2teaspoonshempseeds, chia seeds or ground flaxseeds
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.
Detox Green Rolls
Amount Per Serving
% Daily Value*
Total Carbohydrates 7g2%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.