Rawr Wraps: When Dinosaur Kale Comes to Life

Dinosaur kale (a.k.a. lactinato kale, or black kale, or black tuscan palm, or cavolo nero. This thing’s like a nickname wrapped up in a moniker topped off with a pseudonym. Mysterious.).

My local health food stop usually stocks organic kale, which does seriously increase my level of happiness. But when it’s kale named after DINOSAURS? I’m tempted to buy out all their stock and gallop away in more-kale-for-me glee.

Thankfully, I left some behind for you.

Between making raw collard green wraps at my work, and seeing Gina‘s collard green, hummus, and quinoa combo last month, I’ve really been wanting to create my own wrap-less wraps at home. Mostly because eating “wraps” makes raw food feel heartier, and I’m kinda known for my tyrannosaurus rex-sized appetite.

Kale is ridiculously high in Vitamin K (get it?). It’s also incredibly anti-inflammatory. I feel like I could write an entire blog post just on the benefits of kale, but I probably shouldn’t threaten with that—it’ll happen soon enough.

Though these wraps would be great on collard greens or even in standard romaine, I had to do this blog justice… and such, here is my kale-ified recipe. Enjoy and have a great weekend!

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It’d make my day, really!

Rawr Wraps (vegan, mostly raw, gluten-free, sugar-free, dairy-free)

(Inspired by Choosing Raw)

Seriously. I need to start posting more photogenic food. I can’t help but think these look like little buggies.

I feel silly doing a traditional recipe-style posting for these, since they’re really just a wrap-and-go type deal. So these are my suggestions!

Ingredients:

A few large dinosaur kale leaves

Hummus (or guac would be great, too!)

Some cooked quinoa

Shredded carrots or carrot pulp

Sprouts

Avocado, De-pitted and Sliced

Hemp seeds

Olive oil and/or lemon juice and sea salt

Directions:

Cut off the stem ends of the kale leaves. De-stem the kale by slicing the vein like you would a fish filet—you want as little of it left as possible! Massage the kale with olive oil or lemon juice and sea salt. Set aside for at least 20 minutes and get together your stuffings.

Add in hummus or other spread first, then the quinoa on top so the little grains stay in place. Next, add all other toppings as desired (but don’t go too crazy, or your wraps will be all over the floor instead of in your face!). Fold the sides over first, then the long part of the kale to seal the wrap, securing with a toothpick or two.

Serve with more dip as desired. Great for an appetizer or snack!

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