on Nov 13, 17

Collard Wraps with Sun-Dried Tomato Cashew Spread

Collard Wraps with Sun-Dried Tomato Cashew Spread

Serves: 4


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


Cashew Spread

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


Collard Greens

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)



  1. 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.


  1. 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.


  1. 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.


  1. 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.



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