2 green onions Chopped
1 tablespoon olive oil
½ teaspoon sea salt
1 cucumber cut into match sticks
1 large carrot cut into match sticks
1 cup Bean Spouts
1 handful Italian Parsley
1 handful torn basil
Collard Leaves cut in two and stems discarded.
1/4 cup honey
1/4 cup lemon juice
2 tablespoon chopped fresh ginger
dash Cayenne Pepper to taste or red chili flakes
1 ½ tablespoon Nama Shoyu or Braggs Liquid Aminos
¾ cup roasted chunky almond butter
In small bowl mix together the Vegetables, olive oil and sea salt. Set aside. In a separate bowl combine all ingredients for the Almond Sauce and mix well till smooth. Set aside. Clean and dry collard wraps and remove bottom and middle stems with knife. Cut into two pieces. Place one half of collard wrap on cutting board. Place a small amount of Almond Sauce on top of the collard green then next layer thevegetables. Roll like a wrap. Continue with remaining wraps and pieces. Serve immediately with remaining almond sauce for dipping.