Detox Green Rolls
  • 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
  • 2tablespoons flaxseed oil
  • 2tablespoons fresh lemon juice
  • Sea salt and cracked black pepper
  • 2teaspoons hempseeds, chia seeds or ground flaxseeds
  1. 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.
  2. 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.
  3. 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