Collard Green Wraps with Red Pepper Sauce
- 1 ripe golden mango, peeled & pit removed
- 1/2 red bell pepper
- 1/2 Tablespoon Bragg Aminos
- 1 Tablespoon lemon juice
Blend well until smooth. Set aside.
- Large collard green leaf
- Broccoli Sprouts (Alfalfa sprouts are good too)
- Carrot, shredded
- Cucumber, sliced lengthwise
- Red onion, sliced
Wash and dry the collard green leaf. Using a sharp knife, carefully shave off the thicker part of the stem and chop off the end of it so your leaf has a straight bottom – rolls easier that way. Spoon some of the sauce on the leaf and then add your sprouts, sliced tomato, sliced avocado, shredded carrot, sliced cucumber, and red onion. Add as much filling as you want or as much as your collard green leaf will hold. Roll it up, cut in half (or not) and either put it in the fridge for later or devour it as soon as you make it. Goes perfect with the dipping sauce!
Collard greens are packed with fiber to fill you up and keep you satiated for longer. They are rich in phyto-nutrients, antioxidants and anti-inflammatory properties, vitamins C & K and other potent anti-cancer properties. It’s low in calories but while being a nutritional powerhouse. One more bonus, it requires no prep other than a light rinse and dry.