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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
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

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.


Collard Greens stuffed with Spicy Mock Seafood Pate

Last night I felt like making pate, but wanted to include some seaweed. I didn’t want the typical “mock” tuna, or “bean-like” pate. I wanted something that would remind me a little bit of crab or white fish…although the pate didn’t quite remind me of that flavor – it ended up tasting quite yummy. It was especially enjoyable rolled up in fresh collard green leaves and dipped in my favorite tahini-based vegan goddess dressing (not raw). This is a great dish to take for lunch, or to have at dinner, or if you are in a hurry. I hope you like it!

pate stuffed collards

Spicy Mock Seafood Pate
1 cup soaked raw almonds
1/2 cup soaked raw sunflower seeds
1 red bell pepper (chopped)
1 cup soaked raw Dulse seaweed
1 T raw honey
1 tsp or more cayenne pepper
1 tsp ginger
1 tsp or more sea salt
1 tsp ACV
1 T nutritional yeast
1 T nama shoyu
1/4 cup raw Brazil nuts
dash or two of your favorite herbs and spices

Other Ingredients:
collard greens
tomatoes (chopped)
Persian cucumbers (chopped)
Fresh micro greens, lettuces, and herbs

Pate Preparation:
Chop the red bell pepper a food processor until creamy. Then add the soaked nuts and process until creamy/crumbly. Add remaining ingredients and blend until smooth. Set aside.

spicy mock seafood pate

Collard Greens Preparation:
Wash collards to remove any dirt, then pat dry. Carefully thin out leaf stems so that collard is flexible, and can be rolled without tearing. Set aside.

Place some fresh micro greens and herb salad mix on one side of the collard. Top with 2-3 large spoonfuls of the pate. Top with cucumber and tomatoes. Carefully roll-up the collard like you would a burrito. Prepare the remaining collards in the same way until you have used up either all the collards or all the pate. The stuffed collards are now ready to eat. Serve with your favorite dressing or dipping sauce. I used a tahini based dressing…yummo! Enjoy!

prep-pate stuffed collards

pate stuffed collards with dipping sauce

Raw Lettuce Wraps

2 small Portobello mushrooms (sliced semi-thin)
4 leaves Napa cabbage (shredded and chopped)
½ red bell pepper (finely chopped)
1/3 cucumber (finely chopped)
1 leek (sliced thin – exclude leaves)
bunch parsley (finely chopped)
3-4 small pitted dates (sliced thin)
¼ c. raw almonds (thin sliced)
¼ c. raw sesame seeds

3 leaves Romaine lettuce

¼ c. Bragg’s Amino Acids
1 tsp. dried ground cumin
1 tsp. Celtic sea salt
1 tsp. dried or fresh poultry spice
1 tsp. dried herbs (for vegetables)
¼ tsp. cayenne pepper
¼ c. raw extra virgin olive oil (EVOO)

Combine ingredients and whisk well, combine with other ingredients. Mix well, and serve over the romaine leaves. Roll-up or eat like a salad. Your choice. Mmm good!


Spicy Asian Fish Wraps

1 med carrot, finely chopped
1/3 cucumber, peeled and finely chopped
½ red bell pepper, seeded, and finely-chopped
big handful of parsley, finely chopped (you can use cilantro too, with a little lemon juice)
corn from 1 raw corn cob
1-2 handfuls of micro herbs with dandelion and arugula (or any other type of herb greens)
handful of herb flax-chia crackers, finely crumbled (or any other type of seed grounded fine)
equal parts of Nama Shoyu and Bragg’s Amino Acids (enough to marinade with)
a splash or two of rice wine vinegar several drizzles of Avage nectar (or 1 or 2 packets of Stevia)
dash or two of garlic powder, cayenne pepper, sea salt, shake or two of Dulse powder, and red pepper flakes
1 cup of Wakame, and kelp flakes soaked well and drained
4-6 leaves or more of romaine lettuce or iceberg lettuce (you can substitute with any other big green leaf)

Mix carrots, cucumber, bell pepper, parsley, and corn together, add the Nama Shoyu, Bragg’s, rice wine vinegar, and agave, garlic powder, sea salt, Dulse powder, cayenne, and pepper flakes. Mix well. Add the soaked Wakame and kelp, as well as the crumbled flax-chia crackers. Mix well again. Add the micro herbs and toss lightly. Serve on lettuce leaves, rolled up tight like an “egg roll” or “spring roll”. Serve with Nama Shoyu, or chili sauce for a spicier flair. Makes about 4-6 rolls.


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