Spring Collard Rolls with Thai Ginger Curry Dip

The forecast for tomorrow says snow....I am not ready for it, especially a week before my birthday:( Its warm fall nights like this, right before a snow storm that makes a person want to move to Arizona. I love Montana in the summer, but the winter is hard to make tolerate sometimes. Hopefully today's recipe will help you to stay warm in the days coming :)

I have decided to make this post about preping before hand, since healthy food preparation for busy folks is my specialty! When dealing with raw food, we are using foods that are full of water, and that separate easily, so it starts out harder to make everything before hand but there are a few things that we can do ahead of time to make things go smoother, and faster. Here are a few examples...

*Take just one hour out of your busy week to make a meal plan that will fit into your schedule for the next week, there is nothing worse than going to the store and not knowing what to get...as soon as you get home you will remember everything you forgot.

*When you get home from the farmers market, or grocery store(or if you have a garden) make sure to take time and prepare and cut all of your veggies. If you get home from work, you are tired and hungry, the last thing you want to do is to look in the fridge and find a huge amount of veggies to be cut before they are put into a salad.

*It takes just over 3 hours per week for me to prep the meals for the week for both my husband and I. This saves us money and time later in the week, and we are less likely to cheat when we have our meals planned and ready to go.

Here are some examples of raw meals that can be prepped for the days ahead:

*Spiralized Zucchini, Marinara, and "Neatballs"(Separated)
*Salads with chopped veggies(dry) Make dressing and store in a glass bottle.
*Collard wraps with nut pate
*Spring Rolls with sauce separate

Recipe for a DELICIOUS make ahead meal




Spring Collard Rolls with Thai Ginger Dip

Collard Wraps(cut into two parts down the middle on each side of the tough stalk)
Bell Peppers cut into long strips
Zucchini cut into matchsticks
Carrots cut into matchsticks
Sprouts of choice

Lay the halved collard wrap on a cutting board with the dark green side down.
Fill with bell peppers, zucchini, carrots, and sprouts.
Roll up!

Thai Ginger Curry Dip:

½ c apple cider vinegar
1c water
¼ c olive oil
4 T almond butter
2 T sesame oil or tahini
3 T nama shoyu
3 T agave nectar
2 cloves garlic
4-5 leaves basil or cilantro
2 T balsamic vinegar
3 T curry powder
1 T fresh grated ginger
¼ c sun-dried tomato bits
Cayenne, salt and pepper to taste


Add everything to the blender and blend on medium speed until creamy. Dip Rolls in dressing.
Enjoy!