Note: This recipe is truly the best of Italy and is a 5 star creation. Prepare the sprouted Buckwheat Groats, Sun Dried Tomato Wrap, Fermented Sun Dried Tomato Cheese, and the Sautéed Vegetables on the first day. Keep in mind that the Buckwheat Groats can take 24 to 48 hours to sprout.

Best of Italy Wrap

Buckwheat Groats Ingredients:
1 cup Red Mill organic whole grain buckwheat

Directions:
Note: 1 cup of buckwheat groats will expand into 2 1/3 cups after they have sprouted.
Take the cup of buckwheat and place it in a strainer. Rinse it with filtered water. Place them into a mixing bowl. Fill the bowl with filtered water and let soak for 15 to 20 minutes maximum. Pour them back into the strainer and rinse again until the water runs clear. Set the strainer inside a measuring cup. Place them on the counter and cover them with a cheese cloth. Rinse the buckwheat in strainer with filtered water 3 to 4 times a day for 24 hours. If you live in a colder climate, it may take up to 48 hours for them to sprout. Make sure to keep rinsing them until they sprout. As soon as you see the sprouts coming out the ends, they are finished sprouting.

Wrap Ingredients:
1 cup sun dried tomatoes (Living Tree Community Foods)
1 cup filtered water
¾ cup peeled cubed zucchini
1 cup flax seed flour
1 tsp. onion powder
1 tsp. garlic powder
¾ cup chopped basil leaves
2 tbsp. nutritional yeast
¾ tsp. Himalayan salt
2 tbsp. California Heritage olive oil (Living Tree Community Foods)
¼ cup Organic Maple Syrup
½ tsp. cayenne pepper (Living Tree Community Foods)
¼ cup hemp seeds (Living Tree Community Foods)
1 tsp. Bragg’s Apple Cider Vinegar

Directions:
Take the sun dried tomatoes and soak them in one cup of warm filtered water for 20 minutes. Strain the tomatoes and save the juice in a measuring cup. Wring out the sun dried tomatoes by hand. Place the excess water into the measuring cup and set aside. Grind the flax seed to flour. Place the 2 cups of sprouted buckwheat groats into a Breville Food Processor. Add the hemp seeds, flax seed flour to the Breville. Take the zucchini and peel it, cut it into cubes, and place it in the Breville. Add in the onion powder, garlic powder, nutritional yeast, salt, olive oil, cayenne pepper, 3 tbsp. water from the soaked tomatoes, maple syrup, and 1 tsp. Apple cider vinegar. Add the chopped basil and sun dried tomatoes. Pulse the ingredients in the Breville until evenly blended. Take 2 dehydrator trays with teflex sheets. Place half of the batter on each tray. Cover each of the trays with another teflex sheet on top of the batter. Flatten the batter by hand on each tray. Roll the batter on each of the trays until it is 1/8” thick. You want to shape the batter into a round circle. Take a flat angled spatula and pry off the top teflex sheet away from the batter on the bottom sheet. Place the trays into the dehydrator at 115 degrees for 2 hours. Remove from the dehydrator and flip the batter over onto another teflex sheet. Continue dehydrating for 4 to 6 more hours. Check them after 4 hours to see if they are pliable. You want to be able to roll them up without breaking the wraps. Remove from the dehydrator and set them aside at room temperature. You can store them in saran wrap temporarily.

Sun Dried Tomato Fermented Cheese

Ingredients:
2 cups raw cashews
1 cup warm filtered water
1 tsp. acidophilus
½ cup nutritional yeast
¼ tsp. onion powder
½ tsp. garlic powder
¼ tsp. Himalayan salt
1/8 tsp. cayenne pepper
1 cup sun dried tomatoes
½ cup fresh chopped basil

Directions:
Soak the cashews in 1 cup of filtered water for 2 to 4 hours. Rinse and drain the cashews. Place the cashews into a Vitamix. Add 1 cup of warm filtered water and 1 tsp. acidophilus. Blend until creamy smooth using the tamper. Test the mixture with your fingers to make sure there is no grittiness. Take a strainer, a large piece of cheesecloth, a 2 lb. weight, and a large measuring cup. Double the cheesecloth in half twice into 4 layers. Line the strainer with the cheesecloth. Remove the cheese from the Vitamix and place it in the center of the cheesecloth. Fold over the sides of the cheesecloth until all four sides are covering the cheese. I used a 2 lb. Selenite round ball as my weight. It is all right to use a Mason jar filled with water as well if you can’t find another weight. Place the weight on top of the cheese in the strainer. Let the cheese sit at room temperature for 24 hours. Remove the cheese from the cheesecloth with a spatula and scrape it into a bowl. Take the sun dried tomatoes and place them into a measuring cup. Add a cup of warm filtered water to the tomatoes and let them soak for 20 minutes. After the 20 minutes, drain the water off and discard it. Take each tomato and wring it out by hand. Place the tomatoes on a chopping block and chop them into small pieces. Put the tomatoes in with the cheese. Add the nutritional yeast, onion powder, garlic powder, salt, cayenne pepper, and basil to the cheese. Make sure to mix it all in evenly. Cover the cheese and set it in the refrigerator.

Marinade Vegetables Sauce ingredients:
½ cup organic tamari
½ cup California Heritage Olive Oil
½ cup organic maple syrup
½ cup filtered water
¼ cup balsamic vinegar

Directions:
Place all of the ingredients into a large mixing bowl. Pour the marinade sauce over the ingredients and mix them all together. Take 2 dehydrator trays with teflex sheets. Place half of the ingredients onto each of the trays. Make a flat layer with all of the vegetables touching. They need to dehydrate this way so that you can break them apart later to form your design for the plate. Pour some of the sauce onto each of the vegetable trays. You will have sauce remaining. Place the trays into the dehydrator at 115 degrees for 8 hours. Remove them from the dehydrator; Flip them over onto another tray with a teflex sheet. Place them back into the dehydrator for another 8 to 10 hours.

Note: The following recipes are to be prepared on day 2. We will be preparing the Pesto, Olive Tapenade, and the Sun Dried Tomato Marinade Sauce.

Pesto Ingredients:
2 cups packed organic fresh basil
¼ tsp. pink Himalayan salt
½ tsp. garlic powder
2 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
2 tbsp. California Heritage olive oil
1 cup pine nuts

Directions:
Place all of the ingredients into a Breville food processor and blend until smooth. Remove from the Breville and place the pesto into a bowl.​

Olive Tapenade Ingredients:
½ cup stuffed queen Sevillino olives
½ cup Calamon olives
½ cup Kalamata olives
½ cup black olives
½ tbsp. minced garlic
½ tsp. fresh lemon juice
1/8 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. California Heritage olive oil

Directions:
Place the stuffed queen Sevillino olives into the Breville processor and chop them into small pieces. Repeat the procedure for all of the olives. Place all of the olives into a bowl. Add the remaining ingredients to the bowl and mix them all together.

Sun Dried Tomato Marinara Sauce Ingredients:
2 cups sun dried tomatoes
1 cup warm filtered water
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. cayenne pepper
¼ cup organic maple syrup
½ cup chopped fresh parsley
½ tsp. California Heritage olive oil

Directions:
Place the sun dried tomatoes and soak them in the filtered water for 20 minutes. Drain the water from the tomatoes and place them into a Breville. Do not hand squeeze these tomatoes. Add the remaining ingredients to the tomatoes and blend until evenly mixed.

Assembly:
Take the wraps and lay them on a chopping block. Take a couple of heaping spoons of the marinara and place them in the center of each wrap. Take a flat edged spatula and spread it out evenly over the wrap. Leave ½” free all the way around. Place a layer of fermented cheese in the center of each wrap and repeat the procedure. Add a layer of pesto sauce on top of the fermented cheese. Leave enough pesto sauce aside for the garnish. Place a layer of olives on top of the pesto sauce layer and spread it around with the spatula. Begin rolling the wrap, flattening the inner layers with the flat angled spatula. If ingredients are seeping out as you complete the rolling, remove them so that the wrap can be rolled flat. Refer to the video. Cover the wraps and place them into the refrigerator to set for 4 hours. Remove them from the refrigerator. Cut approximately ½” off of each end to expose the filling to even out the slices. Discard the ends. Then take a very sharp knife and slice each of the wraps into 5 even slices. Make sure to wipe off the knife after each cut. Otherwise, the slices will be very unevenly cut because the ingredients will stick to the knife. Take the garnish and break a piece off. Place the piece of garnish on each of the plates that you are going to serve. Place a slice of the wrap in the middle of the garnish on each plate. Take the remaining pesto sauce and place it into a pastry bag with a Wilton 2A tip. Place a round dollop in the center top of each slice being served on the plates. Take some olive tapenade and sprinkle the top of each of the slices. Place a sprig of mint on each side of the dollop on top. Serve

Will last 3 to 5 days in the refrigerator.