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: www.NourishingMeals.com
More Raw Recipes:
Creamy Almond Kale Smoothie
Raw Kale Avocado Salad