Collard Wraps with Sunflower Herb Pate
Great on their own or add a salad or raw soup to make a satisfying meal. Collard greens are an excellent source of vitamin K, vitamin A, vitamin C, manganese, folate, calcium, and dietary fiber. They are full of chlorophyll and part of the anti-carcinogenic cruciferous vegetables like broccoli and cauliflower.
Collard Wraps Recipe:
4 collard leaves – cut in half lengthwise and remove the stem, each half will
make one roll.
Sunflower Herb Pate:
1 cup sunflower seeds
1/3 cup lemon juice
1/4 cup raw tahini (use regular if can’t find raw)
1/2 tsp sea salt
handful chopped parsley
1/2 cup chopped celery
1/2 tbsp chopped ginger
1 clove garlic
Mix in food processor until smooth.
Spread mixture onto collard leaf, top with shredded beets and carrots, sliced red pepper, marinated mushrooms and red onion, and avocado, roll it up and enjoy!
Want to learn more? Check out our events page for Raw Food Classes and our Raw Food Chef Certification course!
Shawna Barker BSc., RHN is a nutritionist, college instructor, and raw food educator.