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!