Spring has sprung…and another food babe! Not to be confused with THE Food Babe of course 
Hey everyone! Spring is full of beautiful surprises and I’m proud to be one them! This beautiful weather has made me crazy for collards, but before I get on to my recipe I suppose I should introduce myself…
My name is Mary Beth Arthur. I’m 22 years old and this year I will be starting school at the Institute of Integrative Nutrition so I can become a holistic health coach! Some of you may recognize me from Luna’s Living Kitchen since I had the AMAZING opportunity of working there for several months. Honestly, I could make a post all about that experience (hey! maybe I will) and how awesome it was to work in that kind of environment. If you haven’t been there yet – GO! Like right now!!! Aside from being around some of the most delicious vegan food on planet and working with some of the nicest people I’ve ever met in my whole life, I also had the chance to meet all kinds of awesome people that came in there to eat. Among those incredible people was Vani a.k.a. Food Babe! If there’s one thing we have in common, it is our love of food. And talking. And talking people’s ears off about food. 
Long story short, we were having lunch together about a month ago and she asked me to do a guest post… so here I am!
Spring is here!!!!! YAY! It is my favorite time of the whole year for a few reasons: fresh produce, sunshine, and my birthday! I love eating with the seasons and I love all the delicious fruits and vegetables that are in season this time of year. Another great thing about warm weather is that it’s so refreshing to eat your raw foods! I absolutely CRAVE them in this weather. One of my favorite ways to eat my raw foods is to make collard wraps. Raw collards are so amazing for your body and most people cook them to death! For the record, I do looove some good southern cooked greens. How could I not? I was raised on soul food! However, most of the collards (and other greens that I eat) I prefer to leave uncooked. Gotta stock up on enzymes so I have energy to go hiking, swimming, and biking in this beautiful weather! So anyway, I was messing around in the kitchen a few days ago and came up with this recipe. And it was GOOD. So good that I had to share!
- 1 tablespoon ginger chili sauce (I picked up the one made by The Ginger People, but I’m working on a homemade version)
- ¼ avocado
- ¼ cup peeled and grated carrots
- 4-5 fresh mint leaves
- 1 handful of fresh greens (I chose a spinach and romaine blend)
- 1 splash of nama shoyu (regular soy sauce would also be fine)
- Place all ingredients into the collard wrap, garnish with sesame seeds and roll it up
Hope you all enjoy this recipe and all bounty that Spring has to offer!
- Mary Beth
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Thank you Mary Beth for sharing this refreshing and delicious recipe with us. This is the perfect kind of recipe to make coming off a juice fast – These will be in my belly today and can’t wait!
What’s your favorite food in the Spring?
XOXO,
Food Babe