Spicy Collard Wraps Quick and Easy Raw Food Recipe April 22, 2009

These tasty veggie wraps can be made in 15 minutes .

As spring approaches, the variety of organic vegetables increases, providing ample and delicious opportunities to eat healthy foods. Eating a diet that’s high in dark leafy greens and fresh, raw vegetables has amazing health benefits, including weight loss, lowered cholesterol, and increased energy and vitality.

For vegans, raw foodists or carb-conscious eaters, fresh collard or cabbage leaves are a tasty alternative to store-bought flour tortilla wraps. Simply chop up some of your favorite veggies, top with your favorite dressing or nut paste, wrap in a collard leaf, and go! The recipe, below, is simply a suggestion—there are as many options for creating raw veggie wraps as there are vegetables.

Ingredients

Wrap and filling:

• 3-6 freshly washed collard or cabbage leaves (look for kale leaves that are very fresh dark green and pliable enough to roll)
• 2-4 carrots, julienned
• 1-2 red, orange or yellow peppers, julienned
• 1 cup of snow pea shoots or other sprouts
• 1 avocado, sliced

Nut paste:*

• ½ cup pine nuts, unsoaked
• 1 cup walnuts, soaked (2-4 hours)
• 1 ½ tablespoons lemon juice
• 1 tablespoon ginger juice
• 1 tablespoon garam masala or yellow curry powder
• ½ tablespoon Celtic or Himalaya salt
• ½ tablespoon garlic, minced
• ¼ tablespoon fresh ground pepper
• Toothpicks
• Garnish: chopped basil, parsley, or cilantro

*nut paste inspired by Dr. Gabriel Cousens’ “Bok Choy Paneer” recipe, found in Rainbow Green Live-Food Cuisine