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  1. photographs are so lovely! somehow unclear about shaving the stem, do you land up with two pieces, stem removed, so technically you are making 4 pieces?

    • Hi Barbara, you lay 1 leaf down with the spine face up and you shave the spine off of the leaf so it is now pliable and can be rolled instead of splitting in half when you fold over the leaf. Collards are very strong in the leaf, it’s just the stem will snap if you roll or fold it and don’t shave it down to be flush with the green leafy part. I don’t know what you mean by ending up with 2 pieces. You are shaving off the spine, not cutting the leaf in two.

  2. Sounds delicious. Can’t wait to try it. I have been learning more about raw food lifestyles and was wondering what your thoughts are on eating cooked grains. I know you do include them in your recipes but do you think they should be eaten minimally and if so why?

    • I only minimize processed foods such as flour and bread products due to their refined nature and being less nutritious and higher in calorie. But I still include whole grains such as rice, quinoa, oats and whole wheat on a regular basis. Unless someone is allergic to a certain grain I don’t think they should be minimized it’s far healthier to eat whole grains than processed foods or animal products or oil for the majority of daily calories. 🙂

  3. I just made these for the first time: WOW! Absolutely fantastic! You have a gift for making raw foods fun, delicious and easy to make! I would highly recommend this (or any of your recipes) to anyone! 🙂

  4. I love raw “wraps”. I usually use swiss chard instead of collards. I like to put tomatoes, avocado, red onion, cucumber, sprouts and some lemon juice.

  5. Hello!
    I was just outside watering my garden. I have one collard green plant that has survived several years. It is almost as tall as me now! I just keep picking the leaves for smoothies and juicing. Today I will try the wraps now that I know the secret of the shaved stem! Thank you for your ideas! warmly, Nancy

  6. I’ve always wanted to make wraps with collard leaves – these look really apetising – but I’ve never seen them where I live…unless they’re the same as the outer leaves of a large green cabbage. Are they? If not and if there’s anyone reading this post in Australia and knows where we can get them here please post it.

    The idea of being able to make them ahead of time and store in the fridge for a day or two is so appealing. Great photos Veronica! Extra mouth-watering 🙂

    • Hi Em,

      Generally they are a southern USA staple, but I’m sure you could find them or buy some collard green seeds. They are not a cabbage, but a very large sturdy leafy green kind of like kale, but completely flat leafed. Here’s a picture showing how large they are. http://penandfork.com/wp-content/uploads/2009/07/market-greens.jpg

      We find them in organic stores in Canada. We’ve been to Australia, so I know how different it is when you guys produce most of your own produce and so you don’t have access to a few things.

      I got your testimonial in my survey, I noticed you signed your name the same. Would I be able to use the testimonial for my website? I appreciate you letting me know how much you love the recipes. I’m glad you like the green pea soup, I was worried I may have been the only one who liked it! I really love peas… my whole family can’t stand them haha.

      • Sure – use my testimonial any way you like! Btw, I’ve noticed another ‘Em’ (not me) posting a comment on a raw website too – can’t remember which now. But that post read differently to mine…

        Actually, the first time I made that soup was the first time I’d ever had raw peas, can you believe it? And I’ve always been such a vegie person. Anyway, I now love raw peas!

        Last time I made it, I didn’t have chia, so I used 1/4 of a largish avocado instead – turned out soo delicious that way too.

        So, it looks like I’m reduced to having to grow my own collards – ha ha. The price of growing (mostly) our own food supply… We’ve all heard about them here in Australia – well anyone that’s watched any early-ish Edie Murphy films or Roots, the tv series from the seventies – or any other number of shows (Alice?) from the US – collard greens seemed to be mentioned quite regularly – so I don’t know why they’ve never taken off here. I’d definitely eat them!!

        I met you guys in Sydney when you did your talk here last year. It was great to have you both here. Come again…

        • Ah you didn’t tell me you met us. 🙂 We went to a few cities in Australia. I remember an Em in Sydney. Thanks so much for trying out our recipes and staying in touch. I just started out with what I liked that I wanted to teach people how to make and wanted to make it clear and as hassle free as possible. 🙂

      • PLEASE VOTE for me in this year’s Best Of Raw Awards at http://www.bestofrawfoods.com/ for best Gourmet Raw Food Chef. I’m at the bottom under Veronica Grace. You have to register to vote, but you can pick which categories you vote in. It will only take a few minutes. I appreciate your vote and support for low fat raw vegan cuisine!

  7. Thanks for the tip about shaving the stem of the collards, Veronica! Such a simple, head-smacking thing, but will make my wraps successful.

    • It really makes a difference. It’s impossible to roll and not snap without doing it. Once I shaved off the stem, I was like woah… this is an awesome leaf to make burritos with. It’s so strong! lol

  8. Hi Veronica,

    Can you clarify what you mean by “thing fruit” in this sentence from your post, please?

    “I would recommend sticking with a thick creamy filling like avocado or my Lower Fat Hemp Hummus (from Savory Raw Dinner Recipes) instead of a thing fruit or vinegar based dressing,”

    Thank you.

  9. Lovely, Veronica! One of my staple dishes, we get nice collards at several stores in WA state for around a dollar a bunch. I make the whole bunch at one time and wrap them individually for convenience, the usual filling for those is a smear of almond butter and a liberal dose of my homemade hot pepper sauce topped with shredded carrot and beet root, they’re good for several days in the fridge. If eating immediately I skip the nut butter and add avocado and cucumber instead, it’s all good!

    • That sounds great!

      Yes these probably are the only raw “sandwich” that you can make in advance and keep in the fridge and the key to success for that is having the leaves and veggies dry and not wet so nothing gets soggy or weeps. I’ve never used almond butter in them but that would work too. Thanks for visiting my site. 🙂

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