RAW COLLARD WRAPS

Ingredients:

Sauce:

• 2 Scallions (chopped),
• 6 pitted medjool dates, chopped,
• 1 cup orange juice,
• 3 tablespoons fresh lemon juice,
• 1/3 teaspoon sea salt,

Wraps:

• 6 large collard green leaves, washed and patted dry,
• 2 medium carrots cut into 2.5 to 3-inch-long sticks,
• 2 medium zucchini, cut into 2.5 to 3-inch-long sticks,
• 1 each avocado, halved and cut into a dozen slices,
• 3/4 cup thinly sliced red cabbage,
• 3/4 cup clover sprouts,
• 45 basil leaves,

Directions:

1. Prepare the sauce. Combine all sauce ingredients (scallions, dates, orange juice, lemon juice, salt and paste) in a blender and puree. Transfer to a small serving bowl, and set aside.

2. Prepare the wraps. Cut collard greens in half, removing and discarding the center stem.

3. Lay out a half leaf. Top one end with 3 to 4 carrot sticks, 3 to 4 zucchini sticks, 1 avocado slice,1 Tbsp. cabbage, 1 Tbsp. sprouts, and 4 basil leaves. Roll snugly and place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately with the dipping sauce on the side.