful of fresh parsley

    4 garlic cloves

    Mix in:

    2 cups (112 gr) flax seeds grind in dry blender – 0,1 cup per each pirozhki

    4 tbsp. Psyllium husks

    Spread evenly on 5 dehydrator trays, leave 1 cup of dough for closing pirozhki sides. Dehydrate for about 8 hours. Flip and cut each sheet in 4 pieces and dehydrate until fully dry.

    Making the filling (should come out to about 10 cups):

    Shred, freeze and defrost:

    5 cups of cabbage

    2 cups of carrots

    1 large onion

    1 small handful of parsley

    Blend and mix with defrosted veggies:

    2 cups of carrots

    1 cup of macadamia or cashews

    0,5 tsp of black pepper

    Assembling pirozhkis.

    Dip dehydrated dough sheets in drinking water and let them sit until playable for about a half an hour.

    Place half a cup of filling in the middle of each pie. Put a stipe of the leftover dough on the sides of a pie to “glue” it together. Fold it in half and squeeze gently, so the fresh dough can hold the pie together.

    Makes 20 pirozhkis – about 10 gr of fat in each.