This recipes is vegan, raw, gluten-free, nut-, and corn free.
The miso is fermented soy, but is from an organic source and its fermented which makes it a very different food than regular soy.
If you don’t know what to make for dinner, this recipe is the perfect healthy fast food with flavors and textures you may not expect from a simple raw food recipe.
Collard greens are often thought of as a Southern style dish, but collard greens and their cousins, beet greens,, dandelion greens, mustard greens and turnip greens are getting a lot more respect after they were introduced as a nutritional powerhouse.
Collard greens are loaded with beta-carotene (which converts into Vitamin A, which is a very powerful antioxidant and is known for fighting cancer), and they are loaded with chlorophyll, enzymes (raw state only), Vitamin C, calcium and fiber.
On that note, I just want to add in a little information about Beta Carotene and Vitamin A, which is important. First Beta Carotene and Vitamin A are not the same. Vitamin A is converted from Beta Carotene and a large portion of the population, which include children, infants, diabetics and those with thyroid or pancreatic problems, or with celiac or sprue disease, have a hard time making this conversion or can’t do it at all. Certain prescription drugs (Rx drugs), too high of a consumption of polyunsaturated oils, stress or a low fat diet can also make this conversion difficult or impossible. So basically a lot of people are not getting their enzymes and anti-oxidants.
In this meal, quinoa deliver the extra protein (it’s a complete protein source compared to other grains) and calcium (twice of whole wheat). The avocado provide the healthy fats and the miso is the fermented part of your meal and even though it’s sodium content is pretty high, this does not impact the body in the same way as regular salt, it can actually benefit your cardiovascular system and fermented foods should in general be part of a healthy diet, due to its many health benefits for the digestive and immune system.
For the weight conscious, collard leaves deliver. They are great fat fighter, have few calories and provide you with a nice sense of being fulfilled.
I have tested this on my two kids (5 & 10 year olds) and they both loved the crunch of the collard leaves, so don’t be afraid to give it a try on your kids too!
Quinoa Collard Wraps
(makes 4 wraps)
- 8 large collard greens leaves – washed and dried
- 1 cup quinoa – sprouted or cooked
- 1 tblsp sesame tahini (optional)
- freshly squeezed lemon juice
- 2 large roughly chopped carrots
- 1 tblsp freshly grated ginger
- 1 small shallot – chopped
- 1 tblsp of miso paste
- 1 tblsp chia seeds
- 1 tsp raw honey
- 1 tblsp organic rice vinegar
- 1 tblsp sesame oil
- 1/4 tsp Himalayan pink salt
- 1 grated raw beets
- 1 avocado – peeled, pitted and sliced
- 2 cups sprouts or micro greens
- Cut the end stems off each collard leaf and shave down the stalk (I used a carrot peeler), making it the same thickness as the rest of the leaf.
- Mix tahini and a bit of lemon juice into the quinoa and set aside
- To make a carrot-Ginger paste, add the carrots, ginger, shallots, miso paste, chia seeds, honey and rice vinegar in a food processor, and process until smooth.
- Add the sesame oil and salt
- Place a collard leave on your cutting board.
- Spread out an even amount of the carrot ginger paste carrot spread in each wrap.
- Top with quinoa, avocado slices, and then the shredded beet, and fill up with plenty of fresh sprouts.
- Fold the collard sides over and roll them tightly – just like a burrito.
- Serve immediately or store in the fridge
- The wraps keeps fresh for 1-2 days in the fridge