Monday, April 15, 2013

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

We have a garden full of tender fresh collard greens right now which is what inspired me to create these nourishing raw wraps! My children even love them. Well, my 8-year old thinks they are just okay, and the littlest one can only really eat the pâté and cucumber strips, but the rest of the gang enjoys them!

I know I haven't been blogging much lately. I have a one-year old now who is into everything.....and four other children. Need I say more? However, we do have a new website in the works which I'm excited to share with you, so stay tuned! If you want to keep up with what I'm cooking and creating in my kitchen please follow me on Instagram. In the meantime....please enjoy this raw collard wrap recipe!

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté and a Dipping Sauce!

Although I haven't tried this, I bet you could use raw soaked almonds or sunflower seeds in place of the pumpkin seeds for the pâté. Use whatever fresh vegetables you have on hand. Try thin slices of bell peppers, sunflower sprouts, radish slices, sliced avocado, fresh basil, sliced red cabbage, or even fresh mango! If your collard greens are not young and tender, you might want to blanch them to make them easier to roll. See instructions on this post for doing so. If you don't have raw cashew butter on hand try sunflower seed butter or almond butter instead! A large handful of soaked cashews also works.
Yield: 8 to 10 wraps

2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt

8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves

1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari

To make the pâté, start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water. Place seeds into a food processor fitted with the "s" blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.

To make the wraps, cut the thick bottom part of the stems off of the collards. Spread a few tablespoons of pâté down the center of each leaf. Then add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. Fold over the edges and set on a plate, seem side down.

To make the sauce, add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping. Source:

More Raw Recipes:
Creamy Almond Kale Smoothie
Raw Kale Avocado Salad
Nightshade-Free Salsa

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Looks and sounds super delicious! Our kind of food. Thanks for sharing cannot wait to try it! Have a Lovely day :)

  2. Mmm, These look great! My 1-year-old likes the pumpkin seed pate from the new book a lot. I am still trying to figure out what to feed her in the grain department (we've delayed somewhat), and I sometimes can't think of new things. So far, the only "grain" I've introduced is the soaked sourdough teff injera. We didn't do grain purees as first food. We're trying to move in the direction of soaking/sprouting all the grains, but it does take some forethought. What is your 1-year-old eating these days? (And how did they get to be 1 already?!)

  3. Can I use the coconut aminos in Phase Two of the elimination diet and or coconut vinegar?

  4. What could be used instead of cilantro? yuck ;) no parsley either! any suggestions???

  5. Just what I needed for Friday night dinner, thanks! Also, thanks for the blog post. We've been missing your culinary magic.

  6. Collard wraps are one of my most favorite raw recipes!! I am so excited to try your version.
    Peace and Raw Health,
    Elizabeth (fellow Mommy of 5)

  7. Do you or anyone who reads this have a suggestion as to where to get pumpkin seeds. All the ones available to me through or UNFI co-op and the ones at the store are from China. Any sources in the US would be great! Thanks

  8. I am fighting a 21 yr old, serious, autoimmune illness and have decided to try to go gluten-free. I just wanted to say that I thank my lucky stars that I found this wonderful amazing incredible website. Thank you so much for making it.

  9. These were winners on a multi-day mountain bike trip--so refreshing and satisfying. Had the pate and sauce made a day in advance and stored in the cooler, and chopped up the veggie ingredients in the morning and wrapped them together tightly in our daypacks for the ride. Our companions weren't satisfied to taste ours only once. Good thing we brought plenty to share!


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Thanks and Happy Cooking! ~Ali :)