It’s been an incredibly hot summer here…every day is another excuse to go to the beach. Especially when you don’t have air conditioning!
And when it gets hot like this no one wants greasy or heavy food – it only weighs you down and makes you hotter and groggy.
I’ve been makng a lot of these raw wraps lately. Instead of using a traditional wrap with unecessary amounts of refined carbs and preseravtives, I use a fresh leaf from the garden for a California style wrap.
Doesn’t matter really what kind of leafy green you use, as long as it’s big. I like using a collard green, beet leaf, or romaine lettuce leaf. The bigger the leaf you use, the easier it is to wrap up lots of juicy filling.
A bonus of using these leaves is that it makes a lighter wrap, and you can use more nuts and seeds as your filling, while still following proper rules of food combining. Big dark green leaves are a great source of chlorophyll, protein, vitamin C and vitamin K. They aid in your body’s anti-inflammatory response, and detox.
Raw Summer Wraps
- 4 collard greens, or any other large leaf such as beet green, turnip green, lettuce, spinach or even broccoli and cauliflower leaf.
- 1 cup raw sunflower seeds (yummy substitutes include raw walnuts or almonds)
- juice of one lemon
- 1 clove garlic
- 1 tsp rock or sea salt
- 1 1/2 cups mixed fresh herbs (parsley, dill, basil, chives, cilantro…)
- 1 cup mixed chopped veggies (red onion, tomato, cucumber, radish, sweet pepper…)
Lay your collard leaves flat, and gently slice off the stalk that sticks out, for easier wrapping. Fill with the green pate you just blended, about 2 or 3 tbsps on each wrap. Sprinkle on some chopped vegies and roll up, tucking the sides in or leaving them open. The filling should be sticky enough that they stay wrapped.
The options for this kind of wrap is endless. Instead of the pate, wrap your favourite slaw or salad. Add avocado for creaminess. Use your favourite combination of pate and veggies, or even just veggies and a thick dressing.