Elimination Diet, Phase One Recipe: Simply Savory Collard Wraps

Although I've moved on to phase three of the elimination diet, I have a couple more phase one recipes to post here first. I added in lemons in phase two, only to discover that I was having a reaction to them. So lemons were out. Next on the list was tamari, but I decided to hold off on that until I was ready to add in soy. Yesterday, I tried almonds but I didn't handle those so well either, so out they went. Next on my list is chicken, but in the meantime I'm mostly sticking with phase one recipes.

One of my favorite meals these days is collard wraps. Since the elimination diet was designed by Ali and Tom of the Whole Life Nutrition Kitchen, I've been getting many of my ideas from both their blog and their cookbook. This particular recipe was inspired by their recent post on collard wraps. I didn't have all the necessary ingredients (and am staying away from lemon now), but I did have some leftover roasted acorn squash and brussel sprouts. So they went in the food processor, along with sunflower seeds, fresh basil, and mung beans for some added protein. The result was a delicious spread good enough to eat on its own (which I did, the next day). If you read my last post, you might have noticed that my friends weren't as impressed by these wraps as I was. One commented, "What's the flavor? Plain?" I like to call it simply savory. In all honesty though, I thought they had a lot of flavor...


Simply Savory Collard Wraps
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Ingredients:

Spread:
8 roasted brussel sprouts
1 chunk of acorn squash (you can use more or less depending on how sweet you want the spread to be)
1/4 cup raw sunflower seeds
1/2 cup fresh basil, tightly packed
1 cup cooked sprouted mung beans
1/2 tsp. sea salt

Wrap:
collard greens
1 carrot, grated or thinly sliced
pea shoots
1 avocado, sliced

Directions:
Pulse all ingredients (except collard greens, carrots, pea shoots, and avocado) in the food processor until smooth.
Boil water in a large pan. Place collard greens one at a time in the boiling water for 1-2 minutes. Take out and spread on surface. Top with a large spoonful of the spread, along with some grated carrots, pea shoots, and avocado slices. Roll up like a burrito, folding the edges in. Cut in half.
Makes 4-5 collard wraps.

In blogging news, Lauren at Celiac Teen has completed A Hand for Haiti. All proceeds for this e-cookbook will go to the Canadian Red Cross for Haiti relief. The cookbook contains 87 recipes from bloggers, including one of my dessert recipes. All proceeds donated by February 12th will be matched by the Canadian government. You can buy the book here.

And as always, I'm linking up to two of my favorite carnivals, Slightly Indulgent Tuesdays, and What Can I Eat That's Gluten Free. Stop by and see what everyone has to share this week!