Collard Green Wraps

Ingredients

1
head of cabbage (finely shredded)
1
large mango (julienned)
1
red pepper (thinly sliced)
1⁄4 cup
raw tahini
1⁄4 cup
fresh squeezed orange juice
1 teaspoon
maple syrup (for added sweetness; optional)
1⁄4 cup
lime juice
2 tablespoons
tamari
2 teaspoons
grated fresh ginger
1
Serrano chili (minced)
1 tablespoon
sesame or olive oil
6
organic collard green leaves (blanched)
2 cups
watercress
1⁄2 cup
hemp seeds
1
fresh cilantro (chopped)
Yields:
servings

Instructions

Combine the mango, red pepper and cabbage in a large bowl. Blend tahini, orange juice, maple syrup, lime juice, tamari, ginger, chili and oil. Pour blended mixture on mango, pepper and cabbage. Mix well.Cut center rib out of each blanched collard green leaf. Set 1/2 of leaf on a flat surface, underside facing up, cut side towards you. Spoon a few tablespoons of the fruit and vegetable mixture onto the leaf, filling all but the bottom 1 1/2 inches. Top the fruit and vegetables with a small amount of watercress and sprinkle with hemp seeds. Fold the bottom of the leaf up, keep it tight and continue folding it up to make a nice wrap. Set wrap seam-side down on a platter and garnish with chopped cilantro. Follow the same directions for the remaining leaves, and serve immediately or chill.