1 cup tomatoes, chopped
1 cup eggplant, chopped
½ cup red onion, chopped
1 cup cucumber, chopped
¾ cup baby spinach
4 Collard leaves
1 cup "Rawcotta" cheese
1 tablespoon Braggs liquid aminos
1 teaspoon Spike spicey seasoning
You’ll want to prepare the “rawcotta” at least a day ahead. The texture is much better that way.
Wash collard leaves and dry. Cut along the the stem on each side. These will be your wraps. Rub with sea salt on both sides and set aside.
Mix the rest of the vegetables, Bragg’s aminos and Spike seasoning.
Let mixture sit for about 10 minutes to let the aminos soak into the vegetables.
Place vegetables on spinach leaves width-wise with a dollop of “rawcotta”. Wrap and enjoy!
So tasty and filling at the same time. These also travel great!
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!