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Veggie Wrap with Asparagus Pesto

Posted Sep 14 2009 8:50pm


½ c tomato
½ orange, peeled
¼ c onion, diced
4-6 ribs celery, cut up
1 clove garlic
½ t. crushed rosemary
1/3 c parsley
¼ - ½ c raw wheat germ
1 t. sea salt (adjust to taste)
1 c carrot pulp

Blend all ingredients except for the carrot pulp in FP until well combined.
Transfer to mixing bowl and add carrot pulp: combine.
Spread on non-stick sheets on top of mesh screens and dehydrate until flexible.
Flip onto mesh tray after 4 hours or so.

Asparagus Pesto

1 ½ c diced asparagus
¼ c olive oil
2 cloves garlic
2-3 TB nutritional yeast

Blend asparagus, nutritional yeast, and garlic.
Slowly add olive oil; blend well.
Transfer to bowl and refrigerate until cold.
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