Collard Rolls – Raw

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Try rolling up your salad for a fun, colorful twist. Collard Rolls are a great way to get your greens. A cool dish for a hot night.

2 large collard leaves
2 carrots, grated
1/2 cucumber, peeled and sliced in thin circles
1 tomato, sliced in thin circles
1/2 cup Sunflower Seed Cheese
2 tablespoons raw almond butter
water
optional: your favorite hot sauce or hot chili powder, agave

Rolls:
Carefully tear one side of the collard leaf away from it’s stem. Repeat with the other side. Take one of the halves and place it on a cutting board. Spread about 2 tablespoons evenly on the leaf, leaving about 1/2 inch boarder all around. Top with 2 tablespoons of grated carrots, 2 slices of tomato and 2 or 3 slices of cucumer. Take one of the thinner sides and roll into a cylinder. Repeat with other collard leaves.

Sauce:
In a small bowl, mix the almond butter with about 2 tablespoons of water. Beat with a fork until smooth. Continue to add more water, 1 tablespoon at a time, until you have the consistency of cream. Season to taste with hot sauce or hot spices and/or a little sweetener like agave.

Place rolls on a serving dish along with the almond butter dipping sauce.

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