LETTUCE BOATS
2-3 large leaves romaine lettuce
1 large carrot
2 medium red radishes
2 scallions or few slices onion
1 small tomato
handful fresh sprouts (optinal but good!)
2 Tbsp. dulse flakes
dash himalayan or celtic salt
Finely grate and/or chop ingredients and
fill
lettuce leaves, topping with tomato, sprouts,
dulse, and salt. Add a splash of healthy oil and eat
up! For extra fun/variety, spread leaves with nut
butter of choice before filling. The 'boats' are a
healthy alternative to bread and can be filled with
seasonal foods of choice!
WINTER WRAP
1 large leaf -kale, chard, collard, cabbage or
lettuce
1-2 cups grated winter squash (butternut/cup, etc.)
handful of sprouts
few slices onion
3 Tbsp. chia or hemp seeds
dash Himalayan salt
Lay leaf flat (destemming, if
necessary), and fill with ingredients. Roll edges of
leaf on top of the filling. Eat up!
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