Collard Wraps with Sun-Dried Tomato Cashew Spread
Special equipment: Food processor or high-speed blender
1 red bell pepper, washed and seeded or 1 jar organic roasted red peppers
Coconut oil spray
1½ cup raw cashews, soaked overnight in water and drained
4 T. fresh lemon juice
1–2 cloves garlic
¼ t. Himalayan sea salt
¼ t. black pepper
¼ cup water
8 oil-soaked sun-dried tomatoes
¼ cup fresh basil, loosely chopped
2½ t. herbes de Provence
8 collard green leaves, washed and spines removed
2 cups of steaming hot water
1 avocado, sliced
¼ cup cooked quinoa (optional)
Sliced olives (optional)
- If roasting the red bell pepper yourself, preheat the oven to 425° F. Cut the pepper in half, cut each half into quarters lengthwise so they make a half-moon shape, and then slice each quarter into ½-inch-thick strips. Lay the pepper pieces onto a cookie sheet, spray them with the coconut oil, and roast them in the oven for 20 minutes. Set aside to use later for garnish.
- To make the cashew spread, place the cashews, lemon juice, garlic, salt, and pepper in a food processor or high-speed blender. Process until the mixture is a thick paste. With the motor running, drizzle in the water until the mixture is the texture of light, fluffy ricotta. Season to taste, and then pulse in the sun-dried tomatoes, basil, and herbes de Provence.
- To make the collard greens, place the leaves into a mixing bowl. Pour the hot water on the leaves, and let them soak for 5 minutes to soften. Remove the greens from the water, spin them in a salad spinner to remove any excess water, and pat with paper towels to dry. Lay the collard greens end to end on a cutting board, and then overlap them to make a full sheet.
- Spread each collard green sheet with ½ cup of the cashew mixture. Top with the roasted red peppers and the avocado. Wrap them up like a burrito, folding in the ends as you roll. Slice them in half, and serve!
Foodie Fuel Tip: For a heartier meal, try adding ¼ cup of cooked quinoa and sliced olives.