Tenth Day @ 105 Degrees

Today we continued our week by making a sprouted sesame wrap.  We soaked and sprouted the sesame seeds first.  They were then combined with zucchini, capsicum, tomato, basil cayenne pepper, nutritional yeast and flax meal.

Sprouted sesame wrap dehydrated

The shitake mushrooms were tossed in olive oil, salt and pepper and nama shoyu, and they dehydrated.

Marinated shitake mushrooms

We then washed irish moss which was packaged dry.   This will later be blended up to make a paste for adding to recipes.

Cleaning and soaking irish moss

Irish moss


For lunch we assembled the sprouted sesame wraps.  First a smoked red pepper tahini sauce was made with tahini, lemon juice, smoked salt, capsicum and cayenne.

Sprouted sesame wrap and ingredients

Then the rest of the ingredients were built up.  Baby spinach, enoki mushrooms, julienned carrot, beetroot and cucumber, avocado and sprouts.

The sprouted sesame wrap ready to be rolled

Sprouted sesame wrap, shitake, avocado, sprouts, smoked red pepper tahini