ROOT WRAP
Select roots of choice (carrot, beet,
radish, celeriac, parsnip) and combine according to
taste and/or preference.
1-2 large collard, kale or lettuce leaf
1 medium carrot
1 small red or yellow beet
2" slice Daikon radish
few slices onion
handful fresh sprouts
1-2 T. omega-rich oil or hemp seeds
Sea salt
Shred together carrot, beet, and Daikon. Toss with
oil or hemp seeds. De-stem green leaf of choice. Lay
one half of the leaf on a flat surface and spoon
filling on the leaf center. Top with sliced onion, a
few spouts, and a dash of sea salt. Roll one end of
leaf over mixture, wrapping the leaf around the
filling. Secure with a toothpick if necessary.
RAWSLAW WRAP
2-3 large collard leaves
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup sweet potato, finely shredded
2 medium carrots, finely shredded
1 small red beet, finely shredded
1 small red onion or few scallions
4 Tbsp hemp or olive oil
1 fresh lemon, juiced
sprouts of choice
few Tbsp hemp or sesame seeds
Place shredded cabbage, carrots,beet, sweet potato in
a mixing bowl. Add finely chopped onion, lemon juice,
hemp seed, oil, and toss
well. De-stem collard leaf. Lay one half of the leaf
on a flat surface and spoon filling on the leaf
center. Top with a few spouts. Fold one end of leaf
over mixture and then roll the other end on top,
wrapping the leaf around the filling. Secure with a
toothpick, if necessary. Makes about 4 wraps,
depending on size of collard leaves.
GINGER SNAP WRAP
1 large carrot
1 small sweet potato
1 stalk celery
1/8 cup chopped or finely shredded red pepper
1-2 scallions or few slices red onion
handful chives
1/2 tsp. freshly grated ginger
1 tsp. cinnamon
1/2 lemon, juiced
ORIENTAL WRAP
1 cup shredded napa cabbage
1/2 cup shredded red cabbage
3/4 cup shredded carrot
1 cup mung bean sprouts
3-4 scallions or thinly-sliced red onion
1 tsp. Chinese Five Spice powder
2 Tbsp dulse flakes
2 Tbsp. unrefined sesame oil