Kale Wraps + Carrot Cumin Cashew Spread
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Ingredients
  • 6 large lacinato(/other) kale leaves
  • carrot spread (ingredients below)
  • 1 cup cooked red(/your color) quinoa
  • sliced radish matches
  • sliced green apple matches
  • sliced snow peas
  • radish sprouts
  • For the Carrot spread (makes about a cup):
  • 1 lb carrots
  • olive oil
  • 4 garlic cloves
  • ¼ cup tahini
  • juice of 1 orange
  • ⅓ cup cashews
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp cayenne (if you enjoy spice)
Instructions
  1. Kale leaves: While this step isn't entirely necessary, it may help to increase the flexibility if your leaves are stiff. I recommend blanching them. Thirty seconds immersed in boiling water, transferred to ice water, transferred to a dry area. The leaves will turn a bright and deep green and offer their bodies as a more supple vessel.
  2. Carrot Cumin Cashew spread: Preheat oven to 400 degrees. Dress a pound of carrots in olive oil and spread them, along with four garlic cloves, on a sheet pan. Roast for thirty minutes until tender. Remove from oven and allow to cool. Transfer to blender or processor and add a ¼ cup tahini, the juice of an orange, and ⅓ cup cashews. Add ¼ tsp cumin, ¼ tsp chili powder, and a ¼ tsp cayenne. Process until smooth.
  3. For the wraps: Assemble a kale leaf laid flat: spread first, followed by quinoa, apple, radish, peas, and sprouts. Do not overfill - load the bottom up to the middle so that you are able to roll the leaf into itself. Tuck the leaf into itself and roll. Cut in halves to enjoy. Toothpick if you find necessary. Tell the sun to try again some other day.
Recipe by Rooting The Sun at https://rootingthesun.com/kale-wraps/