Thai Wrap with Thai Almond Cream and Sweet and Spicy Prune Dipping Sauce from Organic Avenue

To be honest, healthy and delicious do not always go together in the food world. Thankfully Organic Avenue’s Denise Mari is out to prove you can make fresh and inventive food that makes you feel happier, healthier, OrganicAvenue HC Cthinner and more energized, focused and balanced. Today, we’re sharing one of our favorite recipes from Denise’s book, Organic Avenue (on sale 4/22). These sweet and spicy thai wraps are packed with flavor and protein. Perfect for anyone looking to cut carbs without compromising on taste.

You can pre-order Organic Avenue from your favorite retailer or or through Organic Avenue’s online store.

 

Thai Wrap with Thai Almond Cream and Sweet and Spicy Prune Dipping Sauce

This wrap, at once sweet, spicy, and tangy, is also a good protein source, thanks to the almond butter and cashews. Collard leaves do make a neat little wrapper—sturdy enough to support a substantial filling but tender enough to be enjoyed out of hand, a clever way of getting in your greens, and they are great for folks who are counting their carbs or calories.

The filling and dipping sauce will keep in the refrigerator for up to 5 days, so they can be made ahead and kept ready for rolling your wraps as you’re ready for them.

Makes 4 wraps

 

Sweet and Spicy Prune Dipping Sauce

(Makes about ¾ cup/180 milliliters)

5 pitted prunes, soaked in water to cover for 2 to 3 hours and drained

2 tablespoons fresh lime juice

2 tablespoons coconut sugar

1½ teaspoons tamari

2 teaspoons sesame oil

½ cup (120 milliliters) water?????????

Pinch of salt

4 pinches of red chile flakes

 

Thai Almond Cream

½ cup (4 ounces/110 grams) almond butter

2 tablespoons coconut sugar

1½ teaspoons fresh ginger juice

2 tablespoons fresh lime juice

1 tablespoon tamari

½ garlic clove, cut in half

2 tablespoons water

 

Wraps

4 large collard green leaves

1 cup (100 grams) shredded cabbage

1 mango, cut in half, pitted, peeled and flesh cut into long, thin strips

2 medium carrots, shredded

1 tablespoon chopped mint leaves

1 tablespoon chopped basil leaves

1 tablespoon chopped cilantro leaves

½ cup (50 grams) chopped cashews

 

Make the Sweet and Spicy Prune Dipping Sauce: Combine all the ingredients except the chile flakes in a blender and blend until smooth. Divide the sauce among 4 dipping bowls, add a pinch of chile flakes to each, and set aside.

Make the Thai Almond Cream: Rinse the blender, then combine all the ingredients in the blender and blend until smooth. Transfer to a bowl.

Assemble the wraps: Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the almond cream over the leaf, leaving a ½-inch (1.25-centimeter) border on all sides. Make a line of one quarter of the cabbage over the bottom third of the collard leaf; above the cabbage, make a line of one quarter of the mango; finish with a line of one quarter of the carrot. Sprinkle with one quarter of the mint, basil, and cilantro. Top with one quarter of the cashews. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Place a bowl of dipping sauce on each plate and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: