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If you caught my last post about my stay at the Hippocrates Health Institute, you may have been curious about the kind of food they served at the place (after all, it’s known to be a major detox program). I’ll actually discuss the diet in great detail in my next installment, but I thought I’d treat you all to this “Hippocrates-friendly” dish today. Since I already love raw vegan food and whip it up often in my kitchen (what could be easier than not cooking?), the menus at Hippocrates were not a stretch for me. If you’re new to raw or vegan, though, you’ll be delightfully surprised at how easy and delicious it can be to eat this way.



If you’ve never tried raw collard leaves in place of tortillas or rice wraps, get ready for a treat. I find that the uncooked leaves are actually much milder tasting (not bitter! promise!) than the cooked ones. If you’re wary, though, you can just steam them for a few minutes, or blanch for 30 seconds in boiling water first.

And guess what? These babies are also perfectly fine in Stage One of an anti-candida diet. I’ll be serving up recipes like these (and, of course, cooked ones, too) in the upcoming Candida Kick-Start program that starts May 10th. Hop over to the CKS page to learn more about the two-week program and see whether the program is right for you.

Start soaking the seeds for the rolls about hours earlier, and you’ll be ready to enjoy them for dinner. How easy is that?

Happy Friday!

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Collard Wraps with Raw Curried Carrot Pâté Collard wraps are one of my very favorite raw, summertime foods (actually, I love them any time of year!). They make a great appetizer if cut small (like sushi), or a main course if you don’t cut the rolls at all. This super simple, high-protein carrot pate makes a great filler, but feel free to use your own mixes of ingredients to adapt the recipe to your own tastes. 1 cup (145 g) raw sunflower seeds, soaked in room temperature water for 2 hours (or up to overnight, covered in the refrigerator) 1 large carrot, peeled and cut in chunks 1 clove garlic, chopped 1/2-inch (2.5 cm) round of ginger, minced (about 2 tsp/10 ml minced) 2 tsp (10 ml) white or light miso 1/2 tsp (2.5 ml) curry powder 1/2-1 tsp (2.5-5 ml) sriracha (or use a generous pinch of cayenne pepper for ACD Stage 1)

1/2 tsp (2.5 ml) Bragg’s liquid aminos or wheat-free tamari or soy sauce (use coconut aminos for soy-free)

1 Tbsp (15 ml) freshly squeezed lemon juice Sea salt, to taste 4 Large collard leaves, midrib removed (ie, 8 halves once cut)

Add-ins (choose 3-5 of these, to your taste): sprouts, grape tomatoes, grated carrot, sauerkraut, sliced green onion, avocado, hummus, or other veggies of choice, chopped Place all ingredients except collard leaves and add-ins in the bowl of a food processor and process until almost smooth, scraping sides as needed. To assemble the rolls, lay out the collard leaves (they will be half-leaves once the midrib is removed) on a flat surface. Spread each half with about 1/8 of the pâté, then line up 3-5 of the add-ins on one end of the leaf. Starting at the end with the add-ins, roll up the leaf as you would sushi. Cut into four smaller rolls for appetizers, or in half for a main course. Serve immediately. Makes 6-8 appetizer servings or 3-4 main course servings. If you have extra pate, it can be stored, covered, in the refrigerator, up to 5 days. Suitable for: ACD All Stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, nut free, soy-free, yeast-free, vegan, low glycemic.



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