2 medium sized, ripe avocados
1/4 cup apple cider vinegar
3 tbsp nama shoyu or soy sauce
1 tsp maple extract
a few little squirts of liquid stevia (optional)
1/2 tsp cayenne pepper (more or less depending on how spicy you like it)
Blend all ingredients together until smooth. You’ll be left with a delicious spread that also works great as a salad dressing!
Here is how I assembled my wraps:
Cut and discard the stem of the collard, you won’t want to eat it! Spread desired amount of avocado spread on the top half of the leaf, and top with your desired raw vegetables. I topped mine with chopped cabbage, carrot, cilantro and basil.
The next step is to turn the collard/vegetable pile into a wrap. Take the base of the collard and fold it over the vegetable pile, and then roll the collard in from the side. They will look like this:
|I used the remaining avocado spread as my salad dressing. It was perfect!|
You could slice the top part of the collards off so that they look a bit neater, but I like eating them this way, so there is plenty of room for lots of veggies and avocado spread.
As I write this, I am realizing that my tutorial skills need improvement. I think I see a collard wrap video in the near future.
Sometimes I feel like playing with food comes so naturally to me, that I don’t always pay attention to details like how I wrap my collards, or how long I bake my cookies.
I promise to work on it.