Garden Herb Rollups

Incorporate more heart healthy vegetables into your diet with this fun hand-held wrap idea. These Garden Herb Rollups from Dorothy Delaney take mere minutes to make, but this all-natural recipe idea will do your body good for decades later. In this vegan food recipe, Collard green leaves are stuffed with marinated vegetables and a pumpkin seed spread. Enjoy this raw food diet recipe as a snack or as a quick lunch idea.

Notes

For more raw food recipes, check out Dorothy's Featured Foodies profile page.

Watch this video tutorial to see exactly how Dorothy makes these vegetable wraps:

Makes6

Ingredients

6 large collard leaves
FOR THE PUMPKIN SEED PATE:
1 1/2 garlic cloves
Juice of 1 lemon
1 cup pumpkin seeds, soaked and sprouted
1/4 cup flax oil
3/4 teaspoon salt
1/4 cup parsley
1/4 cup basil
1/4 cup dill
1/8 teaspoon turmeric
FOR THE MARINATED VEGETABLES:
2 stalks celery
1 cup carrots, shredded
1/4 cup red onion, very thinly sliced
2 tablespoons flax oil
2 teaspoons lemon juice
1 teaspoon 21 Seasoning Salute
1/2 teaspoon rosemary
1/2 teaspoon Bragg's Seaweed Salt
1/4 teaspoon salt
Black pepper, to taste

Instructions

For the Pumpkin Seed PÃ¢tÃ©:
Place the garlic and pumpkin seeds in your food processor fit with the s-blade. Process to chop.
With the blade running, add the lemon juice until the mixture is creamy.
Add the herbs and seasonings and pulse to finely chop the herbs. Scrape into a bowl.
For the Marinated Veggies:
Toss all ingredients in a large bowl and mix well to combine all of the flavors.
To Assemble:
Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
Place 6 tablespoons of the pÃ¢tÃ© on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
Top with 1/2 cup of the marinated veggies.
Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!