Stuffed Caribbean Raw Burrito
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Raw Vegan Recipe

Stuffed Caribbean Raw Burrito

Stuffed Caribbean Raw Burrito 


Who is down for a reset? Three days of mindful eating foods that nourished the body. November 1 -3, I will be eating raw vegan, and I invite you to join me. You do not have to eat raw vegan; you need to eat to nourish your body. Join me on my channel on IG to cheer each other on. The holidays are near, so this is a perfect time to reset. If you enjoyed the last reset, drop a purple heart below. 


You can find this full recipe on the mindful eating reset broadcast in my bio. 


Stuffed Caribbean Raw Burrito 



Collard Green Wrap:

Collard green leaves


Extra virgin olive oil (first, cold-pressed)


Walnut Meat:

2 cups of soaked raw walnuts

3 small chopped carrots

1 Tbsp + 1.5 tsp jerk seasoning

1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil 

1/2 habanero pepper deseeded 

4 dates, pits removed

1 tsp lemon juice 

Salt & pepper to taste 

2 Tbsp hemp seeds (optional)


Cauliflower Rice:




Salt & pepper to taste


Creamy Ginger Lime Sauce

1 cup raw cashews

2 Tbsp raw agave

1 Tbsp freshly chopped ginger

Juice of 2 limes

3-4 fresh garlic cloves

Small handful cilantro 

2 Tbsp hemp seeds

1/3 cup water

Salt & pepper to taste


Other Ingredients:


Sliced red onion

Sliced red bell pepper

Chopped mango


Step 1. Clean and cut the stem off the bottom of collard greens. Rub a little lemon and oil on both sides of collard greens and place to the side. 


Step 2. Add ingredients for walnut meat to a food processor and blend for 2-3 minutes. Place in a container to the side. 


Step 3. Add all ingredients for cauliflower rice to the food processor and blend. Place in a container to the side. 


Step 4. Add all the ingredients for the ginger-lime sauce to a blender and blend until you have a smooth, creamy sauce.


Step 5. Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.

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