Raw Vegan Sweet Potato Wraps | Chef AJ LIVE! with Zuzana

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Zuzana van der Werf Kulichova, PhD.

Zuzana has a bachelor's degree in gastronomy, a master's degree in environmental science, a master's degree in agricultural economics, and a Ph.D. in politics of controversial technologies. Zuzana worked for eight years at the Delft University of Technology as a project manager and researcher and published three peer-reviewed scientific articles.

However, in 2015, Zuzana experienced severe anxiety, and this experience led her to explore the healing power of a whole-food, plant-based diet. She has been excited about the (raw) whole-food diet ever since. Her love for the vegan lifestyle and the science behind its benefits motivated Zuzana to quit her academic career and start her Instagram page @zuzusrawjourney.

Besides her interest in research and a whole-food, plant-based diet, Zuzana is a mom of four girls, a rescue dog, and a wife to Peter. Furthermore, Zuzana is the author of two books about the benefits of the whole-food plant-based diet: "Fall in love with fruit" and "Fall in love with a low-fat diet." Finally, through her coaching services, Zuzana supports people who need a hand on their whole-food, plant-based diet journey.

SWEET POTATO WRAPS

INGREDIENTS

For the wraps:

3 cups orange sweet potatoes

2 cups diced carrots

3 cups cherry tomatoes

1 TBSP chia seeds

2 TBSP psyllium husk

Fillings:

Vegetable of your choice to add to the wraps. Cabbage, lettuce, grated carrot, beetroot, kohlrabi, tomato, cucumber, microgreens, sprouts, etc.

Dipping sauce:

2TBSP hemp seeds

1 TBSP tahini

2 cups sweet pepper

1tsp smoked paprika

1 garlic clove

1 tsp coconut aminos or 1 tbsp dulse flakes

1 lime juiced

1/2 medjool date

1tsp lucuma powder (optional)

dash of cayenne pepper (optional)

Directions:

Wraps:

Start by adding cherry tomatoes to your blender. Adding a juicy ingredient first makes blending easier.
Peel and dice sweet potatoes and carrots and add them on top of cherry tomatoes along with garlic. Finally, add chia and psyllium husk.

Blend until smooth. Spread the batter on your dehydrator (teflex or silicon) sheet and dehydrate at 115F until dry but pliable. It takes between 8-10 hours.
Fill with your favorite vegetables. I used shredded carrots, cabbage, oyster mushrooms, and lamb's lettuce.
Dipping sauce:

Blend all the ingredients for the dipping sauce until smooth.

To follow Zuzana on Instagram:   / zuzusrawjourney