Light, raw, whole food recipes are a wise choice when you want to eat healthy and detox your body from hard-to-digest foods. These collard wraps are assembled like any wrap, and may even share similarities with lunches you already enjoy. Requiring minimal prep, they’re the perfect meal for a busy day. To gain the health benefits of diverse veggies, try to include foods with as many colors of the rainbow as you can, such as:
Red: Diced tomatoes, red peppers
Orange: Grated carrots, orange peppers
Yellow: Sliced yellow peppers,
Green: The collard wrap itself, avocado
Blue/Purple: Red cabbage, grated beet
You can also add sprouts for an extra energy boost.
Ingredients for a sample wrap:
4 large collard leaves
1 red bell pepper
2-3 ounces alfalfa sprouts
1 small grated carrot
Optional seasoning additions (select one)
1 tsp tamari
1 tsp lemon or lime juice
2 tsp vegan avocado oil mayonnaise
1 tbsp hummus
- Wash collard leaves, cut off bottom of stem, and place leaves in warm water with lemon juice. Let soak for 10 minutes. Dry leaves and thinly slice down the central root so the leaves can be used for wrapping.
- Slice, dice, grate, and season all the vegetables you want to put inside. You can use tamari, salt, pepper, grated ginger, or dry seasoning.
- On a collard leaf layer all your seasoned veggies. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.