Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!



Earlier this week I received a special delivery from Crown Publishing: The Raw Truth - Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron.  It is a lovely book and I've put a review up for you in our Library

Since I have been so busy with travel and writing the past couple of weeks, I have really been keeping my food preparations very simple.....well, boring actually.  This book has brought some new inspirations and I was delighted to find so many easy to prepare recipes.  I thought it would be good if I made one of them for you today.  I hope you enjoy it!


Pesto Wraps

For the wraps:

3 large zucchini, peeled

pinch of sun-dried sea salt

juice of 1/2 lemon

2 tomatoes, sliced

chopped green and purple basil, for garnish


For the Presto Pesto:

2 cups chopped walnuts

2 cups loosely packed green & purple basil leaves

3 cloves garlic

1 heaping tablespoon red miso


Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini.  Place the strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy).  Drain, rinse and drain again.

(Penni Note: I just cut the zucchini and skipped everything else - they didn't taste starchy to me).


To prepare the pesto, plavce the walnuts, basil leaves and garlic in a homogenizer juicer or a food processor to create an oily paste.  Transfer the paste to a bowl and stir in the miso.

(Penni Note: I added some baby spinach leaves because I didn't have quite enough basil and my I added the juice of one small lemon - also my pesto did not seem oily).


To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a teaspoon of pesto in the center of the zucchini strip. Press a tomato slice into the pesto.  Fold or roll up the zucchini strip and secure with a toothpick. Serve the wraps on a serving plate with the chopped basil garnish.


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Ooh, guess what I'm having for lunch! Three cheers for a well-stocked kitchen and ideas to turn those basic ingreds into something delicious!
Supper tonight GF! Thats what I'm talking about...YUM
Oh, how easy, pretty and great for entertaining, too.  Thanks, Penni!  Gotta have this cookbook. 

Grat idea. Will pop over to the library and check out your review.

I have the first edition of the book.



Thank you :-)




This looks like my kind of food. Simple, easy to prepare and yummy. 

I also like the South River Miso Company. You can google them and buy direct on the web.

Thanks for sharing with us. 

I know what's on my shopping list for this week!!!
On my way to Publix right now to go get some zucchini! What a great idea and it looks so delicious.  Thanks Penni!
This sounds great, Penni.  And I love the substitution for some of the basil (spinach) - that is probably what I will do too. 
I have the first edition of this book, but I may now have to upgrade to the second edition. And have to try this recipe.  And remake my really yummy kale and pistachio pesto I made a few weeks back for the pesto.
Simple, easy, and a flavour explosion - my favourite kind of recipes! Thank you, Penni! :)
Oh wow!  My stomach actually let out a big ole growl when I saw those beautiful roll ups!  Thanks for the great recipe.

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