Ingredients
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 (gluten-free soy sauce)
1 teaspoon cumin (or 1/2 teaspoon minced garlic and 1/2 teaspoon grated ginger)
1 teaspoon extra virgin olive oil
Preparation
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.
