Raw Detox
For the menu component, we each were assigned to write a recipe for one of the following:
- elixir/tonic
- green smoothie
- soup
- savory main dish
- dessert
Here's my take of an ever popular, raw savory main dish. Paired with my flavorful, creamy ginger vinaigrette, this nutritious, quick and very simple-to-make wrap satisfies those cravings for something crispy and crunchy.
Try it. I'm sure you'll like it!
Collard Green Wraps with Creamy Ginger Vinaigrette
Yield: 6 servings
Ingredients
6 large collard green leaves
1 large carrot, julienned
½ cup snow peas, stringed and julienned
1 large ripe mango, pitted and julienned
1 handful basil leaves, chiffonade
1 handful cilantro leaves
1 handful peppermint leaves
Preparation Method
- With a sharp paring knife, cut out the center rib of each collard green leaf, and divide the leaf in half. Lay a half leaf on a cutting board with the underside facing up.
- Across the bottom third of the leaf, leaving about 2” clear at the bottom, evenly lay a few strips of carrot, snow peas, and mango. Add a few leaves of basil, cilantro, and peppermint.
- Fold the bottom of the collard leaf up and over the filling, keeping it tight, then tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish.
- Repeat with the remaining collard greens and filling ingredients.
- Serve with the creamy ginger vinaigrette as a dipping sauce.
Creamy Ginger Vinaigrette
Yield: Approximately ¾ cup
Ingredients
¼ cup grated ginger
¼ cup olive oil
Juice of 1 lemon
1 pitted Medjool date
½ garlic clove
1 pinch Celtic sea salt
Preparation Method
In a high-speed blender, combine all ingredients until creamy and smooth.
