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Stuffed Caribbean Raw Burrito
Who is down for a reset? Three days of mindful eating foods that nourished the body. November 1 -3, I will be eating raw vegan, and I invite you to join me. You do not have to eat raw vegan; you need to eat to nourish your body. Join me on my channel on IG to cheer each other on. The holidays are near, so this is a perfect time to reset. If you enjoyed the last reset, drop a purple heart below.
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Ingredients
- Collard Green Wrap:
- Collard green leaves
- Lemon
- Extra virgin olive oil (first, cold-pressed)
Walnut Meat:
- 2 cups of soaked raw walnuts
- 3 small chopped carrots
- 1 Tbsp + 1.5 tsp jerk seasoning
- 1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
- 1/2 habanero pepper deseeded
- 4 dates, pits removed
- 1 tsp lemon juice
- Salt & pepper to taste
- 2 Tbsp hemp seeds (optional)
Cauliflower Rice:
- Cauliflower
- Lime
- Cilantro
- Salt & pepper to taste
Creamy Ginger Lime Sauce
- 1 cup raw cashews
- 2 Tbsp raw agave
- 1 Tbsp freshly chopped ginger
- Juice of 2 limes
- 3-4 fresh garlic cloves
- Small handful cilantro
- 2 Tbsp hemp seeds
- 1/3 cup water
- Salt & pepper to taste
Other Ingredients:
- Avocado
- Sliced red onion
- Sliced red bell pepper
- Chopped mango
Directions
- Clean and cut the stem off the bottom of collard greens. Rub a little lemon and oil on both sides of collard greens and place to the side.
- Add ingredients for walnut meat to a food processor and blend for 2-3 minutes. Place in a container to the side.
- Add all ingredients for cauliflower rice to the food processor and blend. Place in a container to the side.
- Add all the ingredients for the ginger-lime sauce to a blender and blend until you have a smooth, creamy sauce.
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.
Shopping ListĀ
Ingredients
- Collard Green Wrap:
- Collard green leaves
- Lemon
- Extra virgin olive oil (first, cold-pressed)
Walnut Meat:
- 2 cups of soaked raw walnuts
- 3 small chopped carrots
- 1 Tbsp + 1.5 tsp jerk seasoning
- 1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
- 1/2 habanero pepper deseeded
- 4 dates, pits removed
- 1 tsp lemon juice
- Salt & pepper to taste
- 2 Tbsp hemp seeds (optional)
Cauliflower Rice:
- Cauliflower
- Lime
- Cilantro
- Salt & pepper to taste
Creamy Ginger Lime Sauce
- 1 cup raw cashews
- 2 Tbsp raw agave
- 1 Tbsp freshly chopped ginger
- Juice of 2 limes
- 3-4 fresh garlic cloves
- Small handful cilantro
- 2 Tbsp hemp seeds
- 1/3 cup water
- Salt & pepper to taste
Other Ingredients:
- Avocado
- Sliced red onion
- Sliced red bell pepper
- Chopped mango
Directions
- Clean and cut the stem off the bottom of collard greens. Rub a little lemon and oil on both sides of collard greens and place to the side.
- Add ingredients for walnut meat to a food processor and blend for 2-3 minutes. Place in a container to the side.
- Add all ingredients for cauliflower rice to the food processor and blend. Place in a container to the side.
- Add all the ingredients for the ginger-lime sauce to a blender and blend until you have a smooth, creamy sauce.
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.
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