Updated: 04/27/2018 11:05 AM | Print Story |  Email

Raw Greens Wraps

Chef Lachelle Cunningham owner of Chelles’ Kitchen is in studio today to show us how to make some very simple Raw Greens Wraps.

Vegan Garden Pesto

Ingredients
2 cups tightly packed fresh herbs (basil, green onion, parsley, cilantro or a combination)
½ cup sunflower seeds
1 to 2 cloves garlic
½ cup extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 tablespoon lemon juice
3-5 tablespoons nutritional yeast


Procedure
1. Place the fresh herbs, sunflower seeds, and garlic in a blender or food processor fitted with the S blade.
2. Pulse to combine, until the mixture is coarsely ground.
3. Turn the motor on and drizzle the olive oil in a thin stream.
4. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.
5. Taste and add more seasonings as needed

Raw Greens Wraps
by Lachelle Cunningham of Chelles’ Kitchen LLC

Ingredients:

6 whole collard or kale green leaves, rinsed clean
3-4 oz garden pesto (see recipe)
1 green pepper, thinly sliced julienne
1 red pepper, thinly sliced julienne
1 yellow pepper, thinly sliced julienne
1 cucumbers, thinly shaved strips
1 carrot, thinly shaved strips
6 avocados, thinly sliced julienne
radishes, thinly sliced julienne

Garnish
Broccoli sprouts
Green Onions, sliced thin

Dipping Sauce
¼ cup  Tbsp Soy Sauce
¼ cup Rice vinegar
1 tsp Sesame oil

Procedure
1. Mix optional sauce ingredients together in a small bowl and set aside.
2. Separate each collard leaf into 2 pieces by cutting lengthwise along from the stem (removing the stem). Kale leaves can be left whole.
3. Spread 1 Tablespoon of pesto inside each green leaf.
4. Evenly divide a little of each thinly cut vegetable and garnish in the middle of each leave and roll them up. Hold together with a toothpick.
5. Enjoy with dipping sauce.

You can contact Chelles’ Kitchen at ChellesKitchenLLC@gmail.com