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  • Jennifer Galardi

Recipe: Summer Wraps

As the temperature rises, I tend to eat lighter meals such as smoothies, acai bowls, and salads. According to Ayurveda (translated as the science of life), the ancient system of health used in India and now all over the world, this is typical. We should eat to stay in balance with the elements of nature and summer being pitta season (associated with fire and water), overeating and eating heavy foods creates too much heat in the body. We want to feel light and cool - thus craving foods associated with these qualities. Watery veggies such as cucumbers and jicama sing to me and I often simply slice them up with some avocado, salt and lime (also cooling). These wraps I make are light, lo-carb (I use coconut wraps) and easy to make.

1 coconut wrap (I like Nuco brand, turmeric variety or Sana foods brand which used to be called "The Real Coconut")


vegan cream cheese spread (My favorite brands are Kite Hill and Miyoko's)


greens (I prefer arugula but you can use spinach or mixed greens)

hearts of palm or artichoke hearts


sea salt

These are pretty self explanatory. Lay wrap flat. Smear with cream cheese or spread, hummus and smashed avocado. Layer in the rest of ingredients and sprinkle with some sea salt. Fold wrap in half and ENJOY!!!

Remember - play with your food. Use different spreads (my neighbor, a chef, made a home made vegan ranch dip which was KILLER on this as well), experiment with veggies such as carrots, peppers, etc. The options and combinations are endless!

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