Raw Energy- Pasta alternatives for your wraps with raw enzyme loving goodness!

These wraps will bring joy to your mouth!  Suitable for breakfast or any time of the day with fillings that can be made to suit your taste buds! Best thing is- they can be prepared earlier and devoured when ready!
Rice paper wraps are the common choice of wraps for most health goers, however considering rice is a grain, there is always going to be a sugar hit followed by an insulin spike-  coconut wraps are another option.
Coconut wraps with basil, avocado, kale + spicy garlic macadamia sauce. 
Wraps: Filling

  • 5-8 Coconut wrap sheets- it really does depend on your own preference for size and the amount of wraps you would like.
  • 1 cup of noodles-     Choose from the pasta alternatives listed below     
  • 1 carrot 
  • 1 avocado
  • 1/3 cucumber
  • 1 cup fresh basil
  • 1/2 cup coriander
  • 5-8 kale leaves – thinly chopped and shredded
  • 1/2 red capsicum- julienned or your choice of colour
  • Nut sauce:
  • 3 garlic cloves- organic Australian minced or crushed 
  • 1 Inch of ginger- or a chunk of similar size, peeled and finely chopped – this can vary to taste.
  • 2 tablespoons each of tamari and lime juice- again, vary to taste.  Stevia to sweeten is also an option
  • Chilli powder
  • 1/3 cup nut butter – I prefer macadamia, almond works too.
  • 1/3 cup filtered water (more or less as needed) 

To make the nut sauce: blend or mix together all the ingredients until smooth. If you like, sauté the garlic and ginger first to bring out more flavour. Set aside in a bowl. 

To make the wraps: cut all the veggies into thin julienne strips- you can purchase a julienne slicer to make slicing your vegies a quick and easy job.
Dip your coconut wraps in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature’s fuel.
Pasta Alternatives:  All of these tasty alternatives make a great filler for your coconut wraps!
Shredded with a peeler, zucchinis can make the perfect spaghetti replacement. They are rich in fibre, can lower cholesterol and is a lighter pasta option. 
Spaghetti Squash 
‘Spaghetti squash’ gets its name from the inner ‘flesh’ of a squash, very similar to strands of noodles. Squash is high vitamins A and C, and magnesium and can protect your body against some forms of heart disease
Quinoa is high in vitamin B’s and protein, and can help your body produce bone growth.    Cooked just like you would oats or rice, Quinoa makes a great alternative where ever you would use oats or rice.
Soba Noodles: 
Soba noodles are made from buckwheat and originally from Japan. They are high in protein and Rutin- a phytochemical that strengthens capillaries, can lower blood pressure and cholesterol levels
Shirataki Noodles: 
Shirataki is made from a root plant grown in many parts of Asia. At times called the miracle noodle, these noodles are filled with fibre and claim to have no calories or carbs
Black Bean Spaghetti:
Yes, that’s right, the spaghetti itself is black. Black bean pasta is super high in protein.
Similar to broccoli slaw, shredded cabbage is another spaghetti alternative. Packed with vitamin B and antioxidants, cabbage also reduces cholesterol.  Be careful of those powerful effects sulphur can have on the bowel!
Broccoli Slaw
Broccoli slaw is low in calories, high in nutrients and has many variations to suit your own dietary requirements- some with nuts, some Broccoli slaw without- some with cranberries- possibilities are endless.

Makes 2 cups

  • 1 cup carrots, shredded
  • 1½ cup broccoli, shredded
  • ½ cup thinly sliced red onion
  • ¾ cup red cabbage, shredded
  • 1 cup baby kale leaves
  • ½ cup dried red cherries – optional (not recommended if you are trying to cut down on sugar)


  • 6 tablespoon apple cider vinegar
  • 4 tablespoon honey
  • 4 teaspoon Dijon mustard
  • 3 teaspoons chia seeds
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 6 tablespoons of extra virgin olive oil



  1. Use the shredding blade in your food processor or a grate to grate broccoli, carrots and red cabbage.
  2. Peel and slice red onion into thin slices and quarter the slices.
  3. Add all ingredients to a large bowl.


  1. Add all ingredients in a medium bowl and whisk together.
  2. Before serving toss whisked dressing over top of greens and toss to coat evenly.
  3. Serve.

If you cannot find coconut wraps in your area- Sunfoods are the brand i use. 
You can also get them from Julie Mitsios.  Julie is Chef and owner of the Earth to Table Cafe- 85 Bronte Rd Bondi Junction.