Tag Archives: wraps

BASIC VEGGIE WRAPS: from uncooking.com

POST #862
I found this nice recipe that I could have written, but never had, at uncooking.com. Enjoy!

Basic Veggie Wraps

This lovely wrap is a quick ‘n easy recipe we made many times at my husband’s raw-ish cafe in Brazil. It’s just SO easy, SO filling, and SO tasty! I’m making this one today, but because I’m out of truly raw almonds, I’m using sunflower seeds for the mayo. Easy enough!

Veggie Wraps with Almond Mayo

Collard greens (for wrappers)
Almond mayo (for dressing)
Chives, chopped
Cilantro, chopped
Avocado, cut in slivers
Cucumber, diced
Herbamare, to taste


  • Remove the spine from the collard greens if you’d like to, although I usually don’t bother to be honest! To remove, with the lighter green of the collard facing down, carefully use a paring knife to cut lengthwise from one side to the other without cutting through the leaf.
  • Now face the dark green down. Use a spoon to put some almond mayo on the center of the leaf, then add some veggies, then add some Herbamare or sea salt if you like, to get some extra flavor in there.
  • Wrap it up, and devour!


PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.

This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!



I love it when the CSA is in season. It is so nice to go there and see so many happy people picking up their shares. Sometimes they are even friendly.

Yesterday afternoon, I went to pick up my share (early shares are always slim pickings, and overloaded with lettuce-t kinds of things, but… hey! That’s the way it is — they really really want me to start liking salads.

Yesterday, we got:
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Japanese Salad Turnips – 1 bunch
STRAWBERRIES!  We got strawberries in the box, and I also got strawberries as my fruit share! Yum! Smoothies!

ARUGULA – I decided to keep it. I’m not overly fond of arugula, but I decided to make a raw version of the Greek beet, arugula, and goat cheese salad (I’ll post it later
ROMAINE – I kept it. I think I’ll make some wraps.
BOSTON LETTUCE – I like this stuff well enough.   I can deal with a salad or two a week.  This is a fairly big head, so I might be having three salads. I like to mix in seaweed (I stalk the Japanese supermarkets for sales on the mixed, or else I just get wakame when it is in the bulk bins at Integral Yoga Foods, my favorite natural foods store) and sauerkraut, along with onion, and, if I have it, some red bell pepper.
SWISS CHARD – I am still not ready to even try to like this stuff.  It is high on my yuck scale. I traded it for more turnips.
GARLIC SCAPES– these look weird, but they are GREEN, and they taste like garlic, so I like them.  I chop them up or grind them in the food processor,  and put them in everything as a garlic (they are a part of one kind of garlic).  These will get chopped or ground and put in salad, or go into pates.  Since I was lucky and got two bunches, I will probably experiment with my next sauerkraut, and put some sliced garlic scapes in there with lots of sliced jalapeno.
JAPANESE SALAD TURNIPS – I have no clue why they call them Japanese Salad Turnips (my Japanese room-mate did not recognize them.  When I was testing a recipe with them, she said she had never seen them before).  So, okay, they are all white, where other turnips have some purple on them. Never mind. They are turnips and they taste like turnips. I grind them in the food processor to almost an applesauce consistency, then add apple cider vinegar, olive olive oil, and any seasonings which strike my fancy (usually garlic, sometimes coriander, sometimes Spike)
STRAWBERRIES – These are going in smoothies. I am not really into eating right now, but I know I need some protein, so I will put these into a hemp or soy protein shake in the morning. I am also thinking of making some strawberry leather in the dehydrator.

So! I have things to do with all these vegetables!  I got into a use- everything -in-the-box a few years ago, when the CSA issued a challenge.  I continued it when my job went south – the CSA box was my food for the week (I’d have maybe $5 more to get other food.  Good I have that experience because I am back there now. Smart people who have full-time work tell me about all the things I should do, like save money, or invest in a 401K, but, when you can barely pay the rent, and you have to think twice about what food to get, and you can’t afford your health insurance and medicine copays on top of all that, well, the CSA is very very important — at least I will not die from malnutrition. I feel so blessed that my CSA has jumped in this year and allowed me to make payments as I can.)

11/01/07 CSA SHARE: the reality

csa-share-2-11-01-07.jpgThis farmer obviously thinks I need lettuce. He substitutes all sorts of things, but he never substitutes anything for the lettuce. Fortunately, as I think I may have mentioned before, I have discovered that you can dehydrate lettuce, and, last night, I dehydrated 3 heads of lettuce which had survived the two weeks that I was away (I guess my room-mate doesn’t like that much lettuce either — she neatly disappeared all of the other vegetables, but the lettuce lay there, waiting for me)

 Here you have what they said I would get vs what I got

Radicchio…………………1 head         2 small eggplants
Broccoli……………………2 heads      1 head
Carrots……………………1 bunch
Toscano Kale…………….1 bunch
Purple Top Turnips……..1 bunch……….1 huge turnip
Red Oakleaf Lettuce……1 head
Scallions…………………1 bunch
Arugula………………….1 bunch
Green Boston Lettuce…..1 head

I know that I can make all of this food disappear this week.  Between the lettuce dehydration, my new smoothie expertise, and my juicing skills, it might be gone by the weekend.

I do like that Boston lettuce, though…. now this seems funny to me– earlier in the season, we got the same thing, but that time it was called butter lettuce.  Boston/butter lettuce is so soft that you can wrap up things in it very easily. I might make some wraps with it tonight, using the leftovers from last night (I made a quick and easy almond pate with some soaked almonds, a handful of the summer’s dried tomatoes, a sprinkling of the dried leeks–they turned out to be quite spicy–, and some herbs, and some kale.)