Collard Wraps with Raw Sunflower Pate
Ali Segersten
A few months ago I soaked a bowlful of sunflower seeds overnight with the intention of creating some sort of yummy pate to be wrapped up in a collard green. I wasn't quite sure how it would evolve but I trusted it would be, at the very least, edible. After rinsing and draining the soaked seeds I pulled out nearly every ingredient imaginable from the refrigerator. Now time has taught me to not go overboard and to just stick with a few ingredients when creating recipes. So I chose three (not including salt, pepper, and herbs) and tossed them all into the food processor along with the soaked seeds.
Both Tom and I were more than delighted with the results. Our toddler boys couldn't seem to get enough! A few days later I measured ingredients and whirled the food processor once again to figure out the amounts. We've made these wraps a number of times since then and even demonstrated them at a recent Elimination Diet cooking class. We never seem to get bored with them.
To make the collard greens pliable for wrapping I decided to blanch them. Just sixty seconds in boiling water creates an awesome flourless wrap folks! If you don't decide to use the filling ingredients below I hope you will venture into trying the wraps with whatever fillings you desire.
Turkey and honey mustard? Smoked Salmon with Avocado Mayonnaise? Refried Beans and Brown Rice?
The trick is to find very large greens with out too many slug bites or insect damage (holes)!
Collard Wraps with Raw Sunflower Pate
This delicious, nourishing Phase 3 Elimination Diet recipe is very easy to make. The wraps can be prepared and then stored in the refrigerator for up to 3 days. Go ahead and get creative by using whatever ingredients you would like. I like to add my Raw Super Green Salad to the filling of these wraps, but you could use fresh leaf lettuce or baby arugula!
Sunflower Seed Pate
Other Ingredients
- Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
- While the water is coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place all pate ingredients into a food processor fitted with the "s" blade and pulse until desired consistency. I like mine processed until the pate is fairly smooth. Taste and adjust salt and seasonings if necessary. Set aside.
- To blanch the collard greens, dunk each one in the boiling pot of water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool. Continue to do this until all of the greens are blanched.
- To assemble the wrap, place a green onto a large plate or cutting board. Place a few scoops of the filling on the bottom (stem-end) of the green. Add your other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serve.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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