Green Rolls by Virginia Harper of You Can Heal You
A unique and beautiful way to serve leafy green vegetables.
6 long thin carrot spears, 1 for each roll
12 leaves Chinese cabbage, rinsed and left whole
12 collard greens, rinsed and trimmed of stems
1 bunch watercress, rinsed and left whole
1 teaspoon pure flax oil
1/3 teaspoon fresh lemon juice
¼t ginger juice
2t hempseeds, chia seeds or ground flax seeds
Bring a pot of water to a boil and separately boil each vegetable in the order listed above. Cook each until just tender, not too soft. Plunge each into cold water to stop the cooking process and drain well.
To assemble the rolls, place 2-3 collard leaves on a bamboo sushi mat or tea towel. Top with 2-3 cabbage leaves. Then place a thick strip of watercress and 1 carrot spear on the cabbage, closest to you. Roll, jelly-roll style, using the mat or towel as a guide. When completely rolled, squeeze gently to expel excess water and seal the roll.
Slice into 1-inch-thick rounds, arrange on a serving platter and sprinkle the tops of the rolls with toasted black sesame seeds for garnish.
Whisk together ingredients for dressing, adjusting salt and pepper to taste.
Spoon dressing over each roll and sprinkle with seeds of your choice.