Living Recipes
RAW WRAPS from the Living Way
Make with greens of choice: kale, collards, lettuce, cabbage, etc.


Select roots of choice (carrot, beet, radish, celeriac, parsnip) and combine according to taste and/or preference.

1-2 large collard, kale or lettuce leaf
1 medium carrot
1 small red or yellow beet
2" slice Daikon radish
few slices onion
handful fresh sprouts
1-2 T. omega-rich oil or hemp seeds
Dash healthy salt

Shred together carrot, beet, and Daikon. Toss with oil or hemp seeds. De-stem green leaf of choice. Lay one half of the leaf on a flat surface and spoon filling on the leaf center. Top with sliced onion, a few spouts, and a dash of sea salt. Roll one end of leaf over mixture, wrapping the leaf around the filling. Secure with a toothpick if necessary.

2-3 large leaves romaine lettuce
1 large carrot
2 medium red radishes
2 scallions or few slices onion
1 small tomato
handful fresh sprouts (optinal but good!)
2 Tbsp. dulse flakes
dash himalayan or celtic salt

Finely grate and/or chop ingredients and fill
lettuce leaves, topping with tomato, sprouts,
dulse, and salt. Add a splash of healthy oil and eat up! For extra fun/variety, spread leaves with nut butter of choice before filling. The 'boats' are a healthy alternative to bread and can be filled with seasonal foods of choice!


1 large leaf -kale, chard, collard, cabbage or lettuce
1-2 cups grated winter squash (butternut/cup, etc.)
handful of sprouts
few slices onion
3 Tbsp. chia or hemp seeds
dash Himalayan salt

Lay leaf flat (destemming, if necessary), and fill with ingredients. Roll edges of leaf on top of the filling. Eat up!

2-3 large collard leaves
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup sweet potato, finely shredded
2 medium carrots, finely shredded
1 small red beet, finely shredded
1 small red onion or few scallions
4 Tbsp hemp or olive oil
1 fresh lemon, juiced
sprouts of choice
few Tbsp hemp or sesame seeds

Place shredded cabbage, carrots,beet, sweet potato in a mixing bowl. Add finely chopped onion, lemon juice, hemp seed, oil, and toss
well. De-stem collard leaf. Lay one half of the leaf on a flat surface and spoon filling on the leaf center. Top with a few spouts. Fold one end of leaf over mixture and then roll the other end on top, wrapping the leaf around the filling. Secure with a toothpick, if necessary. Makes about 4 wraps, depending on size of collard leaves.

1 large carrot
1 small sweet potato
1 stalk celery
1/8 cup chopped or finely shredded red pepper
1-2 scallions or few slices red onion
handful chives
1/2 tsp. freshly grated ginger
1 tsp. cinnamon
1/2 lemon, juiced

1 cup shredded napa cabbage
1/2 cup shredded red cabbage
3/4 cup shredded carrot
1 cup mung bean sprouts
3-4 scallions or thinly-sliced red onion
1 tsp. Chinese Five Spice powder
2 Tbsp dulse flakes
2 Tbsp. unrefined sesame oil



1 very large tomato
1 small zucchini
1 small summer squash
couple scallions or few slices
1 large radish
herbs of choice
few leaves of lettuce or spinach
2 Tbsp. hemp
1 Tbsp. sesame seeds
1 Tbsp. dulse
handful sprouts (optional)

Slice top and bottom off of tomato so that it sits well on a plate. Then slice remaining tomato in slices that are at least 1" thick. Place bottom slice on a plate and top with finely grated zucchini, summer squash, onion, herbs, hemp seed, dulse, and sprouts. Place other slice of tomato on top. Garnish with grated radish and sesame seeds. Serve sandwich on a bed of lettuce and/or spinach with cucumber spears. For extra flavor and variety, add your favorite healthy salad dressing to the sandwich filling, homemade guacamole or pesto.


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