A couple of months ago, the very lovely folks at Blue Mountain Organics reached out to me, asking if I’d like to try a few of their products. Blue Mountain Organics is an online purveyor of certified organic raw and sprouted nuts, nut butters, flours, grains, dried fruits, and superfoods. The company is located in the heart of the Blue Ridge Mountains in the small agricultural community of Floyd, Virginia, and they put tremendous time and care into creating tasty, nutritious raw food snacks, and to upholding sustainable agricultural practices and fair trade policies.
Peter, the co-owner of Blue Mountain, told me that he’d read some of my posts about the “vagaries of raw wraps making,” then said: “it certainly can be an ‘exciting’ process juggling between dehydration cycles, and can vary day by day as the humidity changes too:>) We have struggled to get the size and thickness right as well as overcome the shelf life issue. I hope that we have it right, but I know that there is always room for improvement.” I laughed when I read this, because I’ve encountered all of those snags in making raw wraps, too.
I told Peter I’d be honored to sample some of the wraps he offered me. They came in three flavors: basil, sun dried tomato, and curry. They were all fantastic.
The texture is spot on (sturdy but not too thick), and the flavors are all a little salty and a little sweet. That combination is a sure path to my heart! I liked the tomato wraps best, followed by the basil and then by the curry. Blue Mountain also sent me a bunch of their other goodies, including “love bites” (which are sort of like chunks of energy), macaroons, raw bread, and some delicious crackers. What a lovely care package!
All with a handwritten note:
It didn’t take me long to polish off all of the tasty wraps, in a variety of combinations. Here’s one shot — a wrap filled with spiralized zucchini, tomato, arugula, and a little bit of pesto:
It has been a while since I attempted raw wraps (the last recipe I posted was my raw carrot and cumin wraps), but these delicious flavors inspired me to try a new recipe of my own. I noticed that all of the Blue Mountain wraps contained young coconut meat, and since I’ve been on a coconut yogurt kick lately, I had a coconut waiting to be used. This seemed like a perfect opportunity to try it in a raw wrap. That’s how my raw red pepper and coconut wraps were born. I was really happy with the results!
- Meat of one young Thai coconut (about 1 cup)
- 1 large red bell pepper, chopped roughly
- ¼ cup flax meal
- ½ teaspoon sea salt or 2 tablespoons coconut aminos or tamari
- 1 pitted date
- ½ cup coconut water (and extra as needed)
- Blend all ingredients together in a high speed blender till totally smooth. If it's super thick or pasty, add a little more water.
- Spread the mixture onto a single Teflex-lined dehydrator sheet and dehydrate at 115 degrees Fahrenheit for four or five hours, or until the top is relatively firm and dry. Place another sheet on top of the wrap, flip the two sheets over, and then peel the Teflex off of the bottom side of the wrap to expose it and continue dehydrating. Give it another four hours, or as long as it needs to be still pliable, but totally firm.
- Cut the finished sheet in half. Makes 2 wraps.
You can fill these wraps with just about anything. I like using kelp or zucchini noodles, tomatoes, avocado, and any veggies I have around. Hummus is also a wonderful filling!
Many thanks to the Blue Mountain team for their friendliness, hard work, and the love they put into their food. Clearly, it has inspired me to pour some love into a new recipe of my own