I’ve been on a raw food diet for some years now. Although this lifestyle is not for everyone, anyone can incorporate raw foods like uncooked fruits and vegetables, raw nuts, seeds and sprouted grains into their diet. But increasing your raw food consumption doesn’t mean you have to convert to anything, or that you have to commit to eating bland salads for the rest of your life—au contraire! The colours, flavours and meal possibilities are endless, ranging from soups and super tasty desserts to beautiful creations like raw-zagna (yum!).
To get you started, here’s my all-time favourite recipe: the Kale Slaw Wrap. 100% raw, 1000% delicious, and packed with all the greens you need!
Coco’s Colourful Kale Slaw Wraps W/ Cashew Spread
Yields: 4 bundles
Velvety Cashew Spread
Step 1: Soaking the cashews
- 1 cup organic raw cashews
- Fresh filtered water
Rinse the cashews, place them in a bowl, and cover them with fresh filtered water. Cover the bowl with a tea towel. Let them soak for two hours. Drain and use.
Step 2: Making the cashew spread
- 1 cup soaked raw cashews
- 1 tablespoon raw organic tahini
- Juice from 1 fresh lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon organic minced garlic (optional)
- Sea salt
Combine all the ingredients in a blender, or food processor, and blend until smooth and creamy. Add some extra virgin olive oil to get a creamier texture. Adjust seasonings to taste. Store the spread in a closed container in the refrigerator. Flavours and texture will develop when kept chill. The spread can last up to 7 days when refrigerated.
Kale Slaw Wraps
Before you begin…
- 1 bunch of collard greens (8 big leaves)
Remove the healthiest-looking leaves and trim off white stems. Soak leaves in warm water and vinegar for a few minutes. With a cloth, dry leaves completely and set aside.
Step 1: Making the kale slaw
- 1 bunch of de-stemmed kale leaves, cut in chiffonade (approx. 1 cup packed)
- 1/4 shredded head of cabbage (approx. 1 1/4 cups)
- 1 diced tomato
- 1/2 cup grated carrots
- 1/2 cup grated beets
- 1/2 bunch of finely chopped parsley
- Dash of cayenne pepper
- Himalayan Crystal Salt
- Alfalfa sprouts
- Raw sunflower seeds
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- Salt and pepper to taste
Combine and whisk dressing ingredients in a bowl. In another large bowl, massage the kale with salt to soften. Add the cabbage, tomato, carrots, beets, parsley and cayenne pepper into the large bowl. Pour the dressing over the mixture, toss, and set aside.
Step 2: Wrapping it all up
Each wrap requires two leaves for rolling. Place two leaves head to foot (with stems at opposite ends), overlapping about half way (refer to image in post). Apply a good amount of the cashew spread at the center where the two leaves overlap. Sprinkle the raw sunflower seeds and pile up the kale slaw and alfalfa sprouts. Fold in sides and tightly roll like you would a burrito. Leave whole or cut in half.