Slice all the vegetables into thin strips.
Lay a coconut wrap on a plate and line a few strips of each vegetable down the middle. Fold one edge of the wrap over the vegetables and roll.
Continue until all vegetables are used. Set aside.
Place the peaches, jalapeño, honey, tahini, garlic, apple cider vinegar, salt, white pepper and basil into a food processor and puree until smooth and creamy.
Serve the sauce alongside the coconut wraps.
1 package coconut wraps
1 small carrot
1 small zephyr squash (yellow and green striped variety)
1 small zucchini
1 small bell pepper
½ avocado
1 small cucumber
2 large peaches, pitted and peeled
1 small red jalapeño (or other hot pepper)
1 Tbsp. honey
3 Tbsp. tahini
2 garlic gloves
1 Tbsp. apple cider vinegar
½ tsp. sea salt
½ tsp. white pepper
1 small handful basil leaves
1 small carrot
1 small zephyr squash (yellow and green striped variety)
1 small zucchini
1 small bell pepper
½ avocado
1 small cucumber
2 large peaches, pitted and peeled
1 small red jalapeño (or other hot pepper)
1 Tbsp. honey
3 Tbsp. tahini
2 garlic gloves
1 Tbsp. apple cider vinegar
½ tsp. sea salt
½ tsp. white pepper
1 small handful basil leaves
This article appears in September 2013.