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Green Kale Roll-Ups

The other day I was out of everything, so I took the leftover kale, greens, and avocado I had and made these simple but delicious kale roll-ups. Enjoy!

Green Kale Roll-Ups
Ingredients:
4-6 leaves Dinosaur kale (flat leaf kale)
1 avocado
2-3 handfuls mixed greens, micro herbs, sprouts
1/4-1/2 cup edamame beans (optional)
1 tsp (to taste) Wesley Gourmet Seasoning

Preparation:
Remove stem, and middle vein from kale. In a separate bowl combine avocado with remaining ingredients. Sprinkle spices if desired. Stuff kale leaves with mixture – just enough to fill and roll. Roll up leaves and secure with toothpick, or turn over on seam-side. Green roll-ups are ready to serve and eat. Yummo! Simple.

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Raw Beet Burgers and Jicama Chips

I’ve been in the mood for burgers, so I decided to make a new rendition of my favorite raw burgers made from beets. The beets give the burgers the color of beef, as well as the texture. The flavor is wonderful too! Try serving these burgers as wraps, or on your favorite raw bread. Include a side of raw chips, such as Jicama Chips (see recipe below). Enjoy!

Raw Beet Burgers.
Ingredients:
1 cup raw walnuts (soaked)
1 cup raw cashews (soaked)
1 beet (peeled and chopped)
2 celery stalks (cleaned, chopped)
1/2 red onion (peeled, chopped)
1 tomato (chopped)
1 1/2 tsp sea salt
1 tsp cumin (ground)
onion powder (to taste)
garlic powder (to taste)
pepper (to taste)
any other desired seasoning
1 T EVOO
1/4 cup flax seed (ground)
1/4 cup sunflower seeds (ground)
drizzle raw agave nectar

Preparation:
Combine nuts in food processor and blend until crumbly. Add all ingredients except EVOO, flax seed, sunflower seeds, and agave nectar. Blend again until smooth. Add final ingredients and blend again until smooth and thick. Form patties (approximately 8-10 depending on size). Place on dehydrator trays and dry about 4-6 hours. Flip over, and dry another 4-6 hours. Do not over dehydrate. Burgers should be firm, yet moist.

Jicama Chips.
Ingredients:
1 medium-sized Jicama (cleaned, peeled, and sliced into thin rounds)
sea salt
garlic salt

Preparation:
Spread out the slices on dehydrator trays, and dry until crispy. Dry time can take up to 24-36 hours, depending upon dehydrator and thickness of chips.

Collard Wraps with Avocado Nut-Seed Pate

Now that the holiday season is officially over and behind us, I realized it’s time to get back on track with my eating habits. Overall I haven’t been too bad, but I want to break the organic processed chip habit I’ve formed again (it’s been three days), and I want to eat more live fresh greens (dark greens), and eat less overall during the day. I may even do a juice or smoothie fast within the next couple of weeks. I’ll keep you posted on that. For now, I was craving pate and collards, so I came up with this little recipe. Hope you like it! =)

Ingredients:
1 cup raw cashews (not soaked)
1/2 cup raw almonds (not soaked)
1/2 cup pumpkin seeds (soaked)
1/2 cup sunflower seeds (soaked)
2-3 T raw hemp seeds
3 stalks celery (chopped)
big handful fresh parsley (chopped)
1 avocado (pitted, peeled, and chopped)
1 T hemp oil
sea salt (to taste)
cayenne (to taste)
garlic powder (to taste)
onion powder (to taste)
(1/3 cup) water (adjust as needed)

Collard Greens (about 3-4 leaves)
1 Roma tomato (chopped small)
mixed lettuce and herbs

Preparation:
For the pate, combine the nuts and seeds in a food processor and pulse until smooth. Add celery, parsley, avocado, hemp oil, and spices and pulse again. Add water as needed to make consistency smooth but thick.

Prepare collard greens by cutting off stems, wash and pat dry. Carefully shave part of the stem that the leaf surrounds to make collard green pliable. Place some mixed lettuce and herbs on top the inside of the collard green leaves. Place a big heaping scoop of the pate on top and slightly spread out. Top with chopped tomatoes and more herbs or sprouts. Carefully roll the collard like a burrito. Secure with a toothpick if necessary. It’s ready to eat! Enjoy!

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