Day 11 – a soup and sandwich twist // Dinner for my Bro

I got a chance to showcase my crazy cleanse¬†food tonight! My brother agreed to come over for a cleanse-friendly rawesome meal ūüôā I wanted to make something representative of RAW (my version of it at least) so he can know what it’s like, but also something he would eat and think – hey – I could eat this again. I figured I might as well start with a classic and expand from there. I give you: raw, vegan, grain-free, nut-free, soy-free, legume-free soup and sandwich.

It was a success. He ate it… and said he liked it. Would even eat it again ūüôā

The¬†sandwich was actually a wrap using collard greens instead of a tortilla. The thick leaves don’t get soggy and keep all of the ingredients nicely tucked inside. Collard greens have also been shown to reduce cholesterol, protect against cancer and¬†are chocked full of nutrients like Vitamin K and A. I don’t think any tortilla can say that.

I used to make these collard green wraps with almond cheese which has the perfect texture for a wrap filling. I wanted something creamy, crunchy, firm, and tangy to replace that. I tried a combination of raw artichoke hearts,  avocado, spiralized daikon, house pickled cabbage and pickled onions. The avocado really made it.

Since it is still winter, I made a thick and creamy butternut squash soup with apple celery slaw to accompany. The apple gives a nice sweetness that complements the ginger in the soup. The daikon and celery give a fresh crunch to contrast the thick and heavy soup.

The apple celery slaw is just half of a red apple diced with 1 stalk of celery diced blended with 1 tbsp of coconut cream. I used homemade coconut cream by blending water and coconut flesh.

I used 1 lb of¬†pre-cubed butternut squash. This ended up being the perfect amount for two large bowls. It would be even better if you diced your own cubes from a butternut squash. I bone broth leftover from¬†yesterday as a base. You could easily substitute this for water or vegetable broth. I combined all of the ingredients together¬†in the food processor and was impressed at how quickly and easily they blended together into a soup consistency. I mixed in warm broth before serving.¬†If it is just warm, it won’t be able to cook the soup, just warm it.

Top with the apple celery slaw and garnish with Spiralized Daikon and ground pepper

Butternut Squash Soup:

Serves 2


  • 1 lb butternut squash, cut into cubes
  • 1/2 apple
  • 1 stalk celery
  • coconut cream 1 tbsp
  • Daikon radish
  • Broth 3-4 cups (I prefer homemade bone broth)


  • Food processor
  • Spiralizer


  • Warm the broth
  • Combine 2 ladles broth, squash, ginger and garlic in a food processor. Blend on high until smooth
  • Dice apple into 1/4″ cubes
  • Dice celery
  • Combine celery, apple and coconut cream, set aside
  • Spiralize enough daikon radish to garnish the soup bowls
  • add 2 more ladles of broth to squash and blend
  • Pour into bowls and garnish with combined apple celery slaw and spiralized daikon

Collard Green Avo Wraps:

Serves 2


  • 4 large leaves collard greens
  • 1 artichoke
  • Daikon radish
  • 1 avocado
  • Pickled onions¬†(prepare easily by setting raw onion¬†in salt water for 4 hours)
  • Pickled cabbage (prepare easily by setting raw cabbage in salt water for 4 hours)


  • Spiralizer (optional)


  • Wash the collard greens and remove the portion of the stem that is very thick. This portion usually has little to no leaf attached.
  • Remove the hearts from the artichoke. There is a great video on how to do that here at Mike Arnstein’s YouTube page.
  • Slice the artichoke heart into small slices
  • Spiralize the daikon radish (optional – can slice into small strips instead)
  • Cut the avocado into strips
  • Lay out the collard green leaves and assort the fillings over the stem. I use two leaves per wrap to make sure i cover all of the fillings
  • fold the bottom over and roll it up like a burrito or wrap

This is a great meal to make ahead of time. You can wrap it up and take it for lunch the next day.

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