Cabbage/Quinoa Rolled in Collard Greens, w/t Almond Butter Sauce

This is RICH in raw power!  It is well worth developing the aquired taste to handle the collard greens. 

Steaming the leaves for just a few seconds will make it easier to wrap them. 

There is evidence of additional benefits when the leaves are lightly steamed…just not too much.

(makes 8-11 wraps)

 

 

3/4 cup uncooked black quinoa

1/2 head green cabbage

(Alternately, you could combine 1/4 c purple and 1/4 c green cabbage)

3 shredded carrots

1-2 kale leaves (green or purple)

4 green onions, finely chopped

Handful basil leaves (purple basil is great with this)

Chia seeds, pumpkin seeds, sesame seeds (optional)

8-10 large collard green leaves

(Alternately, you could use rice paper wraps for “summer rolls.”)

Parsley

Sea Salt and fresh ground pepper if desired

 

 

3 tbsp coconut oil (extra virgin if possible)

1 small vidalia onion

1 tbsp fresh grated ginger

4 garlic cloves, minced

12 tbsp water

4-5 tbsp raw almond butter (you can get fresh ground at Whole Foods)

3 tbsp hoison sauce (organic if possible, no high fructose corn syrup)

8 tsp tomato paste

 

 

1.  Cook quinoa as directed, drain, and set aside while it cools.

2.  Meanwhile, make the almond butter sauce.  Finely-chop the onion, then sautee with 1 tbsp coconut oil, plus the garlic and ginger, until tender and transluscent.  Add the water, almond butter, hoison sauce, tomato paste and 2 tbsp coconut oil.  Wisk thoroughly.  Turn heat off and leave on the burner, stirring ocassionally.

3.  Cut the collard leaves into 5-6 inch strips, cutting perpendicular to the stem.  You should be able to get 8-12 decent pieces to wrap with.  Using a vegetable shredder, (Be careful! In my opinion, this is the most dangerous kitchen tool!) finely shred the cabbage and carrots.  Using a knife, chop the kale, basil and parsley.  Arrange the cabbage, carrots, parsley, kale, seeds, and collards leaves in an “assembly-line” fashion. 

 

 

 

 

4.  If desired, lightly steam the collard leaves for about 30-60 seconds.  Lay leave onto a large surface, arrange shredded and shopped ingredients onto an area of the leaf that is slightly off-center.  Use approx. 2-3 tbsp cabbage, 1 tbsp carrot, sprinkle the kale, basil, seeds, parsley, and 2-3 tbsp quinoa.  Add fresh ground pepper and any other herbs desired.   

 

 

5.  Roll the short-end over the filling and tuck-in, then wrap by rolling the remaining leaf around the filling.  Use a decorative toothpick to secure the wrap.  Serve with the sauce and a small utensil to apply the sauce. 

 

Note: For a less alkaline alternative, but still an awesome dish, use rice-paper wraps to make “Summer Rolls,” instead of the collard greens.  Use the same almond butter sauce.