Collard greens provide an excellent source of calcium, zinc, folate, manganese, vitamins C, A and K.
4 collard large leaves, cleaned
1 avocado, cored and sliced
6 baby carrots, sliced into matchsticks
1/2 cucumber, sliced into matchsticks
1 cup sun-dried tomato paste (recipe follows)
1/2 cup clover sprouts
1/2 cup wasabi dipping sauce (recipe follows)
1 Fold the collard green in half lengthwise and with a knife, remove the center stem from each leaf. You should have 8 leaf-halves total.
2 Spread 1-2 teaspoons of sun-dried tomato paste on each leaf. Top with cucumber, carrots, avocado slice and sprouts. Roll the leaf.
3 Serve with wasabi dipping sauce.
Servings: 2
Yield: 8 rolls
SUN-DRIED TOMATO SPREAD
1/2 c sun-dried tomatoes, soaked, reserve water
2 garlic cloves, minced
1 small tomato, remove seeds, diced
1 date, pitted and soaked
1 T apple cider vinegar
1 T olive oil
1 T Italian seasoning
Combine all ingredients, except sun-dried tomatoes in a food processor. Add sun-dried tomatoes last, along with reserved water to create a thick mixture.
Yield: 1-1/2 cups
WASABI SAUCE #2
1 avocado
3 tablespoons water
1 tablespoon ground mustard
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
Combine avocado, apple cider vinegar, ground mustard, salt and water in a blender until smooth.
Serves 2
Yields: 1/2 cup