This is a healthy raw vegan way to eliminate the extra carbs found in flour tortillas and bread by using fresh large collard leaves for your veggie wrapper. This recipe is extremely easy to make and the crunch of the fresh vegetables and collard leaves will satisfy any appetite. Most people think the only way you can eat collards is cooked to death with a lot of fat and salt, but they are delicious raw as a wrapper for vegetables and your favorite hummus or spread.
Ingredients
3-4 Collard
Greens
1 small cauliflower head, raw or steamed
1 large avocado
3 limes, juice
2 large carrots, julienned
1 cup jicama, julienned
1 small zucchini, julienned
1 tsp. dried Italian herb mix (oregano, rosemary, thyme..)
1/4 cup fresh cilantro, finely chopped
1 medium slice red onion
1 small cauliflower head, raw or steamed
1 large avocado
3 limes, juice
2 large carrots, julienned
1 cup jicama, julienned
1 small zucchini, julienned
1 tsp. dried Italian herb mix (oregano, rosemary, thyme..)
1/4 cup fresh cilantro, finely chopped
1 medium slice red onion
Directions
Place cilantro,
cauliflower, 1/2 avocado, 1/2 tsp. dried herbs, juice from 1 lime and red onion
in food processor until you have a creamy puree. Spread over collard greens and
top with jicama, zucchini and carrot slices. Roll and close.
For the sauce, blend 1/2 avocado, 2 limes (juice), 1/2 tsp. dried herbs and more cilantro until creamy. You can more lime juice if necessary or a tiny bit of water.
Serve wraps with dipping sauce and bring anywhere you go. This will take around 20-30 min to prepare.
For the sauce, blend 1/2 avocado, 2 limes (juice), 1/2 tsp. dried herbs and more cilantro until creamy. You can more lime juice if necessary or a tiny bit of water.
Serve wraps with dipping sauce and bring anywhere you go. This will take around 20-30 min to prepare.
You can also add your favorite goat cheese, hummus, tahini, pesto, sundried tomato sauce...you get the idea.
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