· collard leaves
· warm water
· 1⁄2 lemon, juiced
· red bell pepper, cut into long, thin strips
· 1⁄4 red onion, thinly sliced
· avocado, sliced
· alfalfa sprouts (and/or other sprouts of your choice)
· lime wedges, fresh
· 1 cup pecans, raw
· 1 tablespoon tamari (gluten-free soy sauce)
· 1 teaspoon cumin
· 1 teaspoon olive oil
Place the collard leaves in a bowl of warm water mixed with the lemon juice. Set aside. The leaves need to soak for at least 10 minutes.
Place the pecans, cumin, tamari and the olive oil in the food processor. Process until everything is mixed and the nuts are small grains, like couscous and the mixture begins clumping together. Set aside.
To assemble, Layer the nut mix, red pepper strips, avocado slices and sprouts on a collard leaf. Add a few of the red onion strips. Give it a drizzle of lime juice. Roll it up.