Mastering the Collard Wrap

Ingredients

• 8 large collard leaves
• Veggies of choice (avocado, sliced tomatoes, cucumbers, sprouts, etc.) and even quinoa or sunflower seeds are nice in there too!
• Chickpea beet spread
• 10 oz soaked or canned garbanzo beans
• 1/2 a med-sized beet, peeled
• 2 carrots, peeled
• Juice from one lemon
• 2 tablespoons tahini
• 3 teaspoons olive oil
• Salt to taste
• Cracked black pepper to taste
• 1-2 tablespoons agave nectar
• A few sprigs of fresh parsley
• 1/4 fresh garlic clov

Instructions

1. Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper. Fold in carrots until well combines. Place in fridge to chill.
2. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.
3. Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf (refer to image in post). Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
4. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.