Recipe: Vegan Collard YUM Wraps

I’m not much of a “recipe” cook as I am a creative-type “feely” cook. I pinch and dab and dribble seasonings and use coffee and tea cups for measuring. Something about the magic in the kitchen that I love, but I’ve been asked to create a space for recipes as a way of sharing so here are my preliminary attempts which I’m sure will be refined as I continue to grow and expand my own consciousness and ‘how-t0’! Hope you Injoy! ~ InLoVe ❥ Ria

Vegan Collard YUM  Wraps – (V+GF) – Raw Food

This is an surprisingly amazing snack that quickly turns into a meal. It’s so rich in vitamins
it begins to fill you up its so satisfying! Live Foods RAWk and Taste so scrumptious!

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Wrap Ingredients

1 Organic Collard Wrap
1/4 Avocado mashed
1/4 cup carrots can replace with Quinoa
1/4 cup raw beets
1/4 cup zucchini
1/4 cup chopped or diced organic tomatoes
thinly sliced red onion
a dash of sprouts


I quickly learned there is an art form to wrapping this collard. So you may want to search a tutorial just to make sure you get it right the first time.

Lay your collard with the inside facing up toward the sun. Note the wrap outer part will be the outer leaf.

Spread the avocado on the inner leaf, then carrots, beets, zucchini, and tomatoes, thinly sliced onions and lastly the sprouts.
Begin to wrap.


Thai Asian Sauce Ingredients

Organic Curly Kale
Carrots
2 1/2 tbsp Organic Peanut Butter
2 1/2 tbsp Tahini Butter
1 tsp olive oil
2 tsp Maple syrup
1 1/2 tsp Braggs Liquid Aminos
2 tbsp Rice wine or Raw Apple Cider Vinegar
1/2 tsp Ginger
a pinch of garlic powder or raw garlic
a squeeze of Fresh orange


Wash all your veggies carefully without bruising
Chop organic kale and place in bowl.

Blend in Vitamix your organic peanut butter, tahini, maple syrup, rice or apple
cider vinegar, ginger, salt and pepper to taste. Whisk in the orange squeeze. Allow
to sit for better flavor.

Pour Thai Asian Sauce over cleaned and chopped kale. Add sliced carrots (optional). Let this stand
and marinate for about 10-15 minutes. InJoy!

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When I decided to make this recipe I sought out something easy to present as a Live RAW Food Demo at the Evan’s Towne Center Farmer’s Market. I was so nervous because it had been forever since I had presented anything or was ‘center’ stage. It was the most beautiful day and I had rushed after work. Things fell into place and everyone flocked to the table!

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What a  pleasant surprise to find this was a smashing success. There were questions about ingredients which grew into organic farming, and coops, if I taught classes.naturalselfgoddess_recipes_v-collardwrapraw_3

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This is the part where your wrap skills come in handy, so prep with some videos. I will at some point remake this hit and add my own video how to wrap collards (rainbow chard is another favorite for wrapping raw wrap sandwiches). Either way it’s amazing and for those who are not vegan or like raw this dish will shock the skeptic into having a second serving, even the kids love it!

InLove,

Ria

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