Even though it’s National Sandwich Day, we cannot endorse pigging out on French dips, Philly cheesesteaks, or really anything with bread, meat, and cheese. How do we indulge on National Sandwich Day? We’ve got some pretty awesome, deliciously satisfying sandwich alternatives that are perfect for anyone on any of our cleanses.
All of the following recipes are full body cleanse approved, which means they are raw. These are technically considered wraps, but shhhhh…don’t let the secret out. We’re still celebrating them as part of this holy day, which is dedicated to the almighty sandwich (wrap). Here are our favorite three raw wraps:
#1: Sweet Almond Wraps
We like making these small so you can have them as tasty, healthy appetizers. You can make them for a party or pack them as a snack for kids’ lunches. Find the recipe by clicking here.
#2: Spicy Mushroom Burrito Wraps
These wraps really showcase the inherent flavor of mushrooms. Use the red bell pepper dipping sauce like a salsa and you’ll have an explosion of flavor in every bite. You can also put any of your favorite seasonal veggies in this wrap, but make sure you de-stem your collard leaves because they are not fun to chew.
- 5 collard green leaves (de-stemmed)
- Seasonal veggies of your choice, thinly sliced
For the Spicy Mushrooms:
- 2oz mushrooms
- juice of ¼ lemon
- 2 fresh sprigs of thyme (de-stemmed)
- 2 tsp. raw coconut aminos
- 1 garlic clove, minced
- 1 tablespoon green onion, chopped
- 1 handful of unsulfured raisins
- dash of red chili flakes
- 1 red bell pepper, de-seeded
- 1 large carrot
- ¼ red onion
- 2/3 cup sun-dried tomatoes (not in oil)
- 3 Tbsp. nutritional yeast
- ¼ cup water
- 2 medjool dates
- Prepare the spicy mushrooms first. Chop up the mushrooms and marinate them in the remaining mushroom ingredients, stirring occasionally while you prep the other veggies.
- Blend all the dipping sauce ingredients in a blender.
- To make your burritos, lay the collard greens flat and line up your thinly sliced veggies with the mushrooms. Roll up the wrap like you would a burrito, dip in the sauce, and take your first bite.
#3: Sun-Dried Tomato Carrot Flax Wraps
When you are on a raw food diet, you may not want to eat salads all the time. You have to get creative, which is why we love these dehydrated flax wraps. You’ll need a dehydrator for this recipe, or you can put your oven on its lowest setting to dehydrate them. It takes about 5-6 hours if you use your oven and you have to keep your oven door cracked. Once the wraps are made, you can put whatever fresh veggies you want, avocados, and our raw sun-dried tomato spread.
- ½ ear of yellow corn
- 4 large carrots
- 1 cup sun-dried tomatoes (not the ones in oil)
- 3 garlic cloves
- 1 cup fresh parsley
- 1 tsp. sea salt
- 1.5 c ground flaxseed
- Combine all of the ingredients, except for the flaxseed, in a blender or food processor. Blend until the mixture is smooth and consistent. Pour the blended mixture in a large bowl and slowly mix in the ground flaxseed.
- Spread out equal amounts of the mixture into thin, wrap shaped circles on non-stick dehydrator sheets. Make them whatever size you want. Put them into the dehydrator at 105 degrees for 2 hours, or your oven (on its lowest setting) for 5-6 hours.
- Store the wraps between sheets of parchment paper in an airtight container in the fridge for up to 2 weeks. Enjoy!