Garden Wrap

This is very tasty despite the fact that most people would never dream to eat collard green leaves raw. I promise this will surprise you and it’s pretty easy to fix. You just need a processor and blender.
I start by making a walnut salad dressing and use a couple of table spoons of this in with the garden pate mixture. So let’s start with the walnut salad dressing. You will have extra. Just put it in a container and use it on your next salad.

Walnut dressing:
Mix in a blender:
½ c walnuts,
½ c olive oil
1 clove of garlic
1 c of water
salt, pepper
and a handful of parsley.

Garden Pate
1 c dry almonds …process into a fine powder and empty into a bowl.
Now in the processor;

1tbsp ginger
3 carrots
1 zuchini
½ red onion
¼ c cilantro
½ c raisins
½ lime
½ tsp sea salt
3-4 tbsps of the walnut dressing

Process until chunky add the almond flour and pulse until just mixed.

Now clean nice leaves of the collard and put the pate in the collard with a generous pinch of alfalfa sprouts. Wrap those babies like a fat little roll.

This wrapping tight is a skill to be developed so don’t get discouraged if the first few are loose. Happily this doesn’t get soggy the next day either.