So this week we continued on our raw journey, though it wasn’t full raw; we added in some grains. Thomas had some grits for breakfast a few days this week, and we had that brown rice. We also ate a whole loaf of sprouted grain bread, most often toasted.
After I made the brown rice to go with the beet burgers on Monday, I ate the leftovers for lunch Tuesday with some sunflower seeds, nutritional yeast, and dijon mixed in. It was tasty and filling, but it felt heavy after all my raw food eating, and all I craved for the rest of the day was a kale salad, in the worst way! So for dinner I came home and made a BIG kale salad adapted from The 30 Minute Vegan‘s Rainbow Kale Salad, pg. 138 (amongst other things, I added a pear for some sweetness), and a whole lot of Thai Wraps adapted from RAW FOOD real world. This made so much that we were able to eat this yumminess for days (the latter is actually an appetizer recipe for 12), a major plus.
Kale Salad
1 bunch of kale, stems removed and chopped into tiny pieces
1 half green cabbage, shredded and chopped
1 grated carrot
1/2 red bell pepper, chopped finely
1/2 yellow bell pepper, chopped finely
1 green pear, finely chopped
Dressing:
1 tbsp. fresh lemon juice
1 tbsp. evoo
1 garlic clove, grated
1 tsp. maple syrup
1 tsp. braggs
pinch of cayenne
Directions: Combine salad ingredients in a very large bowl. Whisk dressing ingredients and massage dressing into salad with clean hands. Let it sit in the fridge or out for a little while to let the flavors absorb, and the kale soften slightly.
I made a lot of adjustments to the Spicy Thai Vegetable Wraps, RFRW pg. 143. I cut the oil in half for the chopped raw cashew mixture, which worked just fine. I used green instead of savoy cabbage, and for the almond butter sauce, I halved the recipe, and had more than enough sauce to coat it completely. I also used a combination of lemon and lime juice, and instead of a red chile, a little cayenne and red pepper flakes. My bean sprouts went bad, so sadly they were also left out. Also, I ran out of basil, so I just used a little more cilantro and mint. I didn’t bother at all with the tamarind dipping sauce, since they were plenty tasty on their own. So I ended up with…
Thai Wraps
1/2 c. raw cashews, chopped
1/2 tbsp. sesame oil
couple pinches of sea salt
1/2 green cabbage, shredded
2 tbsp. maple syrup
2 tbsp. lemon juice
2 tbps. lime juice
2″ piece of ginger, chopped
pinch of cayenne
pinch of red pepper flakes
3/4 tbsp. braggs
1/2 c. almond butter
1 bunch of collard greens, stems removed and cut down the middle into two halves
2 small carrrots, cut into matchsticks
1 ripe mango, cut into thin strips
large handful of cilantro, finely chopped
large handful of mint, finely chopped
raw cashews, sesame oil, sea salt, mixed in a small bowl
maple syrup, lemon juice, chopped ginger, cayenne, crushed red pepper flakes, braggs, and almond butter blended in blender and tossed into green cabbage
ready to assemble
take the stem out of the collard leaf and use half for each wrap
fill and roll
I ended up with 10 beautiful wraps. 12 if you don't have any halves you don't like.
Results:
The leaves were really sturdy and thus, made these keep really well. So we were able to eat these delicious and fresh tasting wraps for days. The flavors complemented each other well, all the different textures were nice together, and provided a lot of crunch. Once they were all assembled, I thought they would’ve looked like pretty little Thai enchiladas if I had drizzled them with some tamarind dipping sauce, but I was already ready to be out of the kitchen and eating at that point, so I didn’t bother! ; )
