Day 7 of 28 Days of Raw & Green Smoothie Challenge

Wow day 7...time seems to be flying by so quickly and totally having a blast in my raw food kitchen coming up with new smoothie recipes everyday using the handy tips I posted last week.

I'm also totally enjoying converting some of my favourite cooked meals into raw meals.

I played around in my kitchen the other day and put together a test sample of chinese dumplings (pictured below).  Using soaked almonds as the base for the filling and the raw corriander coconut wraps made with Thai young coconut meat from the abundance of coconuts I found in the grocery store.

Now I'm ready to celebrate the Chinese New Year this coming Sunday!

Chive and Cilantro Almond Dumplings

Wrap
Coconut meat from 2 thai young coconuts
Sea salt (to taste)
Handful coriander (cilantro)
1 tablespoon psyllium husk

Blend until smooth in your high speed blender.
Pour onto a permaflex dehydrator sheet and spread thin to the corners.
Dehydrate at 110-115 degrees until dry enough to flip.
Continue dehydrating for an additional 2 hours.
Remove from dehydrator, cut into squares and use a wraps for dumplings or cut into bigger pieces and use as an alternative wrap for other ingredients.

To store, place wrapper between parchment paper, and place into a zip lock baggie.  Store in the refrigerator until ready to use.

Filling
1 cup green cabbage, gently wilted in warm water and salt, drained
3 tablespoons chives (garlic chives if available)
1/3 cup soaked almonds, peels on
1 tablespoon tahini
1 tablespoon lemon juice
a light drizzle of sesame oil

Place all ingredients in a food processor and process until you can form mixture into a ball.

Assembly
Add 1 teaspoon of filling into each wrapper.
Bring the ends together forming a pouch and tie with closed using a sprig of chive.

Chives and Cilantro Almond Dumplings