Raw Foods Rule the Lunch Box

I know this recipe might sound unappetizing, but it really is delicious and nutritious. I dreamed this concoction up for myself using almond butter and slivered almonds topped with cranberries, but I have since adapted it for Jon since he prefers organic peanut butter to almond butter and loves raisins. This easy sandwich or wrap is extremely versatile- you can use kale, collards, green or red cabbage leaves or whatever you crave as a base and top with your choice of dried fruit, raisins, cranberries, nuts, seeds, blueberries, etc. The dark green leafy greens like kale and collards provide an excellent source of vegetarian (vegan) source of Vitamin K, B vitamins, and non-heme iron. They also require lots of thorough chewing so they slow down your eating which helps with weight loss and digestion. Using greens as a wrap or sandwich base (with or without a corn tortilla) saves calories and gives nice variety- this is the first way I was able to "sneak" greens into Jon's peanut butter and banana lunches. He was hesitant to try it, but loves it at first bite and claims that the raisins really make the wrap and now it is a weekly staple in the lunch box.

Kale, Raisin, and Peanut Butter Wrap

4-5 leaves washed & torn kale leaves (or other leafy green)
1-2 corn tortillas (optional*)
2 T. organic no salt creamy/crunchy peanut/almond butter
sunflower seeds or other seeds or unsalted nuts for crunch and healthy Omega-6 fats


1 handful raisins or other dried fruit
1 dash of cinnamon
small chunks of red onion for color
drizzle of honey or agave nectar
sliced banana

*Tortillas help keep the raisins and honey topping from sticking to the lid

This is quick and as simple as it gets: wash and pat dry kale leaves, add peanut butter or almond butter, raisins, nuts, seeds, honey, and any other topping you'd like. You can wrap the entire package up in a corn tortilla or use the tortilla as a base or top. Pack and go! Yum!

This recipe is dairy free and gluten free.

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