Collard Wraps + Thai Dipping Sauce
large collard leaves, with central vein sliced thin
microgreens, or sprouts
fresh chopped herbs (mint, cilantro, parsely, chives)
protein of choice (grilled chicken, salmon, tuna, etc.)
For Thai Dipping sauce
2 tbs Cashew butter
warm water (to thin out cashew butter)
2 tbs Rice wine vinegar
zest and juice of one lime
1-inch piece freshly grated ginger
splash coconut aminos
2-3 drops liquid stevia (if desired)
Place the collard leaf on a flat surface and fill lengthwise with desired ingredients. Roll it up tightly like a burrito and slice in half.
To prepare the sauce, whisk some warm water into 2 tbs cashew butter until it thins out a bit. Add rice wine vinegar, lime, ginger, coconut aminos, and stevia and whisk until incorporated. You may add more water at the end to adjust the consistency. TIP: (double or triple the sauce recipe and store in fridge for up to 5 days).
Wild Salmon with Ginger-Sesame Braised Red Cabbage
2 filets of Wild-Caught Alaskan King Salmon (grilled, pan-seared, or broiled)
1 head of organic red cabbage, sliced thin and shredded
1 inch fresh ginger, minced
3 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 tablespoon coconut aminos
Heat a deep skillet or wok with organic coconut oil and transfer shredded cabbage. Add minced ginger, rice wine vinegar, and coconut aminos and cover, stirring occasionally on medium heat. Braise the cabbage until it is tender but still has a little bite to it. Add sesame oil at the end and season with seaweed gomasio. Serve with warm salmon filet.
This concoction is an alkalizing, anti-inflammatory dynamo that is especially effective at killing harmful yeast caused by candida overgrowth. Oil of oregano and pau d’arco are powerful anti-microbial agents, and can be purchased in most health food stores or at vitacost.com
2 inch stick of fresh ginger, juiced or blended with water and strained
4 lemons juiced, seeds removed
1 inch stick of turmeric juiced (be careful turmeric STAINS!!)
1/3 cup organic apple cider vinegar
2 tsp Oil of Oregano
2 tsp pau d’arco extract
Combine all ingredient in a non-reactive jar (such as a mason jar). Pour into 2 oz. shot glasses to serve. Makes at least 6 shots.