Posts Tagged ‘dulse’

Red Cabbage Tacos

Oh my goodness! One of the reasons we love raw foods so much is the colors! So bright! So bold! So full of life and energy! So I am sure you can see from the picture above why we were so excited about this recipe. It’s so beautiful! And amazingly delicious too so we think you should give it a try.

This recipe comes from a blog called The Kitchen Dispensary. Here’s what the author had to say:

Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s really one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.

Red Cabbage Tacos

Makes 5

Ingredients

5 smallish red cabbage leaves

2 medium sized carrots

1/4 avocado

1-2 tsp lemon juice

about 8 stalks of fresh chives

Greens of your choice  (I used a mix of spinach, chard and lettuces)

Dulse flakes (Karengo Seaweed) for saltiness

Preparation

Finely grate the carrot. If you have a fine grater like one usually used for parmesean you will get more juicy flavour from the carrot.

Mash in the avocado, lemon juice and finely chopped chives. Add a little himalayan or sea salt if you wish.

Take a red cabbage leaf and fill with a few green leaves of your choice and top with some of the carrot avocado mixture.

Top with some dulse (karengo) and a few chopped chives.

Raw Collard Wraps

Now this is what’s for dinner! Yummy raw collard wraps. This recipe serves 2-3 and we recommend you use all organic ingredients.

• 8 large collard leaves
• 4 medium Avocados
• 6 carrots
• 1 Red bell Pepper
• 1 cucumber
• Dulse powder (comes from a sea vegetable that has a fine distinct taste of seaweed)

-First flatten the collard leaves and cut out the spine.
-Once spine is removed overlap leaf on itself a little so you can spread the avocado.
-Spread the ripe avocado across the leaf (Half of one medium sized avocado should cover one collard leaf)
-Next, slice the carrots, cucumber and red pepper into strips
-Place the veggies on top of the avocado and leaf perpendicular to the stem at one end of the leaf.
-Sprinkle with dulse and roll it up to create the wrap.

You can either eat as a wrap or cut it into pieces and eat them as raw sushi rolls.

This recipe was provided by Will T. Roundy, also known as Gorilla Greenz. Will resides in Paso Robles, California. His favorite thing about raw foods is that when eating them consistently for an extended period of time, he sleeps great, has endless energy, and always has a sense that everything is okay. Check out his website, http://www.gorillagreenzblog.com.