This lovely wrap is a quick ‘n easy recipe we made many times at my husband’s raw-ish cafe in Brazil. It’s just SO easy, SO filling, and SO tasty! I’m making this one today, but because I’m out of truly raw almonds, I’m using sunflower seeds for the mayo. Easy enough!
Collard greens (for wrappers)
Almond mayo (for dressing)
Avocado, cut in slivers
Herbamare, to taste
- Remove the spine from the collard greens if you’d like to, although I usually don’t bother to be honest! To remove, with the lighter green of the collard facing down, carefully use a paring knife to cut lengthwise from one side to the other without cutting through the leaf.
- Now face the dark green down. Use a spoon to put some almond mayo on the center of the leaf, then add some veggies, then add some Herbamare or sea salt if you like, to get some extra flavor in there.
- Wrap it up, and devour!
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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