Raw Mediterranean Collard Green Wrap

I love to eat raw, plant-based foods when I need a reset. Last week, I took a few days to eat raw and enjoy foods like this Mediterranean Wrap. The star of this recipe is the pumpkin seeds! They have more protein than most nuts and seeds and are in season.

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Collard Green Wraps

• lemon

• salt

• extra virgin olive oil (first, cold-pressed)

Pumpkin Seed Grounds

• 2 cups raw pumpkin seeds (soaked 4-8 hours)

• 1 small carrot

• 1/2 Tbsp z’atar seasoning

• 1/4 cup hemp seeds

• 3 Tbsp extra virgin olive oil (first, cold-pressed)

• 2 garlic cloves

• 2 Tbsp of sun-dried tomatoes

• 2 dates, pits removed

• 1 tsp lemon juice

• salt & pepper to taste

Dill Jicama Rice

• 1 jicama

• 1 Tbsp lemon juice

• 1/2 tsp oregano

• 1 tsp dill

• 1/2 tsp thyme

Green Tahini Sauce

• 1 cup raw cashews

• 2 Tbsp raw tahini

• juice of 2 lemons

• 1 Tbsp white miso

• 2-3 fresh garlic cloves

• small handful parsley

• 2/3 cup water

• salt & pepper to taste

Additional Ingredients

• sunflower seed hummus OR hummus of choice

• sliced red onion

• sliced cucumber

• chopped kalamata olives

‍

Directions

• Clean and cut the stem off the bottom of the collard greens. Rub a little lemon, salt, and olive oil on both sides of the collard greens and place to the side

• Add all ingredients for Pumpkin Seed Grounds in food processor and blend for 2-3 minutes until combined. Place in a container to the side

• Add all ingredients for Dill Jicama Rice in food processor and pulse until the mixture has a “rice” texture. Place in a container to the side

• Add all ingredients for the Green Tahini Sauce in a blender and blend until smooth

• Build your wrap by layering the Pumpkin Seed Grounds, Jicama Rice, Additional Ingredients and Green Tahini Sauce into the collard green leaves. For larger wraps, use two big leaves

‍

Shopping List

Collard Green Wraps

• lemon

• salt

• extra virgin olive oil (first, cold-pressed)

Pumpkin Seed Grounds

• 2 cups raw pumpkin seeds (soaked 4-8 hours)

• 1 small carrot

• 1/2 Tbsp z’atar seasoning

• 1/4 cup hemp seeds

• 3 Tbsp extra virgin olive oil (first, cold-pressed)

• 2 garlic cloves

• 2 Tbsp of sun-dried tomatoes

• 2 dates, pits removed

• 1 tsp lemon juice

• salt & pepper to taste

Dill Jicama Rice

• 1 jicama

• 1 Tbsp lemon juice

• 1/2 tsp oregano

• 1 tsp dill

• 1/2 tsp thyme

Green Tahini Sauce

• 1 cup raw cashews

• 2 Tbsp raw tahini

• juice of 2 lemons

• 1 Tbsp white miso

• 2-3 fresh garlic cloves

• small handful parsley

• 2/3 cup water

• salt & pepper to taste

Additional Ingredients

• sunflower seed hummus OR hummus of choice

• sliced red onion

• sliced cucumber

• chopped kalamata olives

‍

Directions

• Clean and cut the stem off the bottom of the collard greens. Rub a little lemon, salt, and olive oil on both sides of the collard greens and place to the side

• Add all ingredients for Pumpkin Seed Grounds in food processor and blend for 2-3 minutes until combined. Place in a container to the side

• Add all ingredients for Dill Jicama Rice in food processor and pulse until the mixture has a “rice” texture. Place in a container to the side

• Add all ingredients for the Green Tahini Sauce in a blender and blend until smooth

• Build your wrap by layering the Pumpkin Seed Grounds, Jicama Rice, Additional Ingredients and Green Tahini Sauce into the collard green leaves. For larger wraps, use two big leaves

‍