Raw Collard Wrap Springrolls

The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!

Ingredients

• Collard greens, de-stemmed
• seaweed
• shitake mushroom caps, sliced, marinated
• snow peas, cut into strips
• carrots, julienned
• napa cabbage, cut into strips
• cucumber, cut into strips

Marinade/Dipping Sauce:

• 1 tbsp ginger, minced
• 2 cloves garlic, derooted, minced
• 2 tbsp tamari
• 2 tbsp lemon juice
• 2 tbsp sesame oil

Instructions

1) De-stem your collards and prepare your veggies by thinly slicing into strips

Marinade/Dipping Sauce:

1) Marinate the mushrooms for 15-30 min. Squeeze out excess marinate back into bowl and set marinate aside.

2) Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed.

Use marinate for dipping. For a richer sauce, add in some nut butter or tahini.

Enjoy!