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Feb 13, 2014 by KAREN FOSTER
Raw Collard Wraps

Perfect for any season, this makes for a great healthy mid afternoon snack or even lunch. And to get that perfect cut on the collard wraps you should use a good quality chef knife. After trying these once, you might wonder why you would need bread sandwich ever again.

Prep time: 20 mins
Total time: 20 mins
Serves: 4

  • 4 large collard leaves
  • 1 red bell pepper (preferably organic)
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • 1/2 lime
  • 1 cup raw pecans
  • 1 tablespoon Coconut Aminos
  • 1 tsp cumin (or 1/2 tsp minced garlic, 1/2 tsp grated ginger)
  • 1 teaspoon extra virgin olive oil

  1. 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).
  2. Slice avocado and pepper.
  3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  4. 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.

Adapted from:

Karen Foster
is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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