A Vegan Treat: Nutty Spinach Leaf Rolls with Freekeh & Raspberries

Recipe

A Vegan Treat: Nutty Spinach Leaf Rolls with Freekeh & Raspberries

The combination of ingredients in this bite are so surprising, yet so satisfying. Freekeh provides a nutty, yet rice-like texture. The peanut butter and raspberries juxtapose each other, and the spinach leaf grounds everything with an earthy taste. Dark, leafy greens contain folate and B vitamins essential for mood and proper nerve function. Do try this one. Prep the day before: cook the freekeh and add the dressing to allow flavors to meld. Then there won’t be much left to do.

MAKES 20-25 ROLLS

COOK THE FREEKEH

1 CUP freekeh
1 tsp salt
1 tsp olive oil

Add freekeh to 2 cups of boiling water with salt and olive oil. Cover. Simmer 30 min, until all the water is absorbed. Let stand for 5 min. Fluff. Transfer to large bowl.

MAKE THE DRESSING

1 TB San-J organic tamari
1 TB grape seed oil
4 TB sesame oil
juice from 1/2 lemon
2 cloves garlic, crushed
s + p

In a small bowl, whisk together all the ingredients. Pour over the freekeh while it’s still warm, toss to combine.

MAKE THE ROLLS

natural peanut butter
large spinach leaves
cooked freekeh
raspberries

Spread a thin layer of peanut butter over a spinach leaf. Add a spoonful of the freekeh in a thin line across the leaf, top with 1 or 2 raspberries. Roll up and weave toothpick through the two ends to hold together.

See more healthy party recipes featuring Super Foods in 05 Healing Foods