After all the crazy eating over the holidays – cookies, heavy meals, wine and empty carbs…..it’s time to detox!
I love using fresh collard greens as a wrap for delicious fillings. It adds a nice crunch as well as lots of vitamins, fiber and nutrients.
One of my goals for this year is to incorporate more raw foods into my diet. A raw, vegan diet is when only plant foods are consumed and the foods are not heated above 104F. When we cook foods, many of the vitamins, nutrients and enzymes degrade – so to add more raw plants to your diet can be very healing.
Some great ways to get more raw foods into your diet are with fruits, juices, smoothies, Mila, wraps such as this, starting a meal with a fresh green salad and trying your hand at sprouting nuts, seeds, legumes and grains. This is really fun to do with kids!
Here are some great resources I found on Wikipedia:
- Raw: The Uncook Book: New Vegetarian Food for Life by Juliano Brotman and Erika Lenkert (Regan Books, 1999)
- Raw by Charlie Trotter, Roxanne Klein, Jason Smith, and Tim Turner (Ten Speed Press, 2003)
- The Complete Book of Raw Food Lori Baird, Ed., and Julie Rodwell, Con. Ed., (Healthy Living Books, 2004)
- Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis (William Morrow, 2005)
- RAWvolution: Gourmet Living Cuisine by Matt Amsden (William Morrow, 2006)
- Transitioning to Living Cuisine by René Oswald (2008)
- Everyday Raw and Entertaining in the Raw by Matthew Kenney (Gibbs Smith, 2009)
- Everyday Raw Desserts by Matthew Kenney (Gibbs Smith, 2010)
- Everyday Raw Express by Matthew Kenney (Gibbs Smith, 2011)
- Going Going Gone Raw by Chef Be*Live, Douglas van Duyne and Cintia van Duyne (G. Normous, 2012)
Fresh & Crisp Collard Tofu Wraps for One
Vegan, Gluten Free
**On sale now at Native Sun Natural Foods, Dec 7 through Jan 6, 2013
4 fresh collard green leaves**
2 Tbsp favorite dressing (such as Annie’s Goddess dressing)
1/4 block of tofu, pressed of water
1/3 cup fresh salad (mixture of choice: tomato, lettuce, red onion, carrot)
Coarse sea salt, fresh ground pepper, garlic powder – to taste)
1. Lay the collard green flat and cut out the woody stem at the base of the leaf. Reserve that for vegetable stock or your compost pile.
2. Divide the fillings in half and fill each collard leaf towards the base of the leaf.
3. Fold the sides over and roll, then cut the collard roll into halves.
Amount Per Serving
Calories 291.8 (For lower cals and fat use a lighter dressing.)
Total Fat 20.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 1.6 g
Cholesterol 0.0 mg
Sodium 497.2 mg
Potassium 222.5 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.5 g
Sugars 0.6 g
Protein 17.4 g
Vitamin A 9.6 %
Vitamin B-12 0.0 %
Vitamin B-6 4.1 %
Vitamin C 17.0 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 12.3 %
Copper 11.4 %
Folate 11.2 %
Iron 12.3 %
Magnesium 21.3 %
Manganese 56.9 %
Niacin 3.0 %
Pantothenic Acid 1.2 %
Phosphorus 20.0 %
Riboflavin 4.0 %
Selenium 18.4 %
Thiamin 4.5 %
Zinc 9.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.