2-4 collard leaves
De-stemmed, or if a small leaf simply turn over and filet the stem by cutting away most of the bulk, without cutting through the leaf.
Garlic Cheese Pate:
1 cup brazil nuts
1 tbsp garlic, minced
2 tbsp coconut aminos
Combine in food processor until desired consistency reached. Spread along middle of collard leaves.
Remember to try to include all the colours of the rainbow!
1/4 cup shredded purple cabbage
1/4 cup shredded carrots
1/4 cup sliced peppers (yellow)
1/4 cup broccoli sprouts
Add favourite veggies, roll up gently without tearing leaf, and slice in half and enjoy!
Shawna Barker BSc., RHN is a nutritionist specializing in vegan diets.