Jared Davis of Calico (1226 Bloor West, at Brock, 416-536-1883) mixes raw and cooked veggies to create health-conscious snacks.[rssbreak]
INGREDIENTS
Wrap:
20 to 25 raw collard green leaves, trimmed and stemmed
Filling:
4 cups sunflower seeds
3 cups shredded parsnips
2 cups shredded carrots
112 cups fresh herbs (parsley, basil, mint)
1 clove garlic, minced
1 cup diced green onion
34 cup olive oil
5 to 6 tbsps lemon or lime juice
salt and pepper to taste
Sauce:
1 large or 2 small beets, peeled and chopped
14 cup fresh sage, stemmed and chopped
14 cup maple syrup
salt and pepper to taste
METHOD
Mix all filling ingredients in a food processor. Adjust seasoning.
Boil beets and sage in water till soft, reserving boiling liquid. Puree beets and sage in a blender, adding maple syrup. Add boiling liquid to achieve desired consistency. Adjust seasoning.
Spoon filling onto raw collard leaves, and wrap using a sushi mat. Serve sauce on the side, warm or cold.
