Raw Collard Wrap Spring Rolls

 

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These spring rolls are a refreshing, healthy change of pace from the usual baked or fried spring rolls. Chock full of crunchy vegetables and tangy sesame-marinated shiitakes, they set the stage nicely for your next Asian themed meal or can be eaten alone as a light meal or party finger food.

Raw Collard Wrap Spring Rolls

Recipe courtesy Selene Vakharia  www.rawfoodrecipes.com

(Servings: 4)

8 leaves Collard greens, de-stemmed
2 sheets Seaweed (optional)
4 ounces Shittake mushrooms, sliced
4 ounces Snow peas, julienned
4 ounces Carrots, julienned
4 ounces Napa cabbage leaves, julienned
½ Cucumber, julienned

Marinade:

  • 2 tbsp. Ginger, minced
  • 3 cloves Garlic, minced
  • 4 tbsp. Tamari
  • 4 tbsp. Lemon juice
  • 4 tbsp. Sesame oil

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  • Marinate the sliced mushrooms for 15-30 minutes. Squeeze marinade back into bowl. Set aside to use for dipping.

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  • Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed, if desired.

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Raw Lasagna Rolls

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Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.

This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.

RAW LASAGNA ROLLS

from www.nakedavocado.com

Raw Chocolate Brownies

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If you’ve been reading my blog for awhile you may have noticed that when I do chocolate it’s never in a small way. I like it rich and dark and decadent. These brownies are all that–plus they are psychologically satisfying in that they are almost good for you, albeit highly caloric.

I discovered Laura-Jane, The Rawtarian, quite by accident, but I can’t say enough good things about her website and her recipes. Her site offers free how-tos, videos and recipes–she will even email you a beginner’s guide to raw food in pdf format. Cool lady, cool content–I dove right in and I’m still exploring her recipes, looking forward to my next raw foods culinary caper.

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Serve these brownies in small pieces, because they are very rich. One thing I have learned since going vegan–dishes made from whole foods tend to fill you up quickly as they are identified by our bodies as nutritious fuel. Although these are meant to be a treat, they are filled with organic raw pecans, dates and coconut–plenty of real, whole foods; no  grains or starches. Enjoy!

Raw Brownies

from  www.therawtarian.com

What’s In YOUR Smoothie??

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I start most mornings with a cool, creamy blend of fruit and spinach or kale, kicked up with pure green tea powder (or spirulina) and a bit of fresh grated ginger. It’s a delicious, naturally sweetened delivery system for a variety of nutritious and water-filled whole foods, giving me a head start on my daily requirement of vitamins and antioxidants.

I use the Rishi 1 teaspoon individual packets of green tea, although there are other brands I really like, too.  I tend to make a mess when I measure the fine powder on my own.

There’s a system to producing a perfectly blended smoothie. Although the fruits can vary, fresh or frozen, watery or dense, the following order of operations always turns out a lovely, drinkable result, with no weird chunks floating around or getting caught up in the straw.

Always start with water (or whatever liquid you are using) and the spinach. Get that spinach pureed up nice and smooth with enough water to blend the fruits as well. You need a  liquid base to help everything move around.

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Second, add the matcha or any powder you may be using. The powder goes down before the fruit to keep it from blowing around and getting stuck to the pitcher when you turn it on.  Next, add your softest fruits.  Then add the ginger (if using).

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In general, the more water-filled the fruit the harder it freezes, so frozen strawberries on top over pineapple and bananas. The idea is, the heavier fruits help to push down the lighter fruits into the blade, so everything blends up smoothly and quickly.

Ideally, when not using any added sweetener you want to make sure you have a balance of sweeter fruits, like pineapple and banana to offset the not-so-sweet fruits, like frozen strawberries or blueberries.

Additionally, it’s a good idea, if you are using frozen fruits to have a balance of fresh and frozen, so the smoothie doesn’t end up too thick and milkshake-like. Usually just making sure the banana is fresh is enough for me to keep the consistency drinkable.

Now, blend it up starting on about medium and then increase to high as the fruit starts to move around. Check liquid and add a bit more if needed to help get things going, careful not to add too much, because it will water down the flavor and sweetness when you are not adding any sweetener or juice.

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So, now that I’ve shown you mine… what’s in YOUR smoothie??

 

Ingredients:

Water

Big handful fresh spinach

1 tsp. matcha green tea powder or spirulina

1/2 to 1 fresh  banana, broken into 2 inch chunks

1 tsp. fresh grated ginger (optional)

1 cup fresh or frozen fruit, cut into chunks