Thai fresh wraps with raisin chutney

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Here's four raw-food recipes in one from Aaron Ash’s Gorilla Food.

Thai fresh wraps

Ingredients

6 collard leaves
1/2 to 2/3 cup Thai Wrap Paté
2 cups Sesame Seasoned Coleslaw
1/3 to 1/2 cup Raisin Chutney

Method

1. Place cut collard leaves with the flat ends toward you bottom side up.

2. Place a scoop of paté at the bottom end of each leaf.

3. Place a large pinch of Sesame Seasoned Coleslaw in each collard leaf above the paté.

4. Roll paté and coleslaw tightly into the leaf.

5. Serve with Raisin Chutney.

Makes 6 rolls.

Thai wrap paté

Ingredients

6 cups sunflower seeds
112 g raisins
9 g garlic
501 g carrot
315 g zucchini
510 g kale and collard stems
1-1/2 tsp salt

Method

1. Soak seeds in water for at least 6 hours or overnight and rinse well before using.

2. Soak raisins for at least 2 hours or overnight in the fridge.

3.With the s-blade in the food processor, finely grind/chop seeds. Empty into a mixing bowl.

4.With the s-blade in the food processor, mince garlic. Add carrot, zucchini, kale stems or leaves, and salt and mince/chop till fine. Empty into the bowl of seeds.

5.With the s-blade in the food processor, purée soaked raisins. Add to veggie and seed mix and mix all well by hand.

6. Jar and mark with a date and love.

Sesame seasoned coleslaw

Ingredients

2 cups sliced green cabbage
1-1/4 cups sliced red cabbage
2 carrots, grated
1 tsp salt
1/4 cup sesame seeds
1 Tbsp sesame oil

Method

1. Cut cabbages into pieces and then, in the food processor, slice with the slicer disc. Empty into the mixing bowl.

2. Wash and trim carrots and grate in the food processor with the grating disc. Empty into mixing bowl with cabbages.

3. Add salt, seeds, and oil and toss everything together well.

Makes 5 cups.

Raisin chutney

Ingredients

1 cup raisins
1/4 cup water
1/2 cup apple cider vinegar
1/4 cup chopped fresh ginger
2 garlic cloves

Method

1. Soak raisins in water and apple cider vinegar for 1-4 hours.

2.In the food processor, with the s-blade, process all ingredients into a purée

Recipe adapted from Aaron Ash’s Gorilla Food (Arsenal Pulp Press). Reprinted with permission. All rights reserved.

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