Detox Green Rolls
| Servings |
| 6people |
|
|
Ingredients
- 12long, thin carrot spears (1 carrot, peeled)
- 12medium leaves Chinese (Napa) cabbage (14 ounces)rinsed and left whole
- 12medium leaves collard greens (14 ounces)rinsed, stems removed
- 1bunch watercressrinsed, stems trimmed
- Cayenne pepperto taste
- Zest from 1 lemon
DRESSING
- 2tablespoons flaxseed oil
- 2tablespoons fresh lemon juice
- Sea salt and cracked black pepper
- 2teaspoons hempseeds, chia seeds or ground flaxseeds
Instructions
- Bring a pot of water to boil and separately blanch each vegetable in the order listed. Cook each until just tender (carrots, 1 minute; cabbage and collards, 30 seconds; watercress, 10 seconds); remove with tongs. Immediately plunge each into ice water to stop cooking. Drain well.
- To assemble rolls, place 2–3 collard leaves on a bamboo sushi mat or tea towel. Top with 2–3 cabbage leaves. Then place a thick strip of watercress and 2 carrot spears on cabbage, closest to you. Sprinkle with cayenne pepper and lemon zest. Roll, jelly-roll style, using the mat or towel as a guide. When completely rolled, squeeze gently to expel excess water and to seal the roll. Lay on a dry cutting board and slice crosswise into 1-inch-thick rounds; arrange on a serving platter.
- Whisk together dressing, adjusting salt and pepper to taste. To eat, dip each roll in sauce and seeds.
Recipe Notes
Nutrition Facts
Detox Green Rolls
Amount Per Serving
Calories 82
% Daily Value*
Sodium 71mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 82 cal, 55% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 7g carb, 4g fiber, 71mg sodium
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