Collard Wraps with Carrot Ginger Paté

and Sun-Dried Tomato Dill Sauce

by Christie Mae Qualey

Collard Wraps 1As autumn brings its cool, crisp air and shorter days, we often look for comfort by way of a warm, cooked meal. However, I believe there is a way to stay warm and grounded through the bitter cold on a completely raw diet, based on the observation that what we avoid and resist, persists. The best remedy to deal with the challenges of the cold is to simply embrace it. Holing up in the comforts of one’s home sipping on hot soup sounds enticing in the moment… however, if it means cutting oneself off from the outside elements and falling prey to a sedentary season, it hardly seems worth it.

Getting outside and moving your lymphatic system is the best antidote to the chill and best way to work up a true appetite. Refueling your system with hearty, raw fare will provide you with adequate nutrition and satiation. Earthy greens, savory root crops, hearty mushrooms, and grounding herbs and spices all work to nourish and ground without taxing your system to lethargy. This collard wrap recipe is a fulfilling meal, sure to fulfill your hunger and fuel your autumnal activity!

Collard Wrap

4-6 organic collard greens

People are often surprised that you can use collard greens raw… and that they taste great! Cooking collards actually brings out their strong bitter qualities, when they are fresh, their natural sugars and water balance out the flavor. Simply cut away the stem and cut collard in half length-wise. Alternatively, you can leave the collard whole for a larger wrap.

Collard Wraps 2Carrot and Ginger Paté

5 large organic carrots, chopped
1 small organic zucchini
1 organic lemon, juice of
1 organic orange, juice of
3 organic green onion stalks,
chopped fine
1 small nub organic ginger
1/2 cup sprouted organic sunflower seeds
(whole seeds will substitute)
1 tsp curry powder (optional)



  • Place carrots, zucchini, ginger, lemon, and orange juice into high-speed blender or food processor and blend until creamy.
  • Add sunflower seeds, green onions, and curry powder and pulse until desired texture is reached.
  • Place in bowl and set aside.

Collard Wraps 3Sun-Dried Tomato and Dill Sauce

1/2 cup sun-dried tomatoes, soaked
in water, 20 minutes
1 clove organic garlic
1-2 organic dates
1/2 bunch organic dill, chopped fine



  • Blend tomatoes, garlic, and dates in blender until creamy texture is reached
  • Fold in chopped dill.
  • Place in bowl and set aside.

Assemble the collard wraps:

  • Lay collard leaf bottom side up (non-shiny) and place generous dollop of carrot ginger paté in center (about 1/8th cup).
  • Top paté with a spoonful of sun-dried tomato and dill sauce (adding fresh greens or sprouts in the mix is a great addition).
  • Roll collard from bottom of leaf upward, folding in the sides as you roll. This can take a bit of practice… by the 6th wrap you’ll have it down pat (é)!

Christie Mae Qualey is a raw food and healthy lifestyle enthusiast. Christie operates Reciprocity Foods mobile food cart in the Tacoma area (when she’s around) selling delicious, fresh, raw, organic fare.

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