A few months ago I soaked a bowlful of sunflower seeds overnight with the intention of creating some sort of yummy pate to be wrapped up in a collard green. I wasn't quite sure how it would evolve but I trusted it would be, at the very least, edible. After rinsing and draining the soaked seeds I pulled out nearly every ingredient imaginable from the refrigerator. Now time has taught me to not go overboard and to just stick with a few ingredients when creating recipes. So I chose three (not including salt, pepper, and herbs) and tossed them all into the food processor along with the soaked seeds.
Both Tom and I were more than delighted with the results. Our toddler boys couldn't seem to get enough! A few days later I measured ingredients and whirled the food processor once again to figure out the amounts. We've made these wraps a number of times since then and even demonstrated them at a recent Elimination Diet cooking class. We never seem to get bored with them.
To make the collard greens pliable for wrapping I decided to blanch them. Just sixty seconds in boiling water creates an awesome flourless wrap folks! If you don't decide to use the filling ingredients below I hope you will venture into trying the wraps with whatever fillings you desire.
Turkey and honey mustard? Smoked Salmon with Avocado Mayonnaise? Refried Beans and Brown Rice?
The trick is to find very large greens with out too many slug bites or insect damage (holes)!
Collard Wraps with Raw Sunflower Pate
This delicious, nourishing Phase 2 Elimination Diet recipe is very easy to make. The wraps can be prepared and then stored in the refrigerator for up to 3 days. The first few times I made this I used red chili flakes in place of the black pepper I use below. To make this Phase 2 friendly I needed to replace the chili flakes. Go ahead and get creative by using whatever ingredients you would like. I'd love to hear about your variations to this recipe.
1 bunch (large) collard greens
2 cups raw sunflower seeds, soaked for 6 to 8 hours
1 cup chopped celery
1/4 cup finely diced shallots
2 to 3 tablespoons freshly squeezed lemon juice
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon Herbamare or sea salt
1 recipe Super Green Salad
Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
While the water in coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place all pate ingredients into a food processor fitted with the "s" blade and pulse until desired consistency. I like mine processed until the pate is fairly smooth. Set aside.
To blanch the collard greens, dunk each one in the boiling pot of water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool. Continue to do this until all of the greens are blanched.
To assemble the wrap, place a green onto a large plate or cutting board. Place a few scoops of the filling on the bottom (stem-end) of the green. Add your other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serve. Source: www.NourishingMeals.com
In other news: The California Strawberry Commission contacted me last summer requesting to use one of my recipes in their new iPhone application. Yes, there is now a strawberry application with strawberry recipes from over 50 great food bloggers! My Strawberry Coconut Ice Cream recipe is one of them. If you have an iPhone then click on the link: Strawberries App to be brought to it.
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