Storm's Raw Vegan Collards Recipe

Here is a great recipe for anyone looking to get more greens into your life.  This is a raw vegan spin on a classic southern dish: Collard Greens.  Collard Greens are such an amazing source of vitamins and minerals!  With the traditional Collard recipe, however, most of the vitamins and minerals are boiled out, in a bath of ham hock juice, no less!  Storm invented this recipe this summer, and it is better than the soul food version, and full of heart healthy polyunsaturated fats.

Raw Vegan Collards

Ingredients:

1 Head of Collard Greens

 

 

1/4 Cup Extra Virgin Cold-Pressed Olive Oil

 

 

1 Tomato

 

 

1/2 an Onion

 

 

1 1/2 Cups Really Raw Cashews

 

 

1 tsp Celtic Sea Salt

 

 

Directions:

Cut the stems from all your Collards.

 


Coarsely chop into large pieces.

 

The pieces should be about this size.

 


Add Olive Oil

 

Massage the Olive Oil into the Collards well.

 

Powder Really Raw Cashews in your Vita Mix, Coffee Grinder, or other High Speed Blender.

 

Add Cashew Powder to Collard Greens.

 

Mix thoroughly.

 

Transfer to a glass dish.

 

Add sliced Tomato, Onion, and Salt.

 

Put the dish in the sun for at least 1 hour.

 

Serve, and enjoy!

 

You can try adding different ingredients to this recipe, such as leeks, marinated mushroom, or even other types of greens like kale or bok choy!

Here is a video of the entire process:

http://www.youtube.com/watch?v=xiVMEHT2acM

In Joy!

Jinjee

 

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18 Responses to Storm's Raw Vegan Collards Recipe

  1. Jahn Laster says:

    ya know…collards never have sounded appealing until now.

    nThanx

    Jahn

  2. Elizabeth says:

    what a wonderful recipe. I adore collards, well any dark leafy green actually!
    How great that you used the energy from the sun!
    Peace and Raw Health,
    Elizabeth

  3. Lyn says:

    Hi I understood that cut tomato left in the sun would make the food bad/toxic?

  4. Elena says:

    Oh, thank you ! I will make this right now. I have all the ingredients.I know my family will enjoy it. Thank you Storm for your simple and elegant recipes.
    Blessings,
    Elena

  5. Donna says:

    This looks great! I’m going to try it! Thanks for all that you do to make it so easy to eat healthy! You are a blessing!

  6. Mary Jane says:

    Very very cool! Thank you so much for sharing and using the sun…. i would have never thought of that!

  7. Colleen says:

    Jinjee when I process my raw cashews I don’t get a “powder” I get a pastey results. Any suggestions?
    Colleen

  8. Cathy says:

    Love you guys and this recipe! Thanks for all you do…

  9. Felecia Weber says:

    YUMMO!!! I made them this past Saturday…it was raining out so I decided to eat them without putting them in the sun…I scarfed down a huge bowl immediately…absolutely delicious! Thanks so much! :-)

    • jinjee says:

      Good to know it works without the sun! Did you let them sit for a while?

      • Felecia Weber says:

        Hi Jinjee! :-)

        Nope, it looked so good in the bowl, I just dove right in! :-) In fact, I made a huge bowl of it and have stored it in the refrigerator and I’ve had it as my “main meal” of the day for the past 3 days! :-) I think that I will add sun-dried tomatoes the next time I make it. They seem to mimic bacon, (yuck!), but perhaps that will entice my hubby to try more than just a nibble of it! :-)

        Blessings to you and your beautiful family…I have been so very much inspired by your offerings! :-)

        Peace

  10. Felecia Weber says:

    P.S. I added a banana pepper (not hot), an orange bell pepper and a bit of fresh kale too! :-)

  11. Sara says:

    Jinjee thanks for sharing this recipe – I’m with Jahn, never liked collards but watching this makes we want to give it a go.

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