Mofo 2013 - Day 12 - K is for Kick-Booty Kale Wraps with Kalamata Olives

K is for Kale. Some dub kale the new red meat, which might be a slight exaggeration. But kale is seriously good for you and packs a lot of nutrition in those beautiful emerald leaves. 1 cup of chopped kale contains a whopping 133% of the RDA of Vitamin A and 134% of Vitamin C. Amazingly it also contains 2.9 grams of protein. You get all of this for only 33 calories!!! OK maybe it isn't an exaggeration. This stuff rocks. I love to eat it raw in massaged kale salads. It's awesome to throw in soups. Oh and if you saute it with a little sesame oil, garlic, ginger and tamari, sprinkle with a little bit of raw sesame seeds you have an easy crazy healthy side dish.

Below are two varieties. The bunch on the left is regular green kale (red kale looks about the same with red ends). To the right is Dinosaur or Lacinto kale. I think this kale is the best for "beginners" to try as it has a more pleasing texture raw.

For K day, I decided to make something raw and gluten-free for those of you who are looking for more fun ways to eat that way. These pretty little rolls have lots of omega 3's thanks to the walnuts and lots of fiber and vitamins thanks to all of the fresh, fabulous veggies. Enjoy on their own or with some raw flax crackers.

Kick-Booty Kale Rolls with Kalamata Olive Flecked Walnut Meat

Makes 4 Rolls

1 cup raw walnuts, soaked overnight
8 fresh basil leaves, about 1/4 cup lightly packed
1 tablespoon chopped sun-dried tomato (oil packed)
1 clove fresh garlic, minced
1 teaspoon shoyu (if you want all raw) or tamari
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra virgin cold pressed olive oil
6 kalamata olives
1 large carrot, grated
1/2 large red bell pepper, julienned
1 medium sized tomato, sliced thinly
1 handful of your favorite sprouts (I prefer pea or broccoli myself)

4 large kale (I use dinosaur or Lacinto), collard or chard leaves, taking care to remove woody part of stems but leaving large part of leaf intact.

Place walnuts, basil, sun-dried tomato, garlic, shoyu, balsamic vinegar, and lemon juice in bowl of food processor. Pulse together until mixture resembles a corse meal, scraping down the sides as needed. Turn processor to on and drizzle in olive oil, scraping sides between additions as needed. Once mixture is combined, add olives and pulse until olives are chopped coarsely.

If using kale leaves, spray lightly with lemon juice and lightly massage to make leaves more pliable. Place 1/4 cup walnut mixture on large end of leaf about 1 inch from the end. Top with carrots, a few slices of bell pepper, 2 slices tomato and sprouts. Roll fold in sides if leaves are large enough and roll up from large end to small end. Secure with toothpick. Serve immediately or refrigerate and serve the next day.