The weather is finally warming up and the sun is starting to shine! Summertime is a great time to eat a little lighter and let go of some of that excess weight that tends to go hand in hand with the colder winter months. Transitioning towards more plant-based meals will definitely help you feel lighter and more energetic. Making meals like this are easy to make, take less than 20 minutes and are also super portable, making collard wraps great for bringing as a lunch or dinner when you’re at work or on the road.
Raw Kitchen Essentials
For this Curry Collard Wrap recipe, all you’ll need a food processor. I use and recommend the 14-cup Cuisinart Food Processor, great for making food for the whole family. But if it’s just you or you only live with one other person and are not planning on making big batches of foods, this may be too big to suite your needs. In which case consider the 7-cup Cuisinart Food Processor, it’s a smaller and more affordable model. If you don’t have a food processor and you only have a blender, this will also work, but for making things like veggie patés, which is what is going in this wrap, it’s easier to blend together in a food processor. If you don’t already have a blender, then I highly recommend the Vita-Mix. These are 2 of the “Top 4 Healthy Kitchen Essentials“ I highly recommend stocking your kitchen with.
Sunflower Curry Paté Recipe
In a food processor, place the following ingredients:Read More:
- 2 cups of sprouted sunflower seeds
- Juice of 1-2 lemons
- 1.5 tablespoons of ACV
- 1 tablespoon of honey
- 1 knob fresh ginger
Add the following spices, 1 tablespoon of each:
- Curry powder
- Smoked paprika
- No salt mixed herb seasoning (Since I transitioned off salt, I love using this no-salt seasoning, it’s organic seasoning by Kirkland that you can buy here on Amazon).
- 1 teaspoon of chili powder
Make sure not to over-process. With nut and seed patés, it’s nice to still have a little bit of texture, so you don’t want to process the sunflower seeds until a big mush. This is where the “pulse” option on the cuisinart comes in handy!
Once it’s blended together, finely chop:
- 1/2 bunch fresh organic cilantro
- 1/2 bunch of fresh organic parsley
And mix in by hand.
Once you have your curry paté made, now it’s time to get rollin’! You can really get as creative as you like, Place your collard wrap on a cutting board and plate and place some curry paté on the bottom and top with:
- Any kind of sprouts including clover, alfalfa, broccoli, radish (watch out these are spicy!) or mung bean sprouts.
- Color bell pepper
- Diced tomatoes
Hope you enjoy this collard wrap recipe as much as I do. Wrap up and enjoy!
Aloha from the Big Island of Hawaii!
Live Free Laura D.