Serves 6 / Chilled, these beauties make a refreshing snack. You’ll find yourself whipping them up whether you are cleansing or not! Prep tip: After detox, add some good fats with a strip of avocado in each roll.
12 long, thin carrot spears (1 carrot, peeled)
12 medium leaves Chinese (Napa) cabbage (14 ounces), rinsed and left whole
12 medium leaves collard greens (14 ounces), rinsed, stems removed
1 bunch watercress, rinsed, stems trimmed
Cayenne pepper, to taste
Zest from 1 lemon
2 tablespoons flaxseed oil
2 teaspoons fresh lemon juice
Sea salt and cracked black pepper
2 teaspoons hempseeds, chia seeds, or ground flaxseeds
1. Bring a pot of water to boil and separately blanch each vegetable in the order listed. Cook each until just tender (carrots, 1 minute; cabbage and collards, 30 seconds; watercress, 10 seconds); remove with tongs. Immediately plunge each into ice water to stop cooking. Drain well.
2. To assemble 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 2 carrot spears on cabbage, closest to you. Sprinkle with cayenne pepper and lemon zest. Roll, jelly-roll style, using the mat or towel as a guide. When completely rolled, squeeze gently to expel excess water and to seal the roll. Lay on a dry cutting board and slice crosswise into 1-inch-thick rounds; arrange on a serving platter.
3. Whisk together dressing, adjusting salt and pepper to taste. To eat, dip each roll in sauce and seeds.
PER SERVING: 82 cal, 55% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 7g carb, 4g fiber, 71mg sodium