I absolutely love this time of year. It's such a good time to eat raw meals because there is such a vibrant rainbow of fruits and veggies during this season. One of my favorite raw dishes to make is collard wraps full of fresh fruits and veggies. Sometimes uncooked collards can be a little on the bitter side so I like adding in fruit to sweeten things up a bit. These particular wraps feature a rainbow of fruits and veggies like mango, cucumber, kiwi, mandarin oranges and carrots which give them an amazingly bright flavor. But the best part of these wraps is definitely the fresh mango cilantro sauce.
Prep Time: 15 Minutes
Makes: 2 Wraps
All you need is:
2 Collard Leaves- Makes sure you thouroughly wash and clean your collards, especially if you are using organic collards (post on this coming soon). Bugs love organic food as much as we do so be sure to clean them thoroughly, then pat them dry and cut down the under side of the stem and trim them bottom (See pics below)
1 mango seeded and thinly sliced
1/2 a yellow pepper thinly sliced
2 carrots thinly sliced or shredded
1 mandarin peeled and segmented and seeded
1/2 a red pepper thinly sliced
1 handful of thinly sliced
1 cucumber thinly sliced
1 kiwi peeled and thinly sliced
1 tbs of fresh cilantro chopped
1 large mango or 2 small mangoes seeded and chopped
1 lime juiced and zested
1 tbs of cilantro chopped
1 inch nib of ginger
1/2 a mandarin orange juiced or you can also use 1/2 lemon as a substitute
sea salt to taste (I use pink himalayan)
Simply layer all ot the ingredients onto the bottom of your collards slightly off centered.
Next tighty roll up the collard while tucking in the sides (just like you would a burrito).
Make the sauce by combing all ingredients except the salt and cilantro into a food processor and process until smooth.
Stir in the cilantro and sea salt to taste.
Simply run a sharp knife down the stem and chop off the tail end.