Raw Vegan Collard Wraps

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. 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.

Recipe adapted from Betacyin.