Living Rawesome

Day #261 Wrappers pgs. 200 and 221 entertaining in the raw

April 10, 2010

Happy Birthday Marsha!!

I decided to make the wrappers for both complete recipes (tricolor sesame-cashew dumplings and jiaozi three ways). They are the same ingredients but are made by different colors from beets, carrots, spinach and plain coconut. I have 4 different colors, and they turned out so beautiful. I had so much fun in the kitchen today. I felt like I was coloring Easter Eggs. Jason previously opened up the Thai coconuts and took out the meat and stored it in the bowl. This made this food prep so much easier than opening up the coconuts today. That is such a tedious chore, unless he breaks them in half. When I just cut the tops off and try scooping out the flesh, it is a pain. I am never able to get the coconut completely cleaned out, either. So Thank you, Jason for helping me:).
I had my work station set up so neatly. First I made beet, carrot and spinach juice. I did the beet first. I didn’t use a juicer, I used the Vita-Mix and 1/4 cup water. I then strained the juice through a strainer. This worked so much easier than the juicer. I hate clean-up, and with the blender I was able to clean up quickly, just a quick rinse then it was done and on to the next color. I did carrots and water, then spinach and water.

Next, I used one cup of coconut meat per 1/4 cup colored liquid.  I blended  it in the Vita-Mix then poured it out on one Teflex Sheet per color.  The colors are so vivid!

Beet Wrappers were first. I poured out the mixture onto the Teflex sheets. The colors are so bright before dehydration.

Beet Wrappers mixture spread out

Carrot Wrappers
Spinach Wrappers

Plain Coconut Wrappers

They were easy to spread out, even though they don’t look completely even, they came out clean looking and rather easy to take off the sheets. They are delicate so I removed them very slow. I have made these before for other recipes, and I ripped them because I removed them too fast. So I went slow and steady this time.
These are the wraps after dehydration. Some were still wet when they came out, so I had to put them in the dehydrator for longer.

I cleaned the edges of each color, then cut them into squares so they are ready to use when I make the fillings. You can refrigerate them in a plastic bag, but when you are ready to use them, they [wrappers] should sit on the counter top to reach room temperature.

Wrappers Ingredients
Young coconut meat
beets, carrots, or spinach juice
*water if you do it in the blender
sea salt

Blend all ingredients in a Vita-Mix until smooth. Spread mixture in a thin even layer over a Teflex sheet and dehydrate 3 hours. Trim edges and cut into 9 squares. Store in plastic wrap in the refrigerator until ready to use. Allow them to come to room temperature prior to use.

1 John 4:8 (New International Version) Whoever does not love does not know God, because God is love.