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Garden Herb Rollups

Garden Herb Rollups
This image courtesy of taichibozeman.com

Incorporate more heart healthy vegetables into your diet with this fun hand-held wrap idea. These Garden Herb Rollups from Dorothy Delaney take mere minutes to make, but this all-natural recipe idea will do your body good for decades later. In this vegan food recipe, Collard green leaves are stuffed with marinated vegetables and a pumpkin seed spread. Enjoy this raw food diet recipe as a snack or as a quick lunch idea.

Notes


For more raw food recipes, check out Dorothy's Featured Foodies profile page.



Watch this video tutorial to see exactly how Dorothy makes these vegetable wraps:



Makes6

Ingredients

  • 6 large collard leaves
  • FOR THE PUMPKIN SEED PATE:
  • 1 1/2 garlic cloves
  • Juice of 1 lemon
  • 1 cup pumpkin seeds, soaked and sprouted
  • 1/4 cup flax oil
  • 3/4 teaspoon salt
  • 1/4 cup parsley
  • 1/4 cup basil
  • 1/4 cup dill
  • 1/8 teaspoon turmeric
  • FOR THE MARINATED VEGETABLES:
  • 2 stalks celery
  • 1 cup carrots, shredded
  • 1/4 cup red onion, very thinly sliced
  • 2 tablespoons flax oil
  • 2 teaspoons lemon juice
  • 1 teaspoon 21 Seasoning Salute
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon Bragg's Seaweed Salt
  • 1/4 teaspoon salt
  • Black pepper, to taste

Instructions

  1. For the Pumpkin Seed Pâté:

  2. Place the garlic and pumpkin seeds in your food processor fit with the s-blade. Process to chop.

  3. With the blade running, add the lemon juice until the mixture is creamy.

  4. Add the herbs and seasonings and pulse to finely chop the herbs. Scrape into a bowl.

  5. For the Marinated Veggies:

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

  7. To Assemble:

  8. 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.

  9. 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.

  10. Top with 1/2 cup of the marinated veggies.

  11. Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

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