Spicy Collard Greens Vegetable “Sushi”

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Yield: 3 portions

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Dark leafy greens are a very important piece of a well-balanced raw food diet due to their un-paralleled nutritional profile. This appetizer offers a pleasant way to consume them.

DIRECTIONS

Ingredients:

  • 1 ½ cup pecan nuts, soaked overnight, then rinsed and dried in a dehydrator
  • ½ tsp. Celtic sea salt
  • 5 tsp. lemon juice
  • 1 red bell pepper, roughly chopped
  • 3 tsp. Jalapeno pepper, finely chopped
  • a few collard greens leaves, washed, de-stemmed, and dried with a cloth
  • 1 cucumber,  1 yellow bell pepper, 1-2 carrots, cut intro thin sticks/strips
  • a handful of any sprouts
  • some pecan halves for decoration (optional)

Grind the pecans in a food processor until crumbly. Add salt, lemon juice, bell pepper and Jalapeno pepper, and process some more, until well mixed. The consistency should be one of a thick paste. Add more lemon juice if necessary.

Prepare the collard leaves by cutting each half of the leaf in a shape of a long rectangular strip. Lay the leaf dark side down. Spread about 1 ½ tsp. of the nut paste onto the leaf at one end,  arrange some of the veggie sticks and sprouts on top of it, spread another ½ tsp. of the nut mix over the veggies, and roll like you would sushi. Use a small amount of the nut mix to seal the ends of the collard leaf. When done, straighten both open ends showing the veggies with a sharp knife. Arrange on a plate. You can also spread the mix between two pecan halves, press them together making a small sandwich, and use them as part of your arrangement.

Note: Preparation time is 1 hr.  15 min., plus time for soaking and dehydrating the pecans.