This recipe is so rich in raw nutrition that it could be considered a “super-food smorgasbord.” You can alter the combination of vegetables in the wrap if you want to, just make sure they are always raw. Go easy on the slightly-bitter kale, but go generously with cabbage and quinoa.
- Cabbage/Quinoa Rolled in Collard Greens, w/t Almond Butter Sauce
Super-Alkaline, Super Food!
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.”)
Sea Salt and fresh ground pepper if desired
Almond Butter Sauce
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.