Raw Vegan Collard Wraps

• 4 whole Large Collard Leaves, Prepared (See Note)
• 1 whole Avocado
• 1 whole Red Bell Pepper
• 1 cup Raw Pecans
• 1 Tablespoon Tamari
• 1 teaspoon Cumin
• 1 teaspoon Olive Oil
• 1/2 whole Lime, Juiced, Plus More For Preparing Collard Leaves
• 2 ounces, weight Alfalfa Sprouts

1. Note: 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.
2. Let soak for 10 minutes.
3. 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).
4. Slice avocado and pepper.
5. In a food processor, combine pecans, tamari, cumin (or garlic ginger mix) and olive oil.
6. Pulse until combined and mixture clumps together.
7. 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.
8. Fold over the top and bottom and then wrap up the sides.
9. Slice in half and serve.
10. Recipe adapted from Betacyin.

collard leaves, avocado, red bell pepper, pecans, tamari, cumin, olive oil, collard leaves, sprouts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/raw-vegan-collard-wraps/ (may not work)