When we slow down to prepare and enjoy our food with all five senses we receive the highest gratification. Though many think of taste as the primary sense when it comes to (raw) food, we must not forget about how the food feels when we select it from the farm, the market, or the grocery store, how it smells when it’s perfectly ripe, how it sounds when we chop, blend, peel, or bite it, and how it’s vibrant colors strongly appeal to the eyes. Anyone who has been following my blog and other raw food platforms knows that I’m a big believer in eating with the eyes. The colors of fruits and vegetables are so beautiful and bright and we humans are attracted to these colorful foods because they are the fuel that Nature has designed for our bodies.
For these Raw Rainbow Wraps, I apologize to anyone looking for a recipe with exact measurements. One of the best things about raw foods is that it’s VERY difficult to mess up a “recipe.” I’v listed the fruits and veggies that I have used for my wrap, but this post is designed more for inspiration. Use the same, add more, add less, pick new colorful fruits and vegetables, and play around until you find what works for all five of your senses. That’s the fun of it!
Prep Time: Approximately 15 minutes
- Large collard leaves
- Red bell pepper, sliced
- Carrots, julienned
- Yellow and green zucchini squash, julienned
- Purple Cabbage, chopped
Mango Dipping Sauce:
- 1 Ripe mango, peeled and chopped
- 1 Carton cherry tomatoes, about 2 cups
- 1/2 red bell pepper
- 1 Handful of fresh cilantro
1. Slice, peel, julienne, and chop all of the wrap fillings.
2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.
3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.
4. For the dressing, place all of the “dressing” ingredients in a blender and blend until smooth (or desired texture, if you prefer a chunkier sauce).