Your whole food, plant-based life.

Savory Squash Crepes With Sage “Cream” Sauce

Yesterday, we talked about raw food and cold weather. It’s so much easier to stay committed to raw when it is warm out. Fresh fruit and vegetables are abundant and in season. As the cold weather approaches, our bodies crave more substantial, warmer foods. One way I deal with this is to make my favorite fall raw foods, warm. I approach my dehydrator the same way I would approach a crock pot. With a little advanced preparation, you can have a warm dinner waiting for you. The wraps can be made a head and put into the dehydrator for the last 20 minutes as you prepare the sage “cream” sauce.




Squash and sage are a great combination. I found these little beauties at the farmer’s market on Sunday. Throw in a few craisins for an accent and you have a dish, easy to make and worthy of company. By soaking the squash before hand and placing it in the dehydrator in the morning, the starches will be reduced and your warm squash is ready to go.




For this recipe, I used carnival squash. They are sweet, full of beta-carotene which is an anti-oxidant and anti-inflammatory, vitamin A and C and fiber. Other benefits include folate, copper, vitamin B6, niacin, and omega-3 fatty acids.

This recipe might seem a little complicated at first but it is actually very easy. Read through it first. You have a little advanced preparation but only minutes of actual food handling and very few ingredients. Enjoy!

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  1. Nicole wrote on October 28, 2014

    What can I use in place of the oil?


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