Raw Butternut Squash Collard Wraps with an Apple Salad

This is one of my first raw recipes and still one of my favorites!  When I enjoy this now my only change is that I add sprouted wild rice to the filling.  To do this you soak wild rice for 24 hours in warm water.  Then drain the rice and place in a colander.  Rinse the rice every 2-4 hours with warm water until the sprout inside begins to break the shell.  Not much sprouting is required to make the rice delicious.  Add 2 Cups to the recipe below and enjoy!

Ingredients:

Collard Wrap

                  4 large collard leaves

                  3 Tablespoons Extra Virgin Olive Oil

                  1 1/2 Teaspoon Salt

                  2 Cups Chopped Butternut Squash

                  6 Turkish Apricots- Minced

                  2 Tablespoons Minced Shallots

                  1/3 Cup Chopped Walnuts

                  ¾ Teaspoon Lemon Juice

                  ½ Cayenne Pepper

Apple Salad:

                  2 Cups Chopped Apples

                  1 Teaspoon Cinnamon

                  2 Tablespoons Raw Agave Nectar

Equipment:

                  Food Processor

                  Knife

                  Cutting Board

                  2 medium to large mixing bowls

                  2 mixing spoons

                  2 toothpicks

Collard Wrap:

Lay the collard flat and cut out the thick part of the stem leaving the top half of the collard intact  (To do this you’ll cut the stem out and form a “v” and discard the thick part of the stem.  The collard will serve as the wrapper so you’ll want to leave as much attached as possible while removing the parts that won’t fold)                 

Place the collard leaves in a wide shallow pan or dish

Pour 2 Tablespoons of Olive Oil and 1 Teaspoon Salt over the greens

Rub the olive oil and salt into the greens breaking down the toughness of the greens and making them more pliable

After rubbing, allow the greens to sit in mixture for 15-30 minutes

Pulse butternut squash in a food processor until the cubes take on a rice-like texture

Mix apricots, butternut squash, walnuts, shallots, lemon juice, cayenne pepper and remaining 1 tablespoon olive oil and ½ teaspoon salt in a bowl and allow to sit for 10-15 minutes (or while you make the apple salad)

Apple Salad:

Combine all ingredients in bowl and mix until apples are covered with agave and cinnamon

To assemble the wraps:

Lay a collard out flat horizontally

Place a quarter of the squash mixture into the center of the collard

Fold the two split sides over each other sealing that side in

Fold the uncut side into the center

Take the bottom and fold collard wrapping mixture inside

Spear two toothpicks into either side securing the wrap

Cut in half leaving 1 toothpick in each side

Put on a plate with a scoop of apple salad and enjoy!

Join us for our first Group Cleanse!

November 1st we start our first Group Cleanse with the Raffa Juice Bar

1 Day Juice Fast- 1 day at a time            

Get a taste of a day of juice, flush out a crazy weekend or take a day to reset your balance

3 Day Juice Fast- Weekend Warrior           

Perfect for the first time juicer and the juice junkie looking for a quick fix  

5 Day Juice Fast- Five Day Flush          

 For the devoted juicer, clean eater, and energy junkie

Or we can design a cleanse customized for you!

Email jess@rawdogsri.com for more information

the Juice Bar is OPEN!

 

The juice bar is open!!!

Come see us at Raffa Yoga  at 19 Sharpe Drive in Cranston for fresh, local, seasonal juices and smoothies and maybe take a yoga class while your there!

Chocolate Fondue

Ingredients:

·         1 Avocado

·         1-2 Cup Cacao Powder

·         1 Banana

·         1 Cup Almond Butter

·         1 Cup Maple Syrup or Agave Nectar

·         Pinch Salt

Instructions:

Blend all ingredients together. 

Serve with your choice of fresh fruits- strawberry, banana, pineapple, apples, oranges etc.

Spring Rolls with Sweet Chili Dipping Sauce

Ingredients:

Wrapers & Filling:

·         2 Carrots chopped into sticks

·         1 small jicama chopped into sticks

·         1 mango- sliced into strips

·         ½ English cucumber chopped into sticks

·         3 large collard leaved cut in half with center vein removed

·         salt

·         sesame oil

Sauce:

·         1/4 cup Almond butter

1/4 cup Tahini

·         1 Tbs raw agave nectar

·         1.5 Tbs Siracha

·         ½ inch cube of fresh ginger

·         juice of ½ lime

·         water from thai coconut as needed

Rub collards with sesame oil and salt to break down collard and give it a dark green color.

Roll collard leaves with filling.

Blend all sauce ingredients together adding coconut water as needed.

Serve rolls with dipping sauce on the side.

Rolls can be tied together with a scallion, chive or green onion to hold longer- this also makes for a nice presentation.   Bean sprouts, apples, peppers etc can be added into filling.

Pad Thai

Ingredients:

Noodles:

·         1 Thai coconut- meat removed chopped into strips

·         Enoki mushrooms- 1 bag

·         nappa cabbage- ½ bunch

·         1 Cup bean sprouts

·         2 scallion- chopped lengthwise

·         bamboo shoots- chopped

Sauce:

·         ½ cup Almond butter

·         ½ cup Tahini

·         1 Tbs raw agave nectar

·         1 Tbs sesame oil

·         1 tsp Siracha

·         ½ inch cube of fresh ginger

·         juice of ½ lime

·         handful cilantro

·         ¼ cup Nama Shoyu

·         water from thai coconut as needed

Toss all noodle ingredients together in a bowl.

Blend all sauce ingredients together adding coconut water as needed.

Coat noodles with sauce and serve. 

For toppings- a lime wheel, cilantro sprig and crushed peanuts.

To add a cooked element- Boil shrimp until cooked, chill in an ice bath and place on top- YUM!

Watermelon Gazpacho

Ingredients:

·         5 cups seedless watermelon

·         2 large red tomatoes

·         ½ avocado

·         ¼ jalapeno

·         juice from ½ a lime

·         handful of fresh cilantro

·         ¼ English cucumber diced

·         1 red or yellow pepper diced

·         Salt & Pepper to taste

Blend watermelon, tomato, avocado, jalapeno, lime & cilantro together to make broth.  Stir in cucumbers, peppers & salt and pepper and enjoy!

You can add garlic, shallot, more jalapeno, cayenne pepper, chives or anything else you can imagine to make this soup to your liking.  Personally, I add shallot, garlic and cayenne to my soup.