My Foodie Call

So I have been wanting to try out these  taco gorilla wraps from beautydetoxfoods.com

A couple of issues that were totally my fault. I started to make them and realized I was out of salsa. doh!

And out of tamari. Sigh.

I made them anyway. I skipped the salsa, and used low-sodium soy sauce instead of the tamari. The verdict? I thought they were great. My kids? Meh.

They thought the collard leaves were a bit too tough. So if I were to make these again, I might try to lightly steam the leaves before rolling them. The leaves were kind of snapping a bit too, so this would certainly make them more pliable.

Raw Collard Wraps

2 cups walnuts

1 Tbs. cumin

1/2 Tbs. coriander

2 Tbs. low sodium soy sauce

1 tsp. chili powder

Collard greens, washed

1.  Process walnuts in your food processor until crumbly.
2. Scoop walnuts into a bowl, and mix in the cumin, coriander, and chili powder.
3. Add the soy sauce and mix again.
4. Tear your collard green away from the center rib. You will wind up with two smaller leaves. Scoop some of your walnut mixture in the collard. Roll. It’s that simple.

Some pictures to help your process:

Pulse your walnuts in your food processor.

Should look like this when done.

Add your seasonings.

And your low sodium soy sauce.

Separate your collard leaf away from the center so that one large leaf becomes two.

Roll it up.

Health on a plate.