welcome, and thanks for stopping by!  this blog is the story of our family - myself, my husband lou and our two pups.  read more about each of us here if you'd like. please, make yourself at home!  xx- sarah














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a perfectly raw and tasty lunch- collard wraps!

i've always been fascinated by raw foodists and what they're eating.  for a few days before and a few days after my cleanse i was eating only raw fruits and veggies and i felt amazing.  so i committed to trying to incorporate more raw meals into my diet.  or at the very least consume more raw fruits/veggies! this is one of my first attempts at a raw meal.  i loved it! and even skeptical beet-fearing lou said "i would eat that" when he tried it.  WIN!  details and recipe after the jump.

a collard wrap is the easiest thing to make and definitely satisfies in the same way as a sandwich.  to make: lay a giant collard leaf flat, remove some of the stem (the part that seems like it will be completely inflexible) and fill with your favorite wrap ingredients.  for this one i used a raw hummus (purchased at whole foods), peeled carrot, pickled red onion and lots of avocado! it would also be delicious with tomato, pesto, shredded zucchini and avocado. when you've gotten it all in there roll and fold into an open ended wrap.  it's ok if it's messy- it'll still taste great!

shredded carrot and beet salad (this makes a large salad, so cut in half if you'd like)

3 small beets

4 small/medium carrots

2 1/2 tablespoons brown mustard

1 tablespoon agave syrup

1 tablespoon avocado oil (or other light oil)

3/4 cup rough chopped raw almonds

sea salt

hemp seeds

1 lime (optional)

to make:

peel the beets and chop to fit into the tube on your food processor 

attach the shredding blade to your food processor and shred carrots and beets

combine beets and carrots in a large mixing bowl

in a small mixing bowl combine mustard, agave, oil to make the dressing

add dressing and chopped almonds to salad and mix (and a bit, mix and and then taste to avoid over-dressing)  

add sea salt to taste

garnish with hemp seeds and if you'd like, a squeeze of lime juice for a kick!

Reader Comments (3)

Love all the colors! In The Sprouted Kitchen cookbook, there's a really similar recipe that is super tasty!

12/05/12 | 7:1 AM | Unregistered CommenterDanielle

thanks danielle! oooh, i bet her recipe is amazing. still need to pick up that book,. do you love it?

12/05/12 | 8:33 AM | Registered Commentersarah yates

Absolutely! The recipes are great and the photography is beautiful!

12/05/12 | 2:25 PM | Unregistered CommenterDanielle

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