I made this recipe for a raw detox class I taught in the early summer and it was a hit! In fact, even my dad has tried it and he gave it two thumbs up as well. The recipe came from my foodie friend Candice when we were brainstorming what recipes to create for my students for that class and it's been adapted from the Clean Program book by Dr. Alejandro Junger.
This recipe is wonderful while raw cleansing or any time because the almond sauce is warm and fulfilling, plus it's a great source of good fat and protein. The veggies pack in a nice dose of fibre, vitamins and minerals. You can eat this for a whole meal or as an energizing snack.
1 tbsp almond butter
2 tsp grated fresh ginger
1/2 fresh lemon, juiced
1 clove of garlic
1 tsp of wheat-free tamari
1/3 cup filtered water
1/2 a ripe avocado
4 collard greens or kale leaves
1/2 cup, purple cabbage thinly sliced (julienne style)
1 carrot, thinly sliced (julienne style)
2 green onions, thinly sliced (julienne style)
6 snow peas or green beans, thinly sliced (julienne style)
1 cucumber, seeded, and thinly sliced (julienne style)
Almond Sauce: Place all ingredients in a blender and blend until smooth.
The Wraps: Excluding the collard greens, which are your wrap, combine all ingredients in a bowl and mix.
Take a small handful of the mixture of julienne vegetables, about the width of a Loonie (or one inch) and place inside one collard green and roll it up like a wrap. Insert a toothpick to make it hold, if needed. Pour the almond sauce over the rolls and serve as an appetizer or side dish or main!
Optional: If you want to make it more "meaty", put a spoonful of hemp seeds for protein and good fat. I love Ruth's Foods hemp products.
Makes 4 delicious wraps.
Looking for another delicious recipe? Try this mung bean salad: http://www.joyoushealth.ca/2011/05/26/healthy-delicious-salad-with-mung-bean-plus-4-more-recipes/
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