Nori wraps are a staple of mine- a main food group, almost!

They are so easy, healthy, delicious, and inexpensive.

They are also very versatile, and I'm always just putting in whatever I think will be yummy.

Mineral rich foods like seaweed(or raw chocolate, mmm)seem to really influence my general state, emotionally, mentally and physically, in a really positive way- I just seem to function better on all fronts!

I'm starting to put together a blog at livelydirt.blogspot.com, with easy, mostly cheaper, healthy raw ideas/recipes. It's just beginning:)

This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.

From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.

Photo credit: Tyler Golden.

From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)

Now what do you do with several days worth of accumulated coconut pulp from making coconut milk? In a vague attempt to make something other than macaroons with it, I came up with this taco-ish pate that went very nicely into a collard wrap with some diced tomatoes - served with a cold glass of coconut milk, of course.

Insofar as I can tell, without having done all that much research into candida or food combining, it should be pretty candida-cleanse friendly and relatively well-combined (I question the coconut pulp with the avocado, but I figure the pulp is pretty much just fiber at this point, right? Thoughts, anyone?) At any rate, it digested pretty well for me personally.

This is a slightly sweet, slightly spiced wrapper that would work equally well for a blintz (with nut cheese, raisins, dates, and fruit) or a spring roll stuffed with savory veggies for dinner as in the photo. Each wrapper here has a different combo of kelp noodles, avocado, king trumpet mushroom, spiralized carrots, thinly sliced red cabbage, thinly sliced fennel, cilantro, and yellow tomato. Three wraps per person should make a satisfying dinner. On this plate is two large wraps, one appetizer-size wrap, and an appetizer-sized wrap I cut in half. I had to secure them with toothpicks because I overstuffed them!