Tuesday, April 28, 2009

Raw Thai Spring Rolls

I hesitated to make and post this recipe because, although it is raw, it is not technically a properly combined meal.  Although avocados can mix as a starch and with dry fruit, they are not supposed to be combined with nuts or nut butters.  The recipe sounded so good though, I just had to try it anyway.  I started off following a recipe from a book called Rawsome for Green Spring Rolls with Sweet and Sour Sauce but I ran out of time to make the sauce so I ended up completely improvising and switching things up to minimize the affect of the improper combining.  It turned out so damn good, I don't even feel the need to try the original.  So unless you are completely stringent with your meal combining, I highly recommended trying this recipe out!

Green Spring Rolls 
8 servings

8 collard green leaves, stems removed and cut in half
1 avocado, peeled, chopped and pitted
1 red bell pepper, finely chopped
1 1/2 cups grated carrots
3/4 cup raw almond butter
1/2 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
juice from 1/2 a lime
2 tablespoons raw agave nectar
2 tablespoons Nama Shoyu soy sauce

Mix all ingredients except the collard greens together in a large bowl.  Place 1 spoonful of the mixture on each collard green half, roll up and enjoy!!

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  2. I am curious . . . aren't the collard greens rather tough? Would Swiss Chard be a more tender and delicate option in this recipe?

  3. They actually weren't bad in this sense but swiss chard is definitely a great substitute. Its really good to eat a variety of dark greens so either works! Also, lightly steaming the collards makes them very tender, so thats an option if you aren't 100% raw. Thanks for stopping by!