Vegetable Wrap

Steam for 1 minute.

• Stemmed green leaves of silver beat or similar 
  

Remove immediately and let cool.
Lay flat and arrange in layers of 2 or 3 into 8 x 10-inch rectangles.
Lay a paper towel on top of each rectangle and roll a rolling pin over the leaves to crush the veins.

Mix in a bowl any of the following, or any other constituents you wish to include, after they have been cut or grated into thin strips

• cucumber
  
• red pepper
  
•  carrot
  
•  celery
  
• avocado
  
• basil 
  
• chives
  

Lay out a rectangle of leaves, and then spread along one of the longer side

• 1 tbs hummus
  

Arrange some of the mix on top of the hummus
Sprinkle on top

• 1 tbs toasted and crushed cashews 
  

Roll up halfway, tucking in the ends so the filling won’t squeeze out, the continue to roll as tightly as possible.

Serve the wraps whole, or cut them into slices like sushi.

Individually wrapped in plastic and stored in the refrigerator, they will keep for 2 days.