Collard Rolls

Collard Rolls2016-6These may sound unexciting, but they are superb and perfect for summer weather.  The marinated onion and portabella mushrooms give it a great flavor!  – Alissa Cohen

2 very large collard leaves
1 small zucchini, shredded
1 carrot, shredded
1 avocado or guacamole (see recipe below)
1 cup sliced onion ringlets
1 cup portabella mushrooms, cut into bite-size pieces
1 cup Bragg Liquid Aminos
2 cups lettuce

Toothpicks

  1. Marinate the onions and portabella mushrooms in Bragg Liquid Aminos for 10 minutes or longer.
  2. Lay the collard leaves flat with the inside facing up.
  3. Drain the onions and mushrooms well.
  4. Place a scoop of avocado or guacamole, half the zucchini, half the carrot, half the mushroom and onion mixture and half the lettuce on one leaf.
  5. Roll the leaf up and continue to do the same with the other leaf.

NOTE: If you are not using very large leaves you will have to put less filling in each one.

GUACAMOLE

Guacamole2016-62 avocados
½-1 tomato
¼ cup chopped onion
¼ cup cilantro (optional)
Sea salt to taste
Pinch cayenne

  1. Place onions, tomatoes, cilantro, sea salt and cayenne in a food processor and pulse chop until chunky
  2. Peel and pit avocados and cut into large chunks.
  3. Place avocados in the food processor with other ingredients and pulse chop to desired consistency.

From Living on Live Food, by Alissa Cohen

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