Today I’m really excited to share that I am a part of the “Brilliant Marketing Tricks Blog Series” as organized by Mayi Carles. My contribution is… you guessed it: How to Use, Create, and Leverage Video to Market Your Business Online! Check it out if you’re curious about how I make my videos, and how…Read More
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Collard wraps and raw pate are some of the most delicious, familiar, and easy to make raw recipes out there.
Raw Pate & Collard Wrap Video
(If you can’t see the embedded video, click here.)
Indian-Inspired Raw Pate Ingredients
- 1 cup walnuts
- 1 cup chopped carrots
- 1 cup chopped celery
- 3-4 soaked sundried tomatoes
- Pinch of sea salt
- Pinch of cumin
- Pinch of curry
- A few drops of Extra Virgin Olive Oil
Place all of these ingredients in a high speed blender (Vitamix or Blendtec) or a food processor and process until it forms a pate consistency. I don’t recommend you use a regular blender, because it won’t be able to process the ingredients properly and may overheat.
I love this pate because it’s got an Indian feel to it, but it uses the simplest and most easily available vegetables as a base.
Now you can use this pate to top your salads, make wraps, or with raw crackers.
How to Use A Raw Pate For Collard Wraps
To make a collard wrap all you need are a few large collard leaves. Collards are great because they are dark leafy greens with tons of nutrients and fiber. They’re also sturdy and easy to wrap into a delicious burrito-like meal!
The first step is to wash your collard leaves. Next cut off the protruding end of the stem.
Place the leaves face down and use a knife to slice off the extra tough middle rib. This will allow for the collard leaves to fold more easily when you wrap them up.
Turn the leaves over, with the darker side facing down. Take 2 or more leaves and overlap them.
Spread some of the raw pate in a horizontal line on the leaves. Then add any other fillings you’d like: marinated mushrooms, sprouts, shredded vegetables, etc.
To prepare the wrap, fold in the two sides, then roll up the edge nearest you. Keep rolling and tuck in the sides as you make each roll. Watch the video to see this in action!
Try this pate or invent your own! The beauty of raw food is that you can pretty much always invent a new raw recipe based on what you’ve got in the fridge. Play around with the spices and ingredients and come up with a new family favorite.
Give the collard wrap idea a go, and see how easy it is to make wraps out of super healthy ingredients!
Let me know how it goes and what recipes you come up with in the comments below! :)
I’m really enjoying sharing different books with you here. I hope this review will be useful at this point in your Raw Food Fairytale Journey.
Video Book Review
(If you don’t see the video click here.)
Written Review of Ani’s Raw Food Kitchen
Ani’s Raw Food Kitchen by Ani Phyo is a great book for both beginners and experienced raw food folks. I’ve read a lot of raw food books, and this one is a great combination of explanations along with kicking recipes!
Perfect for the Raw Curious
I recently gave a copy of this book to a friend of mine who expressed curiosity about the raw lifestyle. One of the reasons I felt fine about giving her this book is that it doesn’t preach 100% raw, it’s all about your taste buds.
Great Easy Raw Food Recipes
Having given a few of the recipes a try, I can confidently say that Ani Phyo knows her ingredients and tastes. I really like Ani’s take on some of the more common raw food recipes, because she really brings in some great textures and flavors.
Some of my favorite recipes include the basic buckwheat crispies, the tomato hummus, and the coconut breakfast cakes. (Find more raw food recipes on my site here.)
Eco Ideas for All of Us
Another interesting thing about Ani’s Raw Food Kitchen is that it goes deeper into the environmental aspects of eating a raw food diet. You can tell that Ani feels a special bond with her environment and she shares great tips for being a more environmentally conscious consumer.
Where to Buy
Today I’m pleased to share a very special raw recipe video. The chef in this episode of Raw Food Switch TV is none other than my gentleman friend, Robin!
I know you will enjoy learning how to make a fun Chinese inspired “Ragu” dish, that can serve as an entree or a main dish. During the summer months, Robin and I often eat these Rawgu recipes for lunch using whatever vegetables we harvest from the garden.
Watch The Video
If you’re reading this via email you’ll need to click here to watch the video!
- Fresh Ginger
- Fresh Garlic
- Freshly cut Avocado or Olive Oil
- Soy Sauce or Nama Shoyu
- Broccoli or Cauliflower
- Any or all the vegetables that you want to add. :)
Cut and marinate the mushrooms with the diced ginger, garlic, and liquids/avocado. Then chop the remaining ingredients and add in. Let the whole thing marinate for 20 minutes or so, and your mouth will thank you for it!
What Types of Recipes Would You Like To See?
Leave a comment below and let me know what types of raw recipes you would like to see more of.
I can’t promise I’ll make a video for each one, but just getting a feel for what everyone likes will get me going in the right direction.
Thanks and bon apetit!Read More
This delicious recipe is brimming with colorful antioxidants & superfoods!
One of the things that I don’t miss after going raw, are conventional deserts. I used to be the candy and cake girl, but now I no longer feel guilty to indulge my sweet tooth.
There are tons of healthy raw vegan desert recipes, and it’s just a matter of trying them out. I filmed this video to show you how to make this zesty Orange Chocolate Goji Berry Fudge!
- 1/2 cup ground Organic Goji Berries
- 1/2 cup shredded Organic Cacao Cocoa Butter
- 1/2 cup Organic Raw Cashew Butter
or ground raw cashews
- 1/2 cup Organic Raw Agave Nectar
- 1/2 cup soaked Organic Goji Berries
- The zest from 1 orange
Grind the dried goji berries up first, then place all the other ingredients into the food processor except for the soaked goji berries and the orange zest. (If you used raw cashews instead of raw cashew butter, then grind those up before adding the rest of the ingredients.)
Then place your mixture into a serving bowl and hand mix the soaked goji berries and orange zest. Set the fudge to cool in the refrigerator for at least half an hour before serving. Garnish with the slices of your zested orange, and enjoy!
The Tools You’ll Need
If you have a high speed blender like a Vita-mix, then you can make the whole recipe in your Vitamix. However, you can just as easily make this recipe in your food processor. My recommended food processor is the KitchenAid 700-Watt 12-Cup Food Processor.
You can buy this food processor from Amazon, where it has a 4.5/5 star rating!
Also, you might want to pick up an orange zester that is better than the one I used in my video. It took me quite awhile to zest that whole orange, so I think you’d be better off using something like the Chef’n PalmZester Citrus Zester. Just saying.
Let Me Know How You Like It
If you’ve gotten the chance to make this recipe, then please let me know how you enjoyed it. I’m always looking for feedback and ideas on how to tweak recipes or create new ones. :)Read More