There’s this book called Raw & Simple, by Judita Wignall. Have you heard of it? If you haven’t you should hear about it. So, I’m telling you!
It has so many simple Raw Vegan recipes, that are oh so good. I’ve only tried a handful, but they do NOT disappoint! Like the recipe I’m about to tell you about, the others are filling and simple. Most of them only require having a food processor and/or blender, but some of them don’t require that. There is a wide variety of smoothies, juices, main dishes, sides, and (of course) desserts that look delightful! Let me stop rambling about how great this book is, and get to the point of this post, the recipe!
Meal Type: Lunch
What you will need:
1 Cup Sunflower Seeds (soaked 4-6 hours, drained)
1/4 Cup Water
2 Tbsp water Apple Cider Vinegar
3/4 tsp Sea Salt
1/2 tsp Chipotle chile powder (omit if you do not want spice)
1/2 tsp Paprika
3/4 cup celery
3/4 cup sweet cherry tomatoes, sliced
1/4 cup chopped red onion
1 avocado, cubed
4-6 large collard leaves
Blend soaked sunflower seeds and water in food processor until you have a pâté. Scrape down sides until you have the desired consistency. Add vinegar, sea salt, chipotle powder, and paprika, and process again.
Transfer mixture to a bowl, and stir in celery, tomatoes, and red onions. Gently fold in avocado cubes.
Lay one collard leaf on cutting board. Use a knife to cut off the stem. Fillet the thickest part of the remaining stem in the leaf. This will make the leaf more pliable.
Spoon the mixture onto the bottom third of the collard leaf. Roll the leap up from the bottom and tuck in the sides as you go along to make a nice, tight wrap.
Alternative to Collard Wrap: sprouted Gluten-Free tortillas, sprouted gluten free bread.
Alternative Recipes: Raw Tuna Salad Wraps, Raw Yellow No-Chicken Wraps
Wouldn’t you LOVE to get quirky yet informational emails straight to your inbox???
Of course you would!