Collard Wraps with Raw Curried Carrot Pate (Grain-Free, Candida-Friendly)

Vegan, raw collard wraps with curried carrot pate on rickiheller.com

If you caught my last post about my stay at the Hippocrates Health Institute, you may have been curious about the kind of food they served at the place (after all, it’s known to be a major detox program). I’ll actually discuss the diet in great detail in my next installment, but I thought I’d treat you all to this “Hippocrates-friendly” dish today. Since I already love raw vegan food and whip it up often in my kitchen (what could be easier than not cooking?), the menus at Hippocrates were not a stretch for me. If you’re new to raw or vegan, though, you’ll be delightfully surprised at how easy and delicious it can be to eat this way.

Raw, vegan, collard wraps with curried carrot pate on rickiheller.com

If you’ve never tried raw collard leaves in place of tortillas or rice wraps, get ready for a treat. I find that the uncooked leaves are actually much milder tasting (not bitter! promise!) than the cooked ones. If you’re wary, though, you can just steam them for a few minutes, or blanch for 30 seconds in boiling water first.

And guess what? These babies are also perfectly fine in Stage One of an anti-candida diet. I’ll be serving up recipes like these (and, of course, cooked ones, too) in the upcoming Candida Kick-Start program that starts May 10th. Hop over to the CKS page to learn more about the two-week program and see whether the program is right for you.

Start soaking the seeds for the rolls about hours earlier, and you’ll be ready to enjoy them for dinner. How easy is that?

Happy Friday!

Vegan, candida recipe for raw curried carrot pate in collard wraps on rickiheller.com

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Comments

  1. Hi Ricki,

    These are gorgeous!! That last picture is stunning, I have to say – (magazine worthy).

    I love the idea of wrapping all those goodies in a collard leaf. So smart.

    I have your previous post pinned to read this weekend. I’ve been looking forward to it!

    Have a great weekend!

    Hugs,
    –Amber

    • Amber, you are so sweet–thank you! :D I think collard wraps are one of the easiest, delicious meals out there. Hope you enjoy the Hippocrates review, too! And enjoy DD this weekend! (I thought the 2nd was better than the first. . . looking forward to more). :) xo

  2. I think the whole raw food movement makes such great sense sometimes. These wraps are a great example – they just seem like good healthy food that happens to be raw. Lovely photos too.

  3. Hi Ricki ~ I’m a newcomer (found you via Gena at Choosing Raw … yaay). Sounds like your recipes could help get us better on track to eating more raw, plant-based foods (we stay away from most processed foods anyway—whatever processed we do eat are minimally processed containing real ingredients. Also we eat approx. 95% organic and do stay away from most restaurant foods). Most times, I feel overwhelmed, though, and end up making all the same dishes (which are mostly cooked food— healthy, but cooked) so I am ALWAYS welcoming quick and easy recipes (such as this recipe) as I spend a LOT of time in the kitchen either juicing, making green smoothies, and prepping for lunches or dinners. Sometimes I just get burned out. THIS recipe sounds right up my alley and I can’t wait to give it a try (I know I’m going to love it!).

    Quick q regarding the miso. Could I use yellow miso ratter than white (not quite sure of the difference in flavor). Also, how long does miso last in the refrigerator? I had bought yellow miso over a year ago (and hardly used it). I had read once before that miso can last a very long time (in the refrigerator, of course) … I’m hoping that is true and that I can simply use what I have—or would that be a bad idea? Thanks ever so much. I’m so looking forward to your blog and recipes. :)

  4. pretzel says:

    The paté is delicious and incredibly flavorful! Made it with a little less soaked sunflower seeds (1/2 to 3/4 cup?) and the equivalent of ~2 large carrots without the curry powder (tho’ next time I might try it or some cumin) and added just a little salt. Used the cayenne as I have no sriracha. Reminds me of the amazing enchilada fillings I’ve had at Café Gratitude in the SF Bay Area.

    Don’t have collards right now so I ate it on an english muffin with a smidge of avocado (truly optional as the pate is so flavorful) for lunch and it was delicious. It is even yummier the next day. Can’t wait to try the collard wrap version and think it would also be great as a lunch salad centerpiece.

    • Thanks so much for letting me know! And so glad you liked it. I’m going to try it with avocado next time! And sure would like to get to Cafe Gratitude myself some day. . . !! :D

      • pretzel says:

        Made this again today and this time used a combination of sunflower and pumpkin seeds and added ~3/4 tsp ground cumin (instead of curry powder, which I haven’t tried yet) which married very nicely with the paté. I again used the equivalent of two large carrots. Added just a small chunk of onion but I probably would leave that out next time as I also used 2 cloves garlic. Wrapped it all in a nori sheet and ate it like a tiny burrito, but I think it would also awesome in veggie sushi with some rice to hold it together for cutting and maybe some sprouts or cucumber. Thanks again for a wonderful recipe!

  5. Wow, how did I never come across your site before now? It’s great, I love it.
    I just made this, but it’s for my lunch tomorrow. I have no sriracha, so I used the cayenne.
    I have only one very small lime, so I used ACV instead, and this was delicious. I think I’ll make
    it again without the cayenne, stir in a little bit of chopped celery and onion, maybe some dulse
    but maybe not, and call it tuna. It’s really good! Thank you,

  6. Hi Ricki,
    I’m curious if they talked about sunflower seeds and rancidity at Hippocrates? Maybe it’s just me, but there always seem to be rancid little guys in whatever sunflower seeds I buy – whether packaged from TJ’s or from the bulk bin at the supermarket.

    BTW, thank you so much for all of your hard work! I’ve just run across your site because I’m on an anti-inflammation diet and your recipes have been quite helpful.

    • Hi Ann,
      Thanks so much for your comment! :) I think rancidity didn’t come up much because at Hippocrates they tend to soak and/or sprout all their seeds. So we got sunflower sprouts (these leafy little things) rather than seeds. If they ever DO use the seeds, they dehydrate them afterwards. I tend to think rancidity happens more with pre-roasted seeds, since they tend to use cheaper oils. Have you tried buying just raw organic seeds, then toasting them yourself? I do that for every kind of seed/nut I ever buy now. (Plus if you don’t control exactly which oil is used, you’re much more likely to ingest something that could cause inflammation). Hope that helps!

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