Get your balanced eating mojo back before New Year's feast with this very sensible lunch recipe from Organic Avenue (William Morrow, April 2014) by Denise Mari.

Thai Wrap with Thai Almond Cream and Sweet and Spicy Prune Dipping Sauce

This wrap, at once sweet, spicy, and tangy, is also a good protein source, thanks to the almond
butter and cashews. Collard leaves do make a neat little wrapper—sturdy enough to support a
substantial filling but tender enough to be enjoyed out of hand, a clever way of getting in your
greens, and they are great for folks who are counting their carbs or calories.

The filling and dipping sauce will keep in the refrigerator for up to 5 days, so they can be made ahead and kept ready for rolling your wraps as you’re ready for them.

Makes 4 wraps

Sweet and Spicy Prune Dipping Sauce
(Makes about ¾ cup/180 milliliters)

5 pitted prunes, soaked in water to cover for 2 to 3 hours and drained
2 tablespoons fresh lime juice
2 tablespoons coconut sugar
1½ teaspoons tamari
2 teaspoons sesame oil
½ cup (120 milliliters) water
Pinch of salt
4 pinches of red chile flakes

Thai Almond Cream

½ cup (4 ounces/110 grams) almond butter
2 tablespoons coconut sugar
1½ teaspoons fresh ginger juice
2 tablespoons fresh lime juice
1 tablespoon tamari
½ garlic clove, cut in half
2 tablespoons water

Wraps

4 large collard green leaves
1 cup (100 grams) shredded cabbage
1 mango, cut in half, pitted, peeled and flesh cut into long, thin strips
2 medium carrots, shredded
1 tablespoon chopped mint leaves
1 tablespoon chopped basil leaves
1 tablespoon chopped cilantro leaves
½ cup (50 grams) chopped cashews

Make the Sweet and Spicy Prune Dipping Sauce:

Combine all the ingredients except the chile flakes in a blender and blend until smooth. Divide the sauce among 4 dipping bowls, add a pinch of chile flakes to each, and set aside.

Make the Thai Almond Cream:

Rinse the blender, then combine all the ingredients in the blender and blend until smooth. Transfer to a bowl.

Assemble the wraps:

Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the almond cream over the leaf, leaving a ½-inch (1.25-centimeter) border on all sides. Make a line of one quarter of the cabbage over the bottom third of the collard leaf; above the cabbage, make a line of one quarter of the mango; finish with a line of one quarter of the carrot. Sprinkle with one quarter of the mint, basil, and cilantro. Top with one quarter of the cashews. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Place a bowl of dipping sauce on each plate and serve

(* Recipe from Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)