A raw asian style wrap with sesame seeds, garlic and loads of other healing foods. Special Supplies Needed: Mandolin Slicer or Food Grater and wax paper.

Prep Time

20 min

Ready In

20 min

Servings

4 servings

Ingredients

  • 4 larges collard green leaves
  • 1/2 medium white onion, thin slices
  • 1 zucchini, mandolin slices
  • 1 yam, mandolin slices
  • 1 package tofu, extra firm, drained
  • 4 tablespoons toasted sesame oil
  • 2-3 tablespoons raw honey
  • 2 tablespoons soy sauce Nama-Shoyu
  • 2 tablespoons Xylitol Emerald Forest
  • 2 cloves garlic, minced
  • 2 teaspoons basil, dried
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt
  • 4 tablespoons sesame seeds

Directions

1) Trim the stem off the Collard Greens. Your options are to leave the collard greens raw or lightly steam them. For steaming, place the collards into a steamer for 3 minutes, until just tender. Remove and place on a wax piece of paper or foil. 2) Use a mandolinor grater for the zucchini and yam. Thinly slice the onion length wise and set these items aside. Keeping them separate from one another. 3) Drain the extra firm tofu squeezing as much excess water out from it. Cut the tofu into 1/4 inch thick pieces and set aside. 4) In a separate bowl mix together the toasted sesame oil, raw honey, soy sauce, xylitol, garlic, basil, cayenne, pepper and sea salt. Set aside. 5) Layer evenly a thin amount of the ingredients around the entire collard green. While leaving a 1/2 inch margin empty on all the sides of the collard green so you can roll it into a wrap. Layer in the following order: zucchini, oil mixture, tofu, 1 TBS sprinkled sesame seeds (evenly over the tofu), yam and onion. Then roll from one side to the other. Keeping in mind they roll well when you roll them from the tip of the green to the bottom stem of the green. Then roll in the wax paper or foil to keep it together.

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