Just like I’ve often explained how much I adore stews and soups and so forth in the winter, I love eating a raw diet in the summer. I toy around with ideas, but haven’t really gotten into the nitty gritty of raw.
This summer, I aim to follow a primarily raw diet, with a few exceptions, but I will see how they pan out (IE my morning coffee, and a few baked treats here and there, primarily for recipe testing purposes.)
I threw together a quick wrap the other day, and I didn’t want it to be nut-heavy because I had enjoyed a fair amount already. It was a great addition to my meal, a light side, perhaps, as it lacked sufficient protein to make it a meal.
Had I wanted it a main course, walnuts added to the mix would have been great. It was light, and fresh – I would have added a slab of mustard, had I known if it was raw or not. I also would have put in some sprouts, but due to recent salmonella news, all of them are out in the stores.
Dilly Mushroom Stuffed Collard Greens (raw)
a few handfuls of mushrooms
half a red onion
a clove of garlic
salt
lots of fresh dill
half a lemon or lime
Whirr together in the food processor. Put in collard roll along with other things, like fresh delicious tomatoes. Simple and summer inspired.
