Tip of the Day: Substitute Collard Greens for Tortilla Wraps

The thing that surprises me the most about having adopted a raw diet (28 days raw as of today), is just how many vegetables there are in the world that I just ignored. And I am someone who regularly filled up the basket at the Coop on fresh veggies!

When I was eating cooked food, I usually bought the fixings for a nice spinach salad, broccoli, brussels sprouts, green beans, beets, zucchini and kale. Now, in addition to all of these vegetables, I am routinely eating butternut squash, cabbage (green and red, especially red), turnips, and my most recent addiction, collard greens.

Prior to last week, I had never even seen a collard green (at least not one that wasn’t swimming in bacon grease)!

Now, not only do I put them (raw) in smoothies, I also use them to make burritos! Wide and sturdy, collard leaves are the perfect size for wraps or tortillas.

All you have to do is cut out (or scrape down the stiff stem in the center) and then fill it with your favorite topping. Lately I’ve been filling mine up with cashew cheez (nut butter) and a beet and carrot slaw. It’s delicious. It’s filling. And it’s aesthetically pleasing.

Tonight I am going to make up an Indian pate with walnuts and spices. I haven’t tried it yet, so I can’t vouch for it, but you can check out the recipe here courtesy of The Raw Foods Witch, Nathalie Lussier.

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