From Raw Food Real World by Matthew Kenney and Sarma Melngailis

40 minutes prep time  |  Makes 12 wraps  

What you need:

• 1/2 c chopped raw cashews
• 1 Tbsp sesame oil
• 1/2 tsp sea salt
• 1/4 c maple syrup or raw honey
• 1/2 c lemon juice
• 2 Tbsp chopped ginger
• 1 Tbsp chopped red chile, seeds included
• 1-1/2 Tbsp nama shoyu (unpasteurized soy sauce), or low-sodium soy sauce (optional)
• 1 c raw almond butter
• 1/2 head savoy cabbage, shredded
• 6 very large collard green leaves
• 1 large carrot, cut into matchstick-size pieces
• 1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick
• 2 c bean sprouts
• 1 handful cilantro leaves
• 1 handful torn basil leaves
• 1/2 handful mint leaves (torn or cut if leaves are large)         

What you do:

1. In a small bowl, mix the cashews, sesame oil, and salt. Set aside.
2. In a high-speed blender, puree the maple syrup or honey, lemon juice, ginger, red chile, and optional shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter-like consistency.
3. In a medium bowl, add the shredded cabbage and the almond butter mixture. Toss well to combine. (This is easiest if you use your hands.)
4. Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1-1/2 inches clear at the bottom.
5. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves of cilantro, basil, and mint.
6. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve.

Per serving: 224 Calories, 6 g Protein, 19 g Carbohydrates, 3 g Fiber, 16 g Total fat (2 g sat, 9 g mono, 3 g poly), 263 mg Sodium, Vitamin K, Manganese, Vitamin C, E, Copper, Magnesium, Vitamin A, B1(thiamine), B2 (riboflavin), B6, Folate, Calcium, Iron, Phosphorus, Potassium, Zinc