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Raw Thai Collard Green Wraps

Although I am not a raw foodist, I absolutely love raw foods. In fact, one of my first jobs out of culinary school was working as a raw foods chef. At the time, I knew absolutely nothing about the raw foods movement, but I figured, in school, I learned how to cook – now, I want to learn how NOT to cook. Needless to say, I totally fell in love. I mean, look how delicious it is!

Working around raw foodists and people living such healthy lifestyles was so inspiring. And, the food allowed me to be super creative. Making gourmet raw foods is still such a fledgling art form, so there weren’t any strict rules that I had to follow; I could make up whatever I wanted. Plus, as if the creative aspect wasn’t enough, I felt great eating it! I discovered a recipe for collard wraps in one of my very favorite raw un-cookbooks, and I think I’ve made them about a bajillion times. This recipe is a slight twist of that recipe. These wraps are incredibly filling, but still light enough so that you feel super energized after eating them. The huge, beautiful leaves of the collard greens make such a great “tortilla” – they provide tons of protein, calcium, and trace minerals and don’t fill you full of calories and carbs like real tortillas do. I’m a huge fan.

RAW THAI COLLARD GREEN WRAPS
makes 12 wraps
adapted from “Raw Food, Real World” by Matthew Kenney and Sarma Melngailis

Nama shoyu is the only raw version of soy sauce. However, it contains wheat. If you can’t eat wheat, then substitute with wheat-free tamari, which, unfortunately, is not actually raw. Also, please note that peanut butter is not technically raw, either. But, it sure is delicious…

1 pkg. shredded cole slaw mix
1 large mango, peeled and diced
1/2 cup chopped cashews
1 red bell pepper, thinly sliced
2 cups sunflower sprouts
1 handful chopped fresh cilantro
6 very large organic collard green leaves
1 cup nut butter (almond, peanut, cashew, or sun butter)
1/4 cup fresh orange juice, or more as needed
1/4 cup maple syrup
1/4 cup fresh lemon juice
2 Tbs. wheat-free tamari or nama shoyu
2 Tbs. fresh ginger, peeled and chopped
1 Serrano chili, or to taste, seeded if desired
1 Tbs. sesame oil

1. In a large bowl, combine the cole slaw mix, mango, cashews, red bell pepper, and cilantro. Set aside.

2. In a blender, combine the nut butter, orange juice, maple syrup, lemon juice, tamari, ginger, Serrano chili, and the sesame oil. Blend until smooth, adding orange juice or water as necessary to get a thick cake batter consistency.

3. Pour the sauce over the veggies and mix well with your hands.

4. Cut the center rib out of each leaf, dividing the leaf in half. Set 1 half leaf on the counter, underside facing up and cut side facing you. Spoon a few Tablespoons of the salad mixture on the center of the leaf, leaving the bottom 1 1/2 inches clear at the bottom. Top the salad with a small amount of sunflower sprouts. Fold the bottom of the leaf up, keep it tight and then, roll the leaf horizontally around the filling to make a nice little wrap. Secure with a toothpick if necessary. Set wrap seam side down on a platter and repeat with the remaining 11 wraps.

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