Raw Vegan Wraps

INGREDIENTS:

This recipe makes 4 Servings

  • 4 large collard leaves
  • 1 red bell pepper
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • 1/2 lime
  • 1 cup raw pecans
  • 1 tablespoon tamari
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon extra virgin olive oil

METHOD:

  • To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
  • Slice avocado and pepper.
  • In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  • Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.