Garden Herb Roll-ups via @NataliaKW #MeatlessMonday #Raw #Recipe


Talk about fresh taste—it just doesn’t get greener than this! With raw
food, you can get creative with wrapping and rolling using big green collard
leaves and your filling of choice. I love to make nut and seed pâtés as I find
them extremely nourishing and satisfying. This wrap is full of flavor with a
fresh herb and pumpkin seed pâté and marinated veggies. Ditch the tortillas,
grab some collards, and have some raw food fun in the kitchen








Serves 6


For the wraps:
6 large collard leaves
3 Roma tomatoes, thinly sliced



For the Pumpkin
Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained and
rinsed
¼ cup olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill



Place the garlic in your food processor fit with the
s-blade. Process to chop. Add the Brazil nuts and process
until they are finely chopped. With the blade running, add
the lemon juice until the mixture is creamy. Add the pumpkin
seeds, olive oil and salt to the processor and continue to
purée. Lastly add the parsley, basil and dill and pulse to
finely chop the herbs. Scrape into a bowl.



For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
¼ teaspoon salt
black pepper to taste



Toss all ingredients in a large bowl and mix well to
combine all of the flavors.


To assemble:
Lay a collard green on your cutting board with the
darker side on the board. Chop off the stem and trim off any
very thick portions of the remaining center stem. Place 6
tablespoons of the pâté on the collard leaf and spread out a
bit, but leave plenty of room for wrapping up the leaf. Top
with a few slices of tomato. Cover with ½ cup of the
marinated veggies. Roll up just like a burrito, folding up
the top and bottom first and then rolling in the sides.
Enjoy!




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