Raw Vegan Collard Wraps

• 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

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.

collard leaves, red bell pepper, avocado, alfalfa sprouts, lime, pecans, tamari, cumin, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/raw-vegan-collard-wraps-51120011 (may not work)